Cooking Steps

1. 

   Step1:After the bottom material is mixed evenly, it is put into the circular mould of the movable bottom for compaction and refrigerated for standby.

2. 

   Step2:Beat 160g light cream with sugar powder to six points. Put it in the refrigerator for cold storage.

3. 

   Step3:The first layer - the gilding tablet is soaked in cold water. Heat cream and milk in hot water.

4. 

   Step4:Add chocolate. Continue to heat in hot water.

5. 

   Step5:Mix well. Put in the gelatine slices. Heat to complete dissolution. Let it cool.

6. 

   Step6:Take out the whipped cream in the refrigerator and mix half of the cream with chocolate mousse paste. Continue to refrigerate other cream.

7. 

   Step7:Take out the cake mold in the fridge. Pour in the chocolate mousse paste.

8. 

   Step8:Refrigerate for more than 1 hour.

9. 

   Step9:Two layers - room temperature softened cream cheese. Break with a fresh blueberry processor. Or with a fork. Gilding softens in cold water. Heat the milk in hot water. Add gilding until it is completely dissolved. Let it cool.

10. 

    Step10:Beat cheese with sugar until smooth. Put in the blueberry jam. Stir.

11. 

    Step11:Add in the milk and mix well.

12. 

    Step12:Add in the fridge and refrigerate the rest of the cream. Stir well.

13. 

    Step13:Pour in the cake mold. Refrigerate for more than 1 hour.

14. 

    Step14:Top - gilding in cold water. Add water to make fresh blueberries into juice with blender. Add sugar. Lemon juice. Heat in hot water. Add gilding until it is completely dissolved. It must be sifted. Let it cool.

15. 

    Step15:Pour in the cake mold. Refrigerate for more than 4 hours.

16. 

    Step16:Wipe around the mold with a hot towel. Put the cup on the bottom. Slowly eject.

17. 

    Step17:Just decorate.

18. 

    Step18:Cool and delicate.