Blueberry Cheese Mousse

Name: Blueberry Cheese Mousse
Cuisine: American
Ingredients: 6 slice cut out with a cercle ...; 80 grams Frozen blueberries; 40 grams Granulated sugar; 10 grams Lemon juice; 10 grams Water; 2 grams Gelatin leaves; 60 grams Cream cheese; 50 grams Sour cream; 30 grams Granulated sugar; 2 grams Gelatin leaves; 100 grams Double cream

cookpad.japan @cookpad_jp

I wanted to use up my frozen blueberries.

-Start to make the mousse after the jelly is completely set.
-You can use fresh blueberries. For six cylinders, each 55 x 35 mm. Recipe by nyonta

I wanted to use up my frozen blueberries.

-Start to make the mousse after the jelly is completely set.
-You can use fresh blueberries. For six cylinders, each 55 x 35 mm. Recipe by nyonta

cookpad.japan @cookpad_jp

I wanted to use up my frozen blueberries.

-Start to make the mousse after the jelly is completely set.
-You can use fresh blueberries. For six cylinders, each 55 x 35 mm. Recipe by nyonta

I wanted to use up my frozen blueberries.

-Start to make the mousse after the jelly is completely set.
-You can use fresh blueberries. For six cylinders, each 55 x 35 mm. Recipe by nyonta

Saved

Ingredients

Biscuit Joconde (Recipe ID: 1845386) for the base of these mousse cakes
6 slicecut out with a cercle ...
For the blueberry jelly:
80 gramsFrozen blueberries
40 gramsGranulated sugar
10 gramsLemon juice
10 gramsWater
2 gramsGelatin leaves
For the cheese mousse:
60 gramsCream cheese
50 gramsSour cream
30 gramsGranulated sugar
2 gramsGelatin leaves
100 gramsDouble cream

Saved

Steps

1

Refer toand make the base. Cut out with a cercle or use any biscuit base you like.
2

Make the jelly. Soak the gelatin leaves in ice water. Put together all the ingredients and blend in a blender. Transfer the mixture into a sauce pan.
3

Bring to a boil and skim off any scum. Turn off the heat and add the gelatin.
4

Transfer the mixture into the mould. Freeze in a freezer.
5

For making the cheese mousse. Whip the cream until soft peaks form. Chill in the fridge.
6

Put the cream cheese and granulated sugar in a bowl and stir well. Soak the gelatin leaves in ice water.
7

Add the sour cream and stir well.
8

Put the soaked gelatin in a bowl with a small portion of Step 7. Melt the gelatin over a bain marie. Return this mixture to Step 7 and stir well.
9

Add the cream from Step 5 to Step 8 and stir well.
10

Put the Step 9 mixture into a piping bag and pipe the mixture into cercles up to about half. Smooth out the surface with a spoon.
11

Put the frozen jelly inside and press gently.
12

Pipe the cheese mousse on top and smooth out the surface. Place in the freezer to set.
13

After completely set, warm the outside of the cercles with your hands to slide them off of the mousse. Defrost in the fridge and give it some decorations.
14

Slice one open, and you'll see plenty of blueberry jelly inside.