Blueberry Cheese Mousse Cake
A mousse cake made with cream cheese and blueberry sauce, set by freezing.
Ingredients
Cheese
85 g
Egg yolk
20 g
Sugar
25 g
Milk
50 g
Gelatin (soaked in ice water)
5 g
White wine
30 g
Whipped cream
135 g
Blueberry sauce
50 g
Blueberry
to taste
Plain sponge cake
1
Instructions
1
Making the Egg Yolk Paste
Combine the egg yolks, sugar, and milk in a bowl and mix well. Then cook over a double boiler, stirring quickly until thickened.
2
Adding Gelatin
Add the gelatin (soaked in ice water) into step 1 and stir until completely melted.
3
Preparing the Cheese
Place the cheese in a bowl and stir over hot water until softened.
4
Combining Cheese and Cooling
Gradually add step 2 into step 3 and mix well. Cool over an ice bath to 35°C.
5
Folding in Whipped Cream
Gradually fold step 4 into the whipped cream and mix until smooth.
6
Adding White Wine
Add the white wine into step 5 and mix well.
7
Adding Blueberry Sauce
Pour the blueberry sauce into step 6 and mix well.
8
Preparing the Mold
Seal the bottom of the mold with plastic wrap and place the plain sponge cake slice inside.
9
Filling and Chilling
Pour the mousse filling into the mold, smooth the surface, and refrigerate until completely set.
10
Surface Decoration
Spread the blueberry fruit filling evenly over the mousse cake.
11
Demolding
Heat the sides of the mold with a kitchen torch and release the cake from the mold.
12
Final Decoration
Arrange blueberries and assorted chocolate decorations on top of the mousse cake.
