Blueberry mousse Method

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  1. Prepare all ingredients for later use.

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  2. Add butter to water and add color until melted.

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  3.Crush the Oreos with a rolling pin and stir in the melted butter.

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  4.Pour the mixed Oreo pieces into the mold with a loose bottom and compact them.Place in the refrigerator for 30 minutes.

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  5.Soak the gelatine slices in ice water until soft, heat over water until melted, temperature control Below 70 degrees, exceeding 70 degrees will affect solidification.

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  6.Add powdered sugar to the light cream and beat until it reaches 60% and can flow.

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  7. Add the milk to the blueberry sauce in three batches, stir evenly, and add the melted gelatine slices.

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  8. Add the stirred milk and blueberry jam to the whipped cream, stir evenly, and prepare Make into mousse paste.

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  9. Pour one-third of the mousse paste into the mold and add a layer of blueberries.Pour another third of the mousse paste, add a layer of blueberries, and pour the remaining mousse paste into the mold.Place in the refrigerator to chill for more than five hours.

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  10. Take it out from the refrigerator, place a cup under the mold, and use a hair dryer to blow around the mold.To remove the mold smoothly, insert a kitchen knife between the Oreo and the mold at the bottom of the mold to help release it.

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  11. Decorate the blueberries on top of the mousse.