▷Blueberry mousse cake
Mold size : 5 inch (12cm)
▷Ingredients
‣Cookie base
50g . . . Digestive crumbs
22g . . . Melted unsalted butter
‣Blueberry jam
45g . . . Blueberries (frozen or fresh)
9g . . . . Sugar
4g . . . . Lemon juice
‣Yogurt mousse paste
240g . . Non-Sugar yogurt
20g . . . Sugar
6.5g . . Gelatin powder
32g . . . Water
120g . . Whipping cream
22g . . . Condensed milk
▷Place the blueberry layer in the freezer for 20-30 minutes to harden. Pour the yogurt mousse paste over the blueberry layer and refrigerate for at least 3 hours or overnight.
▷Storage
Store the blueberry yogurt mousse cake in sealed containers in the fridge for up to 2-3 days.
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🥕 If you want to make it in a different size
12 cm (5 inch) →15 cm (6 inch)
Ingredients x 1.44 times
12 cm (5 inch) → 18 cm (7 inch)
Ingredients x 1.96 times
12 cm (5 inch) → 21 cm (8 inch)
Ingredients x 2.56 times
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Music by [ 스윗한리아 ] Sweet's Ria
Track : You're mine - • 여름에 내리는 비는 그렇게 시원하더라.....
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#BlueberryMousseCakeRecipe #YogurtMousseCake