33 1 recipe 15 108 vermicelli
I've been crazy about mousse cake for a long time. On the afternoon before my fourth wedding anniversary with Mr. Kun, I took advantage of Mr. Kun's nap and got up the courage to try blueberry cheese mousse cake according to Pan Pan's prescription.
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Method for making blueberry cheese mousse cake
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1
Soak the gelatin tablets in cold water until they are soft.
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2
Scrape off the Oreo cookies with a fruit knife.
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three
Oreo cookies are put in fresh-keeping bags and crushed with a rolling pin (Oreo cookies seem to be harder than digestive biscuits, so I think it is more convenient to crush them directly with a blender).
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four
Take a clean pot and add butter.
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five
After the butter melts, put it into the biscuit crumbs and stir-fry over medium heat until the biscuit crumbs become more delicate.
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six
Pour the fried biscuits into the mold and compact them with a round flat-bottomed cup.
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seven
Stir the melted cream cheese with an eggbeater.
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eight
Pour in the heated milk, don't boil the milk.
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nine
Add blueberry sauce and stir well. The amount of blueberry jam can be added according to your own preferences.
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10
Pour out the water that soaked the gelatin tablets, put the softened gelatin tablets into a pot, heat them in water until they dissolve, and then pour them into the blueberry cheese paste.
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1 1
Pour in whipped cream and stir well.
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12
Pour the cheese paste into a cake mold with a biscuit bottom. After pouring, knock the cake mold twice on the table with both hands to let the bubbles escape.
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13
Cover the mold filled with cheese paste with plastic wrap and put it in the refrigerator.
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14
Heat and melt a packet of QQ sugar in water.
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15
After the QQ sugar solution is cool, pour it on the cheese paste and shake it gently until the QQ sugar solution is evenly spread on the cheese paste.
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16
Cover the mold with plastic wrap again and put it in the refrigerator for 4 hours before eating.