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.