Ingredients

Main ingredients: mousse liquid blueberry sauce 100g, 100g of yogurt, 200g of light cream, 50g of milk, 15g of sugar, 2 slices of giardiniera.

Supplementary ingredients: cookie base digestive cookies 70 grams, 30 grams of butter.

1, cookie steps: digestive cookies in a plastic bag with a rolling pin crushed.

2, butter melted in hot water standby.

3, add the melted butter and mix well.

4, flat on the bottom of the mousse circle (wrapped in a layer of tinfoil or plastic wrap), pressed tightly in the refrigerator for a few minutes;

5, mousse liquid step: blueberry sauce with yogurt beat fine, sieve spare.

6, custard soften with cold water.

7, the milk is heated, the custard dry water into the hot milk and stir until melted.

8, light cream with sugar whipped to flow state.

9. Pour in the blueberry liquid and stir well.

10, finally, add the milk custard mixture and mix well.

11: Pour the mousse mixture into the mousse ring, gently shake the mousse ring to make the mousse mixture level, and put it in the refrigerator for more than 4 hours.

12. Mousse cake is finished.