Blueberry Frozen Cheese Mousse Cake

Blueberry Sauce:

Blueberry 300g｜Sugar 60g｜Lemon Juice 20g

Frozen Cheese：（5 inch mousse ring）

Cream Cheese 160g｜Sugar 25g｜Light Cream 50g/140g｜Gelatin Slices 6g

1 egg yolk｜sugar 8g｜hot milk 20g｜blueberry jam 130g｜light cream 180g｜Gelatin 6g

Blueberry Jelly Layer:

Blueberry Jam 80g｜water 10g｜Gelatin 3g

Methods:

Blueberry jam

1. Put blueberries and sugar together in the juicer to puree, and then pour it into a pot and squeeze it in. lemon juice, simmer over low heat to thicken

Frozen Cheese

2. Soften the cream cheese and stir smooth, add sugar and mix well

3. 50g of light cream mixed with slices of gypsophila melted over medium heat and poured into the cheese paste and mixed

4. 140g of light cream beaten to 5 points (flowing yogurt-like), poured into the cheese paste and mixed well, then Pour into a 5-inch mousse ring and freeze for 40 minutes

Blueberry Mousse

5. Whisk egg yolks and sugar together, stir in hot milk and melt custard slices, then pour into the egg yolk mixture and mix well

6. Mix in the blueberry sauce; add the light cream that has been beaten until it is distributed to 5 points and mix again

7. Unmold the frozen cheese and put it into a 6-inch mousse ring, pour in the Blueberry mousse liquid, freeze for 15 minutes

Blueberry Jelly Layer

8. Boil the blueberry sauce with water to 50 degrees, add the slices of gypsum, let it cool to hand temperature and pour it on top of the blueberry mousse. Into the refrigerator for more than 4 hours, unmolded and squeezed on the cream flowers, decorated with blueberries on it