1. blueberry jam add 50g of water with a spoon and mix well

2. add to the cooking pot and cook until boiling, the process should be constantly stirring oh

3. fish glue powder add 3 tbsp of water and mix well and let stand for 5 minutes

4. melt into a liquid state under water

5. add the fish glue powder solution to blueberry jam Add the gelatin powder solution to the blueberry jam, stirring as you add it, and lower the temperature to 25 degrees

6. Beat the light cream with the sugar in ice water with an electric mixer until it reaches 7 parts, and the cream will stick to the popper, with the spikes drooping downwards

7. Add the cooled blueberry solution to the light cream and mix it well with a hand mixer

8. Put the slices of chiffon cake into 6-inch cake molds

9. Pour half of the mousse filling and smooth it out

10. Pour half of the mousse filling into the 6-inch cake mold

9. Pour half of the mousse filling into the 6-inch cake mold and smooth it out

10. Put in another chiffon cake slice

11. Pour the rest of the mousse filling into the 6-inch cake mold and smooth it out.