Yogurt Blueberry Mousse
Blueberry Jam Appropriate amount | Light cream 200g |
Yoghurt 260g | Gelatin tablets 10g |
Biscuit crumbs 80g | Butter 40g |
Powdered sugar 15g | Water 60g |
Step 1
Pour 80g digestive biscuits into a mixing bowl and mashStep 2
Add 40g softened butter and mix wellStep 3
Pour into mold and compactStep 4
Pour 10g gelatine into 60g water and stir evenly. Stir over hot water until melted (must be completely melted)Step 5
Pour the melted gelatine water into the yogurt and mix well and set asideStep 6
Pour the light cream into the egg-beating bowl, add a small amount of powdered sugar, and mix with a mixer until it reaches 6-7% (if you tilt the egg-beating bowl, you will find that the cream can only flow slowly, and when you lift the egg-beater, you will find that the tip of the cream adhering to it is pointing down. , the cream at this time has just been beaten to 6 points. This kind of cream is most suitable for making mousse cakes.)Step 7
Pour the yogurt into the whipped cream, stir evenly while pouring, and finally add the blueberry jam and stir well (the mousse can be filtered once, but you can omit it if you find it troublesome)Step 8
Pour it into a cake mold lined with biscuit base, shake it gently to remove air bubbles, and place it in the refrigerator for more than 4 hours. Take out the refrigerated mousse, wrap the mousse ring with a hot towel, and take it out.Step 9
Finished product picture~Step 10
Finished product picture~Step 11
Finished product picture~Step 12
Finished product picture~Step 13
Finished product picture~ Yogurt Blueberry Mousse Recipe1. Digestive biscuits or Oreo biscuits can be used as the base of the biscuits. When mixing, be sure to soften the butter completely, otherwise it will be difficult to mix well; 2. Gelatine is fish gelatin sheet, which is an evolved product of fish gelatin powder. There is no fish gelatin powder. The fishy smell is suitable for making mousse cakes. 3. After the cheese mousse is refrigerated, use a hair dryer to blow it around or use a hot towel to cover the surroundings of the mold to melt it slightly. This will allow for good demoulding. 4. Whip the light cream, which does not need to be decorated to the extent of decorating. It can be whipped until it has texture. It can be in a flowing state. Cream is not easy to whip in summer, so you can whip the container filled with cream through ice water. 5. Add blueberries for decoration before eating, as you like