Blueberry Icebox Cake
Only whipping cream could make this light and airy blueberry mousse cake. It has it all. Delightful to look at, delectable to taste and there's no baking required!
- Prep: 20 min - 25 min
- Cooking: 5 min
- Refrigeration: 7 h - 8 h
- 1 cup (250 mL) sugar
- 4 cups (1 L) fresh blueberries or frozen blueberries thawed
- 2 pouches (1/4 oz/7 g each) unflavoured gelatine
- 2 cups (500 mL) 35 % cream
- 20 large ladyfinger cookies or Savoiardi biscuits
- 2-3 cups (500-750 mL) fresh mixed berries for garnish
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Using a food processor, puree sugar and blueberries together until smooth. Pour 1 cup (250 mL) of puree into a saucepan and add gelatine. Bring to a boil, then simmer for 5 min. Whisk in remaining puree and refrigerate until it thickens but no longer than 2 hours. It must not set.
Whip cream to stiff peaks. Gradually beat in blueberry puree mixture.
Line the bottom and sides of a 9-inch (23 cm) spring-form pan with parchment paper. Place a layer of cookies in the bottom of the pan. Pour half of the blueberry cream over the cookies. Place a second layer of cookies gently over top. Pour remaining blueberry cream over the cookies.
Garnish with fresh mixed berries. Refrigerate overnight to set.
Unmold from spring-form pan just before serving.