Cookie bottom ingredients (6 inches): digestive biscuits-80g, butter-30g.

Ingredients of blueberry sauce: 300g of blueberry, 60g of fine sugar and 22g of lemon juice.

Cheese sauce ingredients: cream cheese-200g, fine sugar-40g, yogurt-150g, milk-30g.

Gelatine tablets-10g (soaked in cold water in advance), whipped cream-150g, lemon juice-10g.

Jelly layer ingredients: blueberry sauce-90g, gelatin tablets-3g (soaked in cold water in advance).

Production steps:

1.？ Digestive biscuits is crushed, mixed with melted butter, spread into a mold, compacted and refrigerated for later use.

2.？ Mix blueberries and sugar into a paste, let it stand for half an hour, then add lemon juice, cook over low heat until it thickens, and beat it into blueberry sauce with a cooking machine for later use.

3.？ Add fine sugar to the cream cheese and stir until smooth. Pour in yogurt and lemon juice and mix well.

4.？ Mix milk and gelatin, heat and melt in water, pour into the cheese paste in step 3, and stir well.

5.？ Beat the whipped cream until it flows for 5 minutes, then pour it into the cheese paste and stir well. Divide into 4 parts evenly, leaving 1 part original flavor, and add appropriate amount of blueberry sauce to the other 3 parts to make them gradually change color.

6.？ According to the color from light to dark, pour into the biscuit bottom mold (each color should be frozen 10 minutes before pouring into the next color).

7.？ Dissolve 3 grams of gelatin in water, mix with 90 grams of blueberry sauce, pour into the top layer of solidified mousse cake, refrigerate for more than 4 hours, demould and decorate.

Tips:

When demoulding, put a cup under the cake, blow it around the mold with a hair dryer, and then gently push the mold down.

There will be more blueberry sauce, so you can put it on toast.