Mini Blueberry Mousse Cakes with Mirror Glaze
These mini blueberry mousse cakes are full of layered elegance: a soft almond sponge base, tangy blueberry gelée centers, creamy blueberry mascarpone mousse, and finished with a glossy mirror glaze. Impressively beautiful and delicious.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 226 g Blueberries fresh or frozen
- 50 g Granulated sugar divided
- 15 g Lemon juice divided
- 1.5 sheets Leaf gelatin
- 30 g Water plus more for blooming gelatin
- 2 Eggs separated, at room temperature
- 50 g Granulated sugar divided
- 15 g Milk
- 0.25 teaspoon Almond extract
- 40 g Cake flour
- 15 g Almond flour
- 0.25 teaspoon Fine sea salt
- 3 sheets Leaf gelatin
- 75 g Blueberry purée
- 112 g Mascarpone cheese chilled
- 50 g Powdered sugar
- 180 g Whipping cream chilled
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Almond extract
- 1 pinch Fine sea salt
- 6 sheets Leaf gelatin
- 200 g Sugar
- 226 g Corn syrup or glucose syrup
- 120 g Water
- 163 g Sweetened condensed milk
- 200 g White chocolate good quality, finely chopped
Instructions
Instructions
- Bloom the gelatin sheets in cold water.
- Cook blueberries with sugar and lemon juice. Blend then strain to get smooth purée.
- Stir gelatin into warm berry juice until dissolved. Cool to room temperature.
- Beat yolks with sugar until pale. Stir in milk and almond extract. Fold in flours and salt.
- Whip egg whites to soft peaks. Fold into yolk mixture gently.
- Bake sponge cake at 350°F for 10–12 minutes. Let cool fully.
- Whip cream and blend with mascarpone, powdered sugar, extracts, and cooled berry mix.
- Fill molds with mousse, insert gelée, level tops, add cake. Freeze 4 hours minimum.
- Make mirror glaze by heating sugar, syrup, water then adding gelatin, milk, and chocolate.
- Glaze frozen cakes with mirror glaze at ~95°F. Let drip, scrape edges, chill before serving.
Notes
Freeze cakes overnight for best results. Decorate with fresh berries, sprinkles, or glaze art.