Wild Blueberry Yoghurt Mousse Cake

Now, as our baby R is not a baby anymore, but a toddler. I have found myself more and more thinking about all the sugary things that goes into our food. And while I have always tried to reduce sugar in the recipes, I opted this time to make a cake, totally without adding any sugar. Only natural sweeteners like honey, maple and agave syrup. (Though, Kammerjunkere/Digestive might contain some sugar).

And nope, I haven't joined "Sugar is Bad" movement and we don't have Zero sugar policy at home!! I just think that moderation is a key and you should also explore other sweet taste profiles. And while after all this cold, summer has finally reached (almost overnight) to Copenhagen (even though bit early), it is time for some lighter desserts and making space for new seasonal goodies in our freezer.

Wild Blueberry Yoghurt Mousse Cake in its full glory.     ( Note!  Inspiration to this recipe comes from Majas Vase's Koldskål Mousse Cake recipe from  Majas Desserter  before adding my own twist.  (Maja's books and blog is one of my go to places for some cake inspiration, really love her work :) ) .

Wild Blueberry Yoghurt Mousse Cake in its full glory. 

(Note! Inspiration to this recipe comes from Majas Vase's Koldskål Mousse Cake recipe from Majas Desserter before adding my own twist. (Maja's books and blog is one of my go to places for some cake inspiration, really love her work :) ).

So let's continue to the fun stuff- How to make this Wild Blueberry Yoghurt Mousse Cake!

Ingredients

  • 150 g kammerjunkere (well, Digestive will work too)
  • 50 g of melted butter

Mousse

  • 200 ml natural yoghurt 3.5% 
  • 200 ml whipped cream
  • around 100-150 g Wild blueberries (used frozen)
  • around 50 g Agave syrup (amount depending on how big is your sweet tooth ;))
  • 5 1/2 sheets of gelatine

Cake Assembly

  1. Crush the kammerjunkere and melt the butter.
  2. Mix crumbs and melted butter together.
  3. Take Ø16 cake ring and place cake plastic in it (helps with keeping sharp edges). 
  4. Pour the crumbs in the cake ring and press it tightly down. Set aside to cool while you prepare yoghurt mousse.

And with that, it is now time for the mousse. 

  1. Place gelatine sheets into cold water to soften. 
  2. Mix yoghurt with blueberries and agave syrup. 
  3. Place half of the yoghurt mixture into small saucepan and warm it up. 
  4. Squeeze water out of the gelatine and add it to the warm yoghurt mixture. Stir till the gelatine is melted. 
  5. Whip cream into soft peaks. 
  6. In another bowl mix the now lukewarm yoghurt mixture with rest of the yoghurt. 
  7. Stir 1/3 of the whipped cream into yoghurt mixture and fold remaining 2/3 in it. (Why that kind of division? It is because it will help to keep the mousse airy).
  8. Now take the bottom and pour the mousse mixture on it. 
  9. Set cake into fridge to set. It takes 4-5 hours. (So you could prepare it in the morning and serve it for the evening). 
  10. For serving don't forget to remove the cake plastic and add some decorations. Now, you are ready to go ;)