Blueberry Mousse

Taste: Sweet; Technique: Other; Time: Several hours; Difficulty: Easy.

Blueberry Mousse Cooking Steps

Prepare the ingredients, soak 2 gelatin sheets in water.

Blend 60g of blueberries into a puree using a food processor, put it in a saucepan, add granulated sugar, cook until sugar dissolves, then turn off the heat.

Add the softened gelatin sheets, mix until dissolved, then let it cool.

Add 5g of rum to the cooled blueberry filling and mix well.

Whip the whipping cream until light and fluffy, then add it to the blueberry filling in three parts and mix well.

Place a piece of sponge cake in a mold, brush with a layer of rum syrup. To make the rum syrup: boil 50g of water and 20g of sugar until dissolved, let it cool, then add 10g of rum and mix well.

Pour one-third of the blueberry filling, layer with blueberries (aside from the measured amount), place another piece of sponge cake, brush with rum syrup, pour in the remaining blueberry filling, smooth the top, and refrigerate until set (3-4 hours).

Mash 10g of blueberries with 10g of water, filter out the juice.

Soak a gelatin sheet, heat it over water, stir until smooth, let it cool, then add two tablespoons of strawberry jam, mix well, and pour it over the set mousse.

Continue to refrigerate until the surface sets, then use a hairdryer to blow around the edges, remove from the mold.

Finished product.