2, blueberries cleaned and drained, 150 grams of blueberries with a cooking machine broken for mousse filling, 150 grams of blueberries for decoration.

3, a slice of custard softened with warm water.

4, then add milk and sugar.

5. Melt over water to fully dissolve the gelatine and sugar.

6, then pour the beaten blueberry pulp into the custard liquid.

7. Take the cream cheese out of the fridge and leave it at room temperature for 1-2 hours to soften, then beat it with a whisk until it becomes creamy.

8: Pour the blueberry custard solution into the cream cheese and beat on low speed until well blended and creamy.

9: Beat the light cream with a whisk until it becomes slightly grainy.

10: Add the whipped cream to the blueberries in step 8 and stir until combined.

11: Pour the solution into a 6-inch mold and refrigerate for 6 hours or overnight. When removing the mold, use a hot towel to cover it a little and it will come out easily.

12. After unmolding, garnish the top of the cake directly with blueberries.