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.





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