Blueberry Mousse Cake

6 inch cake 2 tablets	Mousse liquid: blueberry jam 100 grams
Gelatin tablets Two tablets (10 grams, one tablet 5 grams)	Pure milk 50 grams
Light cream 200 grams	White sugar 20 grams
Mirror: qqtang 70 grams	Boiling water 75 grams

How to make blueberry mousse cake

Step 1

Soak the gelatine sheets in water first, squeeze out excess water after soaking, and melt in hot water.

Step 2

Put 100 grams of blueberry jam into pure milk, stir evenly, and pour in the melted gelatine slices

Step 3

Add 20 grams of white sugar to the light cream in two batches and beat until 5 centimeters thick, until texture appears.

Step 4

Pour the blueberry sauce into the whipped cream and stir evenly

Step 5

Cut off the edges of the cake slices,

Step 6

Place one piece into a 6-inch mold and pour half of the mousse liquid into it

Step 7

Place another slice of cake and pour in the remaining mousse liquid

Step 8

Put it in the refrigerator for more than 4 hours. I refrigerated it overnight.

Step 9

I bought three bags of QQ sugar, exactly 70 grams

Step 10

Boil the water and pour it into the qq sugar to completely melt the qq sugar. After cooling, pour it into the mousse cake to make a mirror surface.

Step 11

Place in the refrigerator for 2 hours.

Step 12

After taking it out, put a cup underneath and use a blower to blow around the film for 1 minute to remove it from the mold.

Step 13

This way the demoulding is very smooth.

Step 14

Finished product picture

Step 15

I really like this light purple

Step 16

The purple of the blueberry sauce and the yellow of the chiffon cake are really beautiful Blueberry mousse cake cooking tips

Be sure to remove the edges of the cake so that the mousse liquid can be poured in so that the finished product will look beautiful! How much blueberry sauce you want depends on your preference!