Ingredients
80g butter, 4 gelatin sheets (20g)
160g Oreo biscuits, 520g Anmuxi yogurt
Nestlé whipping cream 400g 30g powdered sugar
Kewpie blueberry jam 340g 120ml purified water
Mousse mirror purified water 30ml
Sprite 300ml 2 gelatin tablets ( 10g)
How to make Jasmine Blueberry Mousse Cake
1. Remove the filling from Oreo biscuits, crush 160g biscuits with a rolling pin, and put 80g butter in a bowl to keep warm Melt the water, mix evenly with the biscuit crumbs, press evenly on the bottom of the 8-inch cake mold with the back of a spoon, and refrigerate until ready.
2. Soak 4 pieces of gelatine in 120ml of purified water until soft. Melt with insulating water. Be sure to pour it into 520g of yogurt and mix evenly. Set aside.
3. Add 400g of whipping cream to 30g of powdered sugar and place it in a clean basin without water. Use an electric egg beater separated by ice water to beat until it reaches 70%. The state is as follows: you can see that the whipping cream flows slowly. Lift the whisk and you can see the whipped cream at the bottom.
4. Add the yogurt and gelatine mixture to the whipped cream, mix evenly by cutting and stirring, then add 340g of blueberry jam and mix evenly. Pour everything into the Oreo cookie mold and shake gently to knock out any air bubbles. Place in the refrigerator for 4 hours.
5. How to make mousse mirror: Stir 300ml Sprite with a clean egg beater to quickly degas, soak 2 gelatine sheets in 30ml pure water to soften, and melt them all in insulated water , pour into airless Sprite and mix evenly.
6. Pour it quickly and slowly onto the refrigerated mousse, and add a few soaked fresh jasmine flowers (you can also use cherry blossoms, but cherry blossom mousse is really bad), Use toothpicks to adjust the direction of the petals to create the shape you like.
7. Place it in the refrigerator for 4 hours before demoulding. Place the mold on a cylindrical can bottle, use a hair dryer to blow hot air around the mold, and slowly release the cake. You’re done!