Cooking Steps

1. 

   Step1:Find a flat plate larger than mousse circle. Clean it. Put the mousse ring directly in the middle of the plate.

2. 

   Step2:Remove the sandwich from the Oreo biscuit. Roll it with a rolling pin. Pour the melted butter into the cookie crumbs and mix well.

3. 

   Step3:Put the biscuits in the mousse ring. Find something to compact the biscuits. Put it aside for future use.

4. 

   Step4:Blueberries are stirred in a blender to produce the puree. Then put it in three bowls. They are 80g, 40g and 15g respectively. It's the loss of mud after planing. It's the basic gram.

5. 

   Step5:Cream cheese with sugar powder and heat-resistant water, beat smoothly.

6. 

   Step6:Divide the cream cheese into three parts and put them in the blueberry puree.

7. 

   Step7:The next steps are repeated three times. Soak the gilding tablets in ice water. I was soaked one by one. This time, it's a gilding tablet soaked in ice water.

8. 

   Step8:Make the first layer of the darkest. 80g of puree and cream cheese, heat and mix well. Add in the gelatine and stir until the gelatine melts. Then take it off the hot water and put it aside to cool.

9. 

   Step9:Whisk 50 grams of light cream until there are lines.

10. 

    Step10:Mix the cream and the batter well.

11. 

    Step11:Pour into the mold. Refrigerate in the freezer for 25 minutes.

12. 

    Step12:Then use the same method to make a second layer of mousse paste and pour it into the mousse circle. The second cream needs 70g. Refrigerate for another 25 minutes.

13. 

    Step13:Continue to make the third layer in the same way. Pour in the mousse ring. The third cream needs 70g. Put it in the refrigerator and refrigerate for 4-6 hours.

14. 

    Step14:When the mousse cake is completely set, blow the outside of the mousse ring with the hot air of the blower.

15. 

    Step15:Lift up the mousse ring again and it will be demoulded.

16. 

    Step16:Add blueberries and mint leaves to the surface.

17. 

    Step17:Cu