Gradual Blueberry Cheese Mousse Cake

Biscuit Base Ingredients (6 inch): Digestive Biscuits-80g, Butter-30g

Blueberry Sauce Ingredients: Blueberries-300g, Sugar-60g, Lemon Juice-22g

Cheese Batter Ingredients: Cream Cheese-200g, Sugar-40g, Yogurt-150g, Milk-30g -22g

Cheese Paste Ingredients: Cream Cheese-200g, Sugar-40g, Yogurt-150g, Milk-30g

Gelatin Slices -10g (soaked in cold water beforehand), light cream - 150g, lemon juice - 10g

Jelly layer ingredients: blueberry sauce - 90g, custard slices - 3g (soaked in cold water beforehand)

1.? Crack digestive cookies, mix with melted butter, spread into molds and compact, refrigerate for later.

2.? Mix blueberries with sugar and press into a paste, let it stand for half an hour, then add lemon juice and cook on low heat until thick, then beat into blueberry sauce in the cooker and set aside.

3. Cream cheese add sugar whisk smooth, pour into the yogurt and lemon juice and mix well.

4. Melt the milk with the custard over water and pour it into the cheese paste in step 3 and stir well.

5.? Beat the light cream until 5 minutes fluid, pour into the cheese paste and mix well, divide into 4 equal parts, reserve 1 part of the original flavor, and add the other 3 parts of the blueberry sauce to make a gradient color.

6.? Pour into the cookie bottom molds according to the color from light to dark (each color should be frozen for 10 minutes to solidify before pouring the next color).

7.? Melt 3g of giardiniera in water, mix it with 90g of blueberry sauce, pour it into the top layer of the solidified mousse cake, refrigerate it for more than 4 hours to take off the mold, and then decorate it.

Tips:

Place a cup underneath the cake when unmolding and use a hair dryer to blow along the mold, then gently push the mold down.

Blueberry sauce will come out a little more, you can save it for spreading on toast