How to make blueberry mousse cake (8 inches)

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  1. Biscuit steps: Put digestive biscuits in a plastic bag and crush them with a rolling pin.

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  2. Melt butter in hot water and set aside.

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  3.Add melted butter and mix well.

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  4. Spread flatly on the bottom of the mousse circle (wrapped with a layer of tin foil or plastic wrap), press tightly and refrigerate for a few minutes;

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  5.MU Steps for making the liquid: add blueberry jam and yogurt until smooth, sift and set aside.

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  6. Soak the gelatine in cold water until soft.

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  7. Heat the milk, squeeze out the gelatin and put it into the hot milk Stir until melted.

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  8. Beat the light cream and sugar until it is flowing.

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  9. Pour in the blueberry liquid and stir evenly.

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  10.Finally, add the milk gelatin liquid and mix well.

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  11. Pour the mousse liquid into the mousse ring and shake the mousse gently Circle the mousse liquid to make it smooth and refrigerate for more than 4 hours.

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  12.Oven-free, zero failure!