Blueberry yogurt mousse

Recipe Recommendations

• eggs of 4
• low powder 100G
• salad oil 30G
• milk 60ML
• fine sugar 70
• matcha powder appropriate amount
• yogurt 一盒150G
• gelatin 10G
• animal whipped cream 250G
• lemon juice 5 drops
• blueberry sauce 30G
• sugar 30G
• blueberry a box of
• kiwifruit several pieces

• sweetening
• baking
• an hour
• ordinary

Steps for Blueberry yogurt mousse

1

Add sugar and beat the whole egg until the color becomes light. The egg tip can be marked with a figure 8 and will not disappear in a short time. Add the sifted low flour and matcha powder in three times, mix quickly, then add milk and oil, mix quickly, pour into the mold and smooth. (I used an 8-inch one, which is too big, so the amount is too much.) Preheat at 170°, heat on and off, 30 minutes.

2

Mousse filling Mix milk and yogurt and heat it, add the gelatine slices soaked in cold water, add blueberry sauce and stir well. Set aside, beat the cream, sugar and lemon juice until 70%, add the yogurt geldine liquid, and stir until the mousse filling.

3

The matcha cake was divided into 3 slices, but because it felt that the three slices were too many, only 2 slices were used in the end. Wrap the bottom of the mold with tinfoil paper. I used a loose bottom mold, add a piece of cake, then paste the kiwi slices in the mold, pour one-third of the mousse filling, add a piece of cake slices, and finally Pour all the remaining mousse filling and smooth it out. Put it in the refrigerator and refrigerate it. I made it at night and took it out early the next morning. After taking out the mousse cake, I added another layer of clear crystal polish and decorated it with blueberries and kiwis. It's done ~~~

4

Hehe.

Recipe Categories

• baking Recipes
• Summer recipes