How to make 8-inch blueberry mousse (square)

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  1. Prepare all ingredients , soak the gelatine slices in cold water until soft, cut the chiffon cake into the same size as the mousse mold, put it into the mold and place it on tin foil

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  2. Heat the milk and sugar directly on the electric ceramic stove until the sugar dissolves, or you can also heat it in a pot over water

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  3.Put in the soaked gelatine tablets until they dissolve

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  4.Let cool, then pour in the blueberry sauce and mix well

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  5. Whip the whipping cream until it is seven minutes thick, as soon as the texture appears

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  6.Pour 4% of the blueberry liquid into the whipped cream and mix evenly, the mousse paste is completely ready

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  7. Then pour it into the mold, cover it with plastic wrap, and then wrap the tin foil below Put it in the refrigerator for 4 hours, I usually leave it overnight

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  8.Take out the refrigerated and solidified mousse and prepare to make mirror surface

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  9. Add blueberry QQ sugar and water and heat until the sugar dissolves, then let cool

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  10. Pour the cooled mirror liquid onto the refrigerated mousse, then cover it with plastic wrap, wrap it with tin foil, and put it in the refrigerator to chill

• 11.After the mirror surface is solidified, use a hair dryer to blow around the mold to facilitate demoulding, or apply a hot towel around the mold for a while
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  12. Chopped blueberry mousse, the bottom of the chiffon cake is delicate, the blueberry mousse layer is moderately sweet and sour, and the top layer is The blueberry mirror is full of elasticity

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  13. Shovel it down from the top, When the three layers are eaten together, it is called a delicious dish.