Yesterday was LG's birthday, I made a mousse cake for him, lately I've been making more cream cakes, my son says he wants to eat mousse, my daughter doesn't have to say, both cream and mousse like it, because she only eats outside.I just bought a box of blueberries and used them.The fridge has half a can of coconut milk, I don't want to waste it, I use it instead of fruit juice, so it doesn't have the color I imagined.If you want color, you can use red grape juice or plum juice.The taste of this soup is instant, the smell of coconut is strong, it's good to eat.

WHAT YOU NEED

Ingredients

Two slices of cake.
Blueberry coconut cream in moderation
150 grams of blueberries
Half a cup of coconut milk
72 g of white sugar
One cup of fresh cream.
One bag of gelatin powder
Protein two.
27 grams of water

How TO MADE Blueberry and coconut mousse cake

Steps 1 to 4

1. Blueberry coconut milk cream: the fresh cream is sugared to a non-flowing state and stored in the refrigerator as a backup.

2. Blueberries are made into clay with a blender, and the sludge is used as a backup.

3. (Wonderful, the blueberry juice is frozen after a while.)

4. ）

Steps 5 to 8

5. Gelatin powder is soaked in coconut milk for 10 minutes, then dissolved in waterproofing and cooled.

6. The blueberry juice is mixed in the cooled coconut milk.

7. This step is done after preparing the Italian protein cream.

8. ）

Steps 9 to 12

9. The protein is placed in a clean, waterless, oil-free container, added 20 grams of sugar, and beaten at medium speed until a fine foam appears.

10. It is cooked in a small pot with 27 grams of water and 72 grams of sugar until it bubbles.

11. The cooked syrup is poured slowly into the protein in a linear manner, while stirring at high speed.

12. Beat the protein cream to pick up the egg batter, and the tail appears to be upright and shiny.

Steps 13 to 16

13. Put the protein cream in the mixed cream and soak it.

14. Mixed mousse.

15. (Light and delicate like cake paste)

16. ）

Steps 17 to 20

17. Put a piece of cake in an 8-inch living-bottom cake mold.

18. A layer of tin foil paper on the outside of the cake mold prevents leakage.

19. ）

20. Pour in the muesli, cover the cake slices, and sprinkle the peaches.

21. Put another piece of cake on it and squeeze it.

22. Pour it into the mousse and scrape it flat, leaving a little space for the jelly.

23. Keep in the refrigerator for more than 3 hours.

24. It's better to leave it overnight.

25. ）

26. 85 grams of orange jelly powder put in half a cup of water boil until the jelly powder dissolves, extinguish the fire, then pour into half a cup of cool water stir evenly, after cooling, pour on the cake, add some fruit to decorate, put in the refrigerator and continue to refrigerate for half an hour.

27. It's easy to get out of shape with a blowtorch for 60 seconds.

28.

Handy cooking tips

　　1. The remaining mousse and jelly can be made into small mousse cups.The original recipe is to put 17.5 grams of gillatin, I've done it before and I think it's a hard Q version, not an entrance-oriented taste, I don't like it, after practice improvement, I only put 7 grams of gillatin powder, the taste is soft and delicious.But I don't know if the quality of gilts in the country and abroad is the same, so this is just a reference.）