Blueberry Yakult Cheese Mousse

Overview

When making mousse cake, some people choose to use a biscuit base, while others like to use a cake base. If you choose to use a biscuit base, you don’t need to use an oven in the whole process, as long as you have a refrigerator at home, it’s relatively simple! But I still prefer to use cake base to make mousse. Maybe I like the soft texture of cake. Chiffon cake is my favorite to eat and make among all cakes. It has a refreshing and delicate texture and a variety of flavors that I can’t get enough of... This time I chose to bake my favorite chiffon cake as the base of the mousse... I added Yakult to this mousse. In addition to liking its taste, I also like that it has 10 billion lactobacilli, which makes this mousse taste healthier. The cake base I made this time is the size of an 8-inch chiffon. In fact, I only need 1/3 of the cake slices. I made so much because the rest is not wasted and can be eaten for breakfast. Because the recipe includes the preparation of chiffon cake and mousse liquid, the amount of information is relatively large...

Tags

• baking
• egg
• homemade blueberry jam
• low gluten flour
• pure milk
• salad oil
• whipping cream
• white sugar
• yakult
• cream cheese cheese
• gelatin tablets

Ingredients

Steps

1. 1 Let’s start by making the chiffon cake. Prepare materials and clean mold.

   

2. 2 Mix pure milk and salad oil, sift in the flour, and mix evenly! The egg white and egg yolk are separated, and the container containing the egg white must be clean, water-free and oil-free. Divide the egg yolks into the flour mixture and mix evenly. Mix the egg yolk liquid until there are no lumps, then set it aside for later use. (You also need to turn on the oven and preheat it at this time.)

   

3. 3 Now let’s deal with the egg white part. First add half of the sugar to the egg white and beat it. It will be more bubbly at the beginning! After the white sugar is completely dissolved, about 2 minutes, continue to add the remaining white sugar and continue to beat.

   

4. 4 Beat the egg whites until they have a straight and curved hook, and they won't fall down even if they are turned upside down. The state shown in Figure 3 means the egg whites are well whipped.

   

5. 5 Add the beaten egg whites to the egg yolk liquid in 2 batches and mix well. Remember to stir or cut the mixture, do not stir, otherwise it will cause serious defoaming.

   

6. 6 Mix the egg whites and egg yolk liquid evenly without any lumps, then put them into the mold and bake! It is normal to use this amount of ingredients to make a cake liquid that is 7-8 minutes full of the mold. Install the mold, shake it a few times, and put it in the oven you have reserved in advance! Bake at 150 degrees for 40 minutes, then turn to 170 degrees and bake for another 20 minutes. (It should be noted that each oven has a temperature difference, so be sure to know whether the temperature of your oven is too high or too low, and adjust accordingly.)

   

7. 7 After baking, take it out and shake it a few times, turn it upside down and let it cool, be careful not to burn it... After unmolding, slice it, take one piece, cut off some of the edges and put it on the bottom of the mold, so that the cake slices will not be exposed when the mousse is made, affecting the appearance. The remaining cake is not wasted, it can be eaten for breakfast. I usually bake a chiffon for breakfast!

   

8. 8 After the cake base is ready, let’s deal with the blueberry mousse liquid part! Materials prepared in advance…

   

9. 9 Take the cream cheese out of the refrigerator in advance and soften it, put it in a clean bowl and mix it smoothly with a whisk. I made the blueberry jam myself before and put it in the refrigerator, so I don’t need to make it again. The gelatine slices should also be soaked in ice water in advance to soften.

   

10. 10 Pour the smooth cheese paste into Yakult in batches. After each addition of Yakult, mix it thoroughly before adding more! Just mix everything evenly without any particles.

    

11. 11 Then put the light cream into the white sugar and beat until it reaches about 7 minutes; filter out the water from the soaked gelatine sheets and then dissolve them into liquid; add the whipped cream to the mousse paste and mix well with a spatula, then add the dissolved gelatine liquid to the mousse paste and mix evenly. Finally, add the blueberry jam to the cheese paste. The blueberry jam will clump after being refrigerated, so use a spoon to break it up and mix evenly before adding the cheese paste!

    

12. 12 After mixing evenly, the mousse paste is ready. Pour the prepared mousse paste into an 8-inch mold lined with cake slices and smooth it with a spatula. Shake it left and right and smooth it with a spatula. Then you can put it in the refrigerator to refrigerate; it should be refrigerated for at least 5 hours. It is best to refrigerate overnight before taking it out to shape.

    

13. 13 After taking the refrigerated mousse out of the refrigerator, you can use a hair dryer to blow hot air around the mold for about 2 minutes to easily remove it. The unmoulded blueberry Yakult cheesecake looks great with any decoration!

    

14. 14 Sectional view.

    

15. 15 The delicious cake is ready to eat. The soft cake and the refreshing blueberry mousse are so delicious...you can eat 2 big pieces at once, and you can lose weight...hehe~