Blueberry Mousse Cake #74

This Blueberry Mousse Cake incredibly light and completely no bake! Everything comes together beautifully. Let’s get started...😉 Ingredients: 150 gr. cookies 60 gr. melted butter 300 gr. blueberries 50 gr. icing sugar 20 gr. gelatin 60 ml. cold water 450 gr. cream cheese 150 gr. icing sugar 150 ml. whipping cream (35% fat) 1 teaspoon vanilla extract 6.3 inch (16 cm) ring. Acetate Cake Collar Chill in the fridge. Set aside Let it sit for 5 minutes. Puree the blueberries. Add the gelatin to saucepan. Stir over medium-low heat until the gelatin has melted. Remove from heat and let the blueberries to cool for 10-15 min. Add the blueberries. They will be still hot, but not too much. It will not affect the cream in any way. Mix well. Pour the blueberry mousse into the mold. Refrigerate the cake for 8 hours. Decorate the cake with blueberries. Good luck and don’t forget to subscribe, like and s