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1
Refer toand make the base.
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2
Cut out with a cercle or use any biscuit base you like.
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3
Make the jelly.
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4
Soak the gelatin leaves in ice water.
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5
Put together all the ingredients and blend in a blender.
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6
Transfer the mixture into a sauce pan.
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7
Bring to a boil and skim off any scum.
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8
Turn off the heat and add the gelatin.
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9
Transfer the mixture into the mould.
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10
Freeze in a freezer.
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11
For making the cheese mousse.
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12
Whip the cream until soft peaks form.
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13
Chill in the fridge.
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14
Put the cream cheese and granulated sugar in a bowl and stir well.
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15
Soak the gelatin leaves in ice water.
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16
Add the sour cream and stir well.
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17
Put the soaked gelatin in a bowl with a small portion of Step 7.
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18
Melt the gelatin over a bain marie.
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19
Return this mixture to Step 7 and stir well.
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20
Add the cream from Step 5 to Step 8 and stir well.
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21
Put the Step 9 mixture into a piping bag and pipe the mixture into cercles up to about half.
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22
Smooth out the surface with a spoon.
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23
Put the frozen jelly inside and press gently.
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24
Pipe the cheese mousse on top and smooth out the surface.
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25
Place in the freezer to set.
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26
After completely set, warm the outside of the cercles with your hands to slide them off of the mousse.
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27
Defrost in the fridge and give it some decorations.
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28
Slice one open, and you'll see plenty of blueberry jelly inside.
