Ingredients

For the base:

• 150 g digestive biscuits (or graham crackers)

• 70 g unsalted butter, melted

For the mousse layers:

• 300 g cream cheese (room temp)

• 250 ml heavy cream (whipped)

• 150 g blueberry puree (blend fresh or frozen blueberries)

• 100 g powdered sugar

• 2 tsp lemon juice

• 12 g gelatin powder (or agar-agar for vegetarian) + 6 tbsp water

For decoration:

• Fresh blueberries

• Edible blue flowers (optional)

• Mint leaves or powdered sugar for garnish

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Instructions

1. Make the base

1. Crush biscuits into fine crumbs.

2. Mix with melted butter until combined.

3. Press firmly into the bottom of a rectangular cake mold.

4. Chill in the fridge for 20–30 minutes.

2. Prepare the mousse filling

1. Dissolve gelatin in warm water until smooth. Let it cool slightly.

2. In a bowl, beat cream cheese and powdered sugar until creamy.

3. Add lemon juice and blueberry puree, mixing well.

4. Fold in whipped cream until smooth.

5. Divide mixture into three equal portions:

   • Leave one plain (cream/white).

   • Add a little blueberry puree to the second for light blue.

   • Add more puree to the third for deeper blue.

3. Assemble gradient layers

1. Pour the plain mousse over the chilled base and smooth the surface. Chill 20–30 minutes until slightly firm.

2. Gently pour the light-blue mousse layer on top. Chill again.

3. Finish with the dark-blue mousse layer. Chill at least 4–6 hours, or overnight for best results.

4. Decorate & serve

1. Remove from the mold and slice neatly.

2. Top with fresh blueberries and edible flowers.

3. Serve chilled with coffee or tea.

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✨ Result: A delicate, cloud-like blueberry mousse cake with stunning layered colors, perfect for special occasions or afternoon tea.