How to make Blueberry Mousse Cake

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

2. Whip egg white and add sugar gradually.
3. When the egg white mixture is firm, add to the almond powder mixture
4. Fold it well
5. 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