Blueberry Mousse Cake

1.Prepare the ingredients and a six-inch movable bottom round mold
Line the bottom of the mold with oil paper.
Remove the filling from the Oreo biscuits, put them in a plastic bag and crush them with a rolling pin.
Soak the gelatine sheets in cold water until soft.
Weigh the whipping cream and put it in the refrigerator until ready to use.

2. Melt butter in water.

3. Stir the melted butter and Oreos evenly, spread them to the bottom of the mold and compact them , then put it in the refrigerator for later use.The more crushed the Oreos, the better the taste, so they must be compacted.

4.Mix milk and blueberry jam in three batches and stir evenly.

5.After the gelatin tablets are melted in water (the water temperature should not exceed 70 degrees, the temperature is too high Affect the setting effect of gelatine) Pour into blueberry jam, stir evenly and set aside.

6. Pour the powdered sugar into the whipping cream and beat until 60% creamy.A state of flow.

7. Add the blueberry jam to the whipped cream in batches and mix evenly..

8.First pour a portion of the mousse paste into the mold, and then spread a layer of blueberries.

9. Pour in the remaining mousse paste, shake lightly and place in the refrigerator for four hours above.