I'm going to Swansea... again.
Only this time is in summer.
I'm tired of London, so it's time for a quick escape from the city.
I made this mousse cake after the blueberry yakult cheesecake.
Top with a layer of raspberry yogurt mousse for a variation.
Also, I prefer to have chewy blueberries :)
Recipe (6" square):
80 g digestive biscuit crumbs
30 g molten butter
Mix the ingredients & bake in an oven at 150C for 15 min.
After cooling, press into a 6" round pan.
150 g frozen blueberries
In a saucepan, combine half of the blueberries with sugar.
Cook over medium heat until the berries have softened.
100 g cream cheese
30 g sugar
85 g whipping cream
40 g yogurt
65 g Yakult
65 g blueberry compote
7 g gelatine leaves
Bloom gelatine in cold water, dissolve in blueberry compote.
In a large bowl, combine cream cheese & sugar, beat until smooth.
Add in Yakult & yogurt, blend gently until smooth.
Whisk the whipping cream to soft peaks, combine with the cheese batter.
Fold in the blueberry compote.
Fill the prepared pan & refrigerate to set.
Raspberry Yogurt Mousse
170 g frozen raspberries
30 g sugar
125 g whipping cream
4 g gelatine leaves
50 g yogurt
Bloom gelatine in cold water.
Make a raspberry puree using a blender, strain the mixture in a bowl to remove the solids.
Dissolve gelatine in raspberry puree.
Whisk the whipping cream to soft peaks, combine with the yogurt then the puree.
Pour over the blueberry mousse & refrigerate to set.
After refrigerating, remove the mould carefully & top with the blueberry compote.