This Blueberry Yogurt Mousse Cake offers a delightful, fluffy cake experience without the fuss of baking. You will create a light, airy dessert that is surprisingly simple to assemble and perfect for any occasion.
Key Ingredients & Substitutions:
- Graham Cracker Crumbs: You can substitute with digestive biscuits or vanilla wafer crumbs.
- Plain Greek Yogurt: Use full-fat for a richer mousse; low-fat works but may result in a slightly less firm texture.
- Heavy Cream: There is no direct substitute for the airy texture it provides.
- Fresh Blueberries: Frozen blueberries work well too, but ensure they are thawed and drained.
- Powdered Sugar: Granulated sugar can be used, but powdered sugar blends more smoothly into the mousse.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Blueberry Yogurt Mousse:
- 2 cups plain Greek yogurt
- 1 ½ cups fresh blueberries, divided
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 envelope unflavored gelatin (about 1 tablespoon)
- ¼ cup cold water
- 1 ½ cups heavy cream
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Servings: 8
- Tools Needed: 9-inch springform pan, mixing bowls, whisk, saucepan.
Step-by-Step Instructions:
1. Prepare the Crust
Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press this mixture evenly into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the filling.
2. Bloom the Gelatin
Sprinkle the unflavored gelatin over ¼ cup of cold water in a small, heatproof bowl. Let it sit for 5 minutes to soften. This step is crucial for achieving a stable, fluffy cake.
3. Make the Blueberry Puree
In a blender, puree 1 cup of fresh blueberries until smooth. You can strain it through a fine-mesh sieve if you prefer a perfectly smooth mousse. Set aside.
4. Dissolve the Gelatin
Place the bowl with softened gelatin over a small saucepan of simmering water (a double boiler setup) and stir until the gelatin is completely dissolved. Do not let it boil. Allow it to cool slightly.
5. Combine Mousse Ingredients
In a large bowl, whisk together the Greek yogurt, powdered sugar, vanilla extract, and the cooled blueberry puree. Gradually whisk in the dissolved gelatin until well combined.
6. Whip the Heavy Cream
In a separate clean bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form. This creates the airy texture for your fluffy cake.
7. Fold in the Whipped Cream
Gently fold the whipped cream into the blueberry yogurt mixture until no streaks remain. Be careful not to overmix, as you want to maintain the airiness.
8. Assemble the Cake
Pour half of the mousse mixture over the chilled crust in the springform pan. Sprinkle the remaining ½ cup of fresh blueberries over this layer. Pour the remaining mousse mixture on top and gently smooth the surface.
9. Chill Your Fluffy Cake
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or until the mousse is set and firm. This chilling time is essential for a perfect fluffy cake.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the mousse for a brighter flavor.
- Mixed Berry: Use a combination of raspberries, blackberries, and blueberries in the puree and as a garnish.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the finished cake before serving.
- Nutty Crust: Add ¼ cup of finely chopped pecans or almonds to the graham cracker crust mixture.
Storage Instructions:
Store your Blueberry Yogurt Mousse Cake covered in the refrigerator for up to 3-4 days. For the best texture, serve it chilled directly from the fridge. This fluffy cake does not freeze well due to the mousse consistency.
Frequently Asked Questions (FAQ):
- Can I use frozen blueberries? Yes, just thaw them and drain any excess liquid before pureeing or adding to the mousse.
- Why is my mousse not setting? Ensure your gelatin was fully dissolved and that the cake had enough chilling time.
- Can I make this dairy-free? You can experiment with dairy-free yogurt and coconut cream, but the texture may vary.
- How do I get clean slices? Dip a sharp knife in hot water and wipe it clean between each slice.
- Can I prepare this in advance? Absolutely! This cake benefits from being made a day ahead for optimal setting.
- What if I don’t have a springform pan? You can use a regular 9-inch round cake pan lined with parchment paper, leaving an overhang to help lift it out.