Summer Berry Mousse Cake

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):

Crust

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.

Blueberry Compote

150 g frozen blueberries

In a saucepan, combine half of the blueberries with sugar.

Cook over medium heat until the berries have softened.

Blueberry Mousse

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.

Assembling

After refrigerating, remove the mould carefully & top with the blueberry compote.