How to make Blueberry Mousse Cake

by Book Recipe
How to make Blueberry Mousse Cake

Blueberry Mousse Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the ๐Ÿ“ recipes below๐Ÿ‘‡๐Ÿพ๐Ÿ‘‡๐Ÿพ

How to make Blueberry Mousse Cake

Blueberry Mousse Cake

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Blueberry jelly

  • Blueberry puree 80g
  • Lemon juice 1/2 tsp
  • Sugar 5g
  • Gelatin 1 sheet (2g)

Blueberry Cremeux

  • Blueberry puree 80g
  • Egg 35g
  • Egg yolk 20g
  • Sugar 20g
  • 1 sheet of gelatin (2g)
  • Unsalted butter 30g

Almond Biscuit

  • Egg 80g
  • Almond powder 60g
  • Icing sugar 55g
  • Pastry flour 15g
  • Egg white 50g
  • Sugar 12g
  • Unsalted butter 12g

Blueberry mousse

  • Blueberry puree 70g
  • Whipped cream 70g
  • 1 sheet of gelatin (2g)
  • Sugar 15g
  • Lemon juice 1/2 tsp

Glaze

  • Water 55g
  • Sugar 105g
  • Glucose 105g (Or clear corn syrup)
  • Condensed milk 70g
  • White chocolate 105g
  • 3 Sheets of gelatine (6g)

Instructions

Blueberry jelly

  1. Bloom the gelatin in cold water
  2. Warm up the puree, lemon juice, sugar in the microwave
  3. Add gelatin and mix it well
    (you need to squeeze the water from gelatin)

Blueberry Cremeux

  1. Bloom the gelatin
  2. Warm up the puree in the microwave
  3. Mix egg, egg yok with sugar
  4. Pour the puree into the egg mixture
  5. Whisk all together and cook it until it gets thick
  6. Add gelatin
  7. Add butter

Almond Biscuit

1.Put egg, almond powder, icing sugar in the bowl and whip it until it gets pale

  1. Whip egg white and add sugar gradually.
  2. When the egg white mixture is firm, add to the almond powder mixture
  3. Fold it well
  4. Add melted butter and mix it well
    (The temp. of butter should be around 50C)

(30cm x 20cm pan)
Bake at 380F for about 8min

Blueberry mousse

  1. Whip the cream (soft peak)
  2. Bloom the gelatin in the cold water and squeeze the water
  3. Warm up the puree and sugar, gelatin, lemon juice in the microwave
  4. Add the cream to the blueberry mixture (the blueberry mixture shouldn't be too cold or too hot.
  5. Fold it well

Glaze

  1. Bloom the gelatin
  2. Boil the water, sugar, glucose syrup, condensed milk in the pot until it's 103C
  3. Add the gelatin
  4. Add the mixture to the white chocolate and mix it with a hand blender
  5. Keep it in the fridge overnight
    (When you don't have time, keep it in the fridge for at least 3hours)
  6. Melt it to around 35C and use it

Notes

You can make 12 mini mousse cakes from this recipe.
BUT!!! You need to double the Blueberry Mousse recipe to make 12 cakes.
Here's the recipe for that.
(Blueberry puree 140g, Whipped cream 140g, 2 sheets of gelatin (4g), Sugar 30g, Lemon juice 1 tsp)

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

I made a pastry shop-style dessert today!
It takes a lot of effort and time to make this little one. I really appreciate all the pastry cooks out there working hard to make delicious sweets :)
I hope you like the video!

Recipe video


Enjoy

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