Mini Blueberry Mousse Cakes with Mirror Glaze

Name: Mini Blueberry Mousse Cakes with Mirror Glaze
Cook time: 3 h
Total time: 3 h
Cuisine: American, French
Ingredients: 8 oz (1 1/2 cups) fresh or frozen blueberries; 1/4 cup granulated sugar (divided); 3 teaspoons lemon juice (divided); 1 1/2 sheets leaf gelatin*; 2 tablespoons water (plus more for blooming gelatin); 2 large eggs (separated, at room temperature); 1 tablespoon milk; 1/4 teaspoon almond extract; 6 tablespoons cake flour; 2 tablespoons almond flour; 1/4 teaspoon fine sea salt; 3 sheets leaf gelatin; 1/2 cup blueberry purée; 1/2 cup mascarpone cheese (chilled); 1/4 cup powdered sugar; 3/4 cup whipping cream (chilled); 1/2 teaspoon vanilla extract; pinch fine sea salt; 6 sheets leaf gelatin*; 1 cup sugar; 2/3 cup corn syrup or glucose syrup; 1/2 cup water; 1/2 cup sweetened condensed milk; 7 ounces good quality white chocolate (finely chopped)

Instructions

Cook:3h

These impressive little cakes feature a fluffy blueberry mascarpone mousse surrounding a half-dome of intense blueberry gelée, with a layer of soft almond sponge cake and a gorgeously shiny mirror glaze to top it all off.

Updated at: Mon, 25 Nov 2024 04:34:16 GMT