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Blueberry Mousse Cake (No-Bake)


Ingredients

  • Digestive Biscuit - 12 nos:
  • Unsalted Butter - 50 gms:
  • Blueberry (Fresh) - 500 gms:
  • Sugar - 8-10 tbsp
  • Double Cream or Whipping Cream - 250 ml
  • Gelatin / Agar Agar /  China Grass - 10 gms:

Preparation Method

  1. Wash, clean, and pat dry the blueberries and keep aside.
  2. Powder the biscuits using mixer or rolling pin and transfer to a large bowl.
  3. Melt the butter and add to the powdered biscuits.
  4. Using a spoon mix the biscuit and melted butter till the entire biscuit powder cover in butter.
  5. Evenly spread the biscuit-butter mixture to the base of a 8inch spring form pan. Level the mix with a spatula and using the back of a spoon or small bowl, press down the mixture and refrigerate for 30 mins:
  6. Add gelatin to 100ml cold water and keep aside (soak the gelation as per the instruction given on the packing).
  7. Add blueberries and sugar to a thick bottom pan and keep the flame on high. When it start to boil, keep the flame in medium and cook for about 15 mins (till the skin of the berries start to come off) stirring occasionally.
  8. Remove the berries from flame and allow it to cool down for 5 mins:
  9. When its warm using a mixer puree the berries; strain the puree and transfer to a pan.
  10. Switch on the flame and add soaked gelatin, keep the flame in low and stir continuously till the gelatin dissolved completely. 
  11. Remove the puree from flame and allow it to cool down for 10 mins, stirring occasionally.
  12. Beat the double cream or whipping cream till it become smooth.
  13. Take out 4-5 tbsp of berry puree and keep aside.
  14. Gently add the whipped cream to the remining puree and combine with the help of whisk or spatula. Do not over beat the mixture.
  15. Pour the berry-cream mix over the top of the biscuit base. Make sure that it spread evenly on the pan.
  16. Gently pour the reserved berry puree to the middle of the pan, tap the pan and keep it in room temperature for 15-30 mins:
  17. Cover the pan with a cling wrap and refrigerate at least for 4 hours.
  18. After 4 hours take out the pan from refrigerator.
  19. Run a thin knife over the edges of the pan and carefully open the pan and take out the mousse cake.
  20. Garnish with fresh berries and using a sharp knife slice them.
  21. Vibrant, smooth, creamy and delicious Blueberry Mousse Cake is ready to indulge in.


Notes:

  • You can use thin layer of vanilla or chocolate sponge cake as the base of the mousse cake.
  • Straining the berry puree helps to remove any chunks and to get a smooth mousse cake.
  • Do not boil the berry puree after adding the gelatin. If you boil the gelatin, the mousse will not set properly.
  • You can avoid the process of reserving berry puree without adding cream and using it later. I did that to have a pattern to the cake.
  • You can add sugar as per your taste buds. Adding more sugar will over power the taste of the blueberries.
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