Blueberry Vegan Mousse Cake

Recently crazy to do some experiement with some eggless kuehs or even mousse cakes. Results from the Pulot Serikaya was very motivating and today i on with mousse cake. First attempt : Blueberry mousse cake. Gather some informations here and there, finally my very own recipe. 

Ingredients for the base :
- Crushed finely some biscuits, i used cereals since it was an impulse to make it. Other choices like lightly buttered tea-biscuits, digestive biscuits or gramham crackers. 
- Some melted unsalted margarine or even cooking oil is fine. Basically is to stick the biscuits crumbs together.  
- Pour over a cake mould of 20cm, lined with parchement paper. Press hard with a spoon or spatula. Put into the fridge while you make the mousse. 

Ingredients for the mousse :
- 150 g fresh blueberries - rinse 
- juice from half lemon
- 100 g raw cashew nuts (i would recommend to cut down as it turned up very creamy) - soaked at least 4h. 
- 50 g sugar (add more if the blueberries are sour)
- 2 g of vegetable agar agar powder 
- 250 ml of water

Method 
1. Grind the blueberries and pour into a little pot with sugar and lemon juice. Put on stove with moderate heat. Stir to melt the sugar. And lower the heat.
2. Next blend the cashew nuts with water till you obtain a creamy texture. 
3. Pour into the blueberry jam and blend in also the agar agar powder.
4. Bring the heat back to moderate till slightly bubble. Remove from stove. 
5. Take out the biscuit base from the fridge and pour the mousse over. Spreading it nicely and give the tray a few thud (to remove any bubble). Cool completely and put into the fridge again till the mousse is set. 

Voilà,  fantastic ! 
Next mousse trying out will be chocolate coffee cake..