Blueberry Mousse

Taste: Sweet; Technique: Baked; Time: One day; Difficulty: Moderate.

Blueberry Mousse Cooking Steps

Sugar, salt, and lemon juice are beaten together with whole eggs until fluffy. Finally achieved the right consistency after beating over warm water (40 degrees), as the eggs bought this time were not refrigerated.

Sift cake flour and add it to the beaten egg mixture in three parts, then fold in evenly and add vegetable oil. Grease the cake mold, pour the batter in, tap a few times to remove air bubbles, preheat the oven to 170 degrees, bake for 30 minutes.

Soak gelatin in cold water to soften, then melt it in hot water.

Whip the whipping cream until it forms soft peaks.

Add two tablespoons of blueberry jam, melted gelatin, and 30g of yogurt.

Melt QQ marshmallows with a little water over hot water to make the mirror glaze.

Cut off the edges of the baked cake, then slice it into two layers.

Place one cake layer at the bottom, pour in the mousse mixture, repeat this step, and refrigerate for over two hours until the surface is smooth and set.

After two hours, pour the mirror glaze on top and refrigerate for another 4 hours. When demolding, use a hairdryer to blow around the mold.

The lighting at night is not good, forgive my poor photography skills. Feeling a sense of accomplishment.