Mini Blueberry Mousse Cakes with Mirror Glaze
Layered mini entremets of almond sponge, blueberry gelée, mascarpone-blueberry mousse and a glossy white chocolate mirror glaze.
Nutrition
per 1 pieceIngredients
| 1.5 cups | 360 ml | Blueberries |
| 1/4 cup | 60 ml | Granulated sugar (gelée) |
| 3 tsp | 15 ml | Lemon juice (gelée) |
| 1.5 sheets | Leaf gelatin (gelée) | |
| 2 tbsp | 30 ml | Water (gelée) |
| 2 large | Eggs, separated | |
| 1/4 cup | 60 ml | Granulated sugar (cake) |
| 1 tbsp | 15 ml | Milk (cake) |
| 1/4 tsp | 1.3 ml | Almond extract (cake) |
| 40 g | Cake flour | |
| 15 g | Almond flour | |
| 1/4 tsp | 1.3 ml | Fine sea salt (cake) |
| 3 sheets | Leaf gelatin (mousse) | |
| 1/2 cup | 120 ml | Blueberry purée |
| 1/2 cup | 120 ml | Mascarpone cheese |
| 1/4 cup | 60 ml | Granulated sugar (mousse) |
| 3/4 cup | 180 ml | Whipping cream |
| 1/2 tsp | 2.5 ml | Vanilla extract |
| 1/4 tsp | 1.3 ml | Almond extract (mousse) |
| pinch | Fine sea salt (mousse) | |
| 6 sheets | Leaf gelatin (glaze) | |
| 1 cup | 240 ml | Sugar (glaze) |
| 2/3 cup | 160 ml | Corn syrup or glucose syrup |
| 1/2 cup | 120 ml | Water (glaze) |
| 1/2 cup | 120 ml | Sweetened condensed milk |
| 7 oz | 200 g | White chocolate, chopped |
Instructions
Blueberry purée and gelée: Simmer blueberries with sugar and lemon juice until softened, then purée until smooth (makes about 1 cup; reserve half for the mousse). Warm the remaining half of the purée with more sugar and lemon juice, dissolve in softened gelatine, then pour into small sphere moulds or a lined pan and refrigerate overnight until set.
Sponge cake: Whisk the egg yolks with sugar until pale, then whisk in milk and almond extract; fold in the sifted cake and almond flour and salt. Whip the egg whites with the remaining sugar to medium peaks and fold into the batter in stages. Spread thinly on a lined sheet pan and bake at 350°F (175°C) for 9-11 minutes; cool completely.
Blueberry mousse: Warm the reserved blueberry purée and dissolve in softened gelatine; cool to lukewarm. Whisk the mascarpone with sugar, salt and extracts, then combine with the blueberry mixture. Fold in softly whipped cream in stages.
Assembly: Pipe mousse into silicone moulds, press a gelée piece into each, level, then top with a disc of sponge cut to size. Freeze at least 3 hours or overnight, then unmould onto a frozen tray and keep frozen until glazing.
Mirror glaze: Soften the gelatine. Boil sugar, corn/glucose syrup and water until clear, remove from the heat and add the gelatine and condensed milk, then pour over the chopped white chocolate and blend until smooth and glossy. Cool to the correct working temperature before pouring over the frozen cakes to coat evenly.