Blueberry Vanilla Mousse Cake

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Blueberry Vanilla Mousse Cake

30 minutes
Calories 180kcal


  • 2 cups heavy cream
  • 1 cup blueberries (frozen)
  • 2 K nox Gelatine (packs)
  • 2 tablespoons erythritol (frozen)
  • 1 teaspoon vanilla extract


  • Prepare a pot over light heat.
  • Warm a cup of frozen blueberries to give our dessert a rich, nice color.
  • Remember not to cook them or else, the color will not be that vibrant.
  • Use the same process for fresh berries as well.
  • Let the berries cool before stirring them.
  • Blending pure fresh berries would result to a grayish color.
  • Blend the berries thoroughly to make the mixture about 50% smooth pure and 50% chunks.
  • Set the blended berries aside.Follow the instructions on the packet of the Knox gelatin to prepare it.
  • Put this aside as well.Use a handheld blender to whisk the heavy cream, enough to produce firm peaks.
  • Gradually add the gelatin and blended blueberry into the bowl.
  • Include a decent amount of sweetener to your liking.
  • Refrigerate for a few hours just to set.
  • Whisk together the vanilla extract and leftover heavy cream in a bowl.
  • Add more sweetener as desired.
  • Whisk until it produces firm peaks.Prepare another packet of Knox gelatin.
  • Set aside to cool.Fold the gelatin into the whipped cream mixture.Once the blueberry mixture sets, pour the heavy cream and gelatin mixture on top.
  • Replace in the fridge to set.When ready, unmold from the cups and serve cold.Save


Calories: 180kcal

Originally posted 2019-02-20 17:57:04.

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