@iremylmaz2146 October 17, 2024 at 8:25 am

So beautiful💜

@enventuretime-1 October 17, 2024 at 4:56 am

omg!😍

@devitatrisiane642 October 17, 2024 at 4:04 am

endul pasti ajib

@u-taste October 17, 2024 at 3:44 am

Blueberry Mousse (mini cheesecakes)
Ingredients
The Crust
100g Oreos
45g melted unsalted butter

Blueberry Sauce
250g blueberries
80g sugar
1 tbsp lemon juice

Blueberry Mousse
220g cream cheese, room-temp, softened
180g heavy cream/double cream/whipping cream
80g sugar
7g gelatin
50g milk, hot
100g blueberry sauce

Topping
30g cream cheese, room-temp, softened
70g heavy cream/double cream/whipping cream
20g sugar

Steps:
1. Wrap each mousse molds’ bottom with plastic wrap.
2. Crush 100g Oreos into fine crumbs. Mix well with melted butter. Scoop into the mousse molds, press down firmly, smooth out and keep them cool in the fridge.
3. Bring together fresh blueberries, granulated sugar, and lemon juice in a pot. Over medium heat, heat and stir occasionally until the blueberries burst and the juice thickens. Keep heating and stirring until the juice reaches desired consistency. Off heat, transfer the sauce to a clean bowl, let cool, cover it with plastic wrap and set in the fridge to cool.
4. In a clean bowl, soften 220g cream cheese, stir until smooth. Soften the gelatin sheet in ice-cold water, fish it out and mix it well with hot milk. Mix together cream cheese, gelatin mixture, blueberry sauce, set aside. In another bowl, bring together heavy cream and sugar, use a hand mixer to beat until thickened. Mix them all together. Fill the mousse molds with the mousse batter, smooth it out, keep in the fridge for 4 hours until set.
5. Mix well softened cream cheese and sugar until smooth. Add in heavy cream and beat until thickened. Transfer into a piping bag.
6. Use a warm towel to release the blueberry mousse cakes from the molds. Top each cake with cream, garnish them with some fresh blueberries and serve.