Thursday, February 16, 2017

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!


1 cup (250 mL) sugar
4 cups (1 L) fresh blueberries or 
 frozen blueberries, thawed
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


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.

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