6. Puree and pour into a pan.
7, add granulated sugar.
8, soak the slices of gypsophila in a bowl and chill in the refrigerator.
9: Transfer the pan to a gas stove and cook slowly over low heat, stirring constantly with a spatula, until the granulated sugar melts.
10: Remove from the gas burner and add the lemon juice.
11: Take out the refrigerated giardiniera, pour off the water and add it to the blueberry sauce to dissolve, tossing to coat.
12, blueberry sauce cooled and then add the yogurt, tossing until the yogurt is dissolved in the blueberry mousse.
13, blueberry mousse sieve once.
14, add 20 grams of sugar to the light cream, use a whisk to sixty percent hair, can flow a kind of.
15, blueberry sauce in the cream frosting mix, mix well with a spatula.
16, blueberry mousse into a piping bag.
17: Mousse circle wrapped in tinfoil, cake slices into the bottom, leaving a piece in the center.
18: Squeeze in the blueberry mousse.
19, squeezed into the top of the blueberries to cover a layer, and then squeezed into the blueberry mousse.
20, large cake slices covered again, the gap squeezed into the blueberry mousse.
21. Repeat.
22: Finally, pour the reserved blueberry mousse into the mold and scrape it flat, and place it in the refrigerator overnight.
23: Apply a hot towel to the side of the mousse ring and lift the ring.
24: Heat a fine-toothed knife and cut the cake; for each cut, wipe dry before cutting the next one.
25, the perfect blueberry mousse cake is finished, summer eating this kind of cake is also a kind of enjoyment.
Tips
This cake looks more annoying, as long as the installation steps to go, will be successful.
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