Heart-Shaped Berry Mousse Cakes with Mirror Glaze
Directions
- 1Mix gelatine with water in a bowl and set aside.
- 2Mix gelatine with water in a bowl and set aside.
- 3Mix gelatine with water in a bowl and set aside.
- 4Place blueberries into a saucepan, add sugar and lemon juice, bring to a boil and remove from heat.
- 5Place blueberries into a saucepan, add sugar and lemon juice, bring to a boil and remove from heat.
- 6Place blueberries into a saucepan, add sugar and lemon juice, bring to a boil and remove from heat.
- 7Blend blueberries (if you use raspberries, no need to blend).
- 8Blend blueberries (if you use raspberries, no need to blend).
- 9Blend blueberries (if you use raspberries, no need to blend).
- 10Add gelatine to the blueberries.
- 11Add gelatine to the blueberries.
- 12Add gelatine to the blueberries.
- 13Pass the blueberries through a sieve into a bowl.
- 14Pass the blueberries through a sieve into a bowl.
- 15Pass the blueberries through a sieve into a bowl.
- 16Whip the heavy cream to medium peaks.
- 17Whip the heavy cream to medium peaks.
- 18Whip the heavy cream to medium peaks.
- 19Add 2-3 large tbsp of the whipped cream to the blueberries mixture and stir in gently. Carefully fold in the rest of the cream until the mixture is smooth.
- 20Add 2-3 large tbsp of the whipped cream to the blueberries mixture and stir in gently. Carefully fold in the rest of the cream until the mixture is smooth.
- 21Add 2-3 large tbsp of the whipped cream to the blueberries mixture and stir in gently. Carefully fold in the rest of the cream until the mixture is smooth.
- 22Spoon the mousse into silicone molds, place the jelly in the middle of the mousse and press the sponge cake (base) onto the top of the mousse.
- 23Spoon the mousse into silicone molds, place the jelly in the middle of the mousse and press the sponge cake (base) onto the top of the mousse.
- 24Spoon the mousse into silicone molds, place the jelly in the middle of the mousse and press the sponge cake (base) onto the top of the mousse.
- 25Freeze at least 4 hrs or overnight until completely firm.
- 26Freeze at least 4 hrs or overnight until completely firm.
- 27Freeze at least 4 hrs or overnight until completely firm.
- 28Mix gelatine with water in a bowl and set aside.
- 29Mix gelatine with water in a bowl and set aside.
- 30Mix gelatine with water in a bowl and set aside.
- 31Combine sugar, water and sweetened condensed milk in a saucepan and bring to a boil, remove from heat.
- 32Combine sugar, water and sweetened condensed milk in a saucepan and bring to a boil, remove from heat.
- 33Combine sugar, water and sweetened condensed milk in a saucepan and bring to a boil, remove from heat.
- 34Add gelatine and stir.
- 35Add gelatine and stir.
- 36Add gelatine and stir.
- 37Pour mixture over white chocolate and let sit for 10 min., add gel food coloring, blend until smooth. Fix blender in one position to reduce air bubbles.
- 38Pour mixture over white chocolate and let sit for 10 min., add gel food coloring, blend until smooth. Fix blender in one position to reduce air bubbles.
- 39Pour mixture over white chocolate and let sit for 10 min., add gel food coloring, blend until smooth. Fix blender in one position to reduce air bubbles.
- 40Pass the glaze through a sieve 1-2 times to remove the bubbles.
- 41Pass the glaze through a sieve 1-2 times to remove the bubbles.
- 42Pass the glaze through a sieve 1-2 times to remove the bubbles.
- 43Cover the glaze by wrap and place into the refrigerator for 12 hours to stabilize.
- 44Cover the glaze by wrap and place into the refrigerator for 12 hours to stabilize.
- 45Cover the glaze by wrap and place into the refrigerator for 12 hours to stabilize.
- 46After stabilizing remove the wrap and reheat the glaze in the microwave for 15 sec. in several times until smooth.
- 47After stabilizing remove the wrap and reheat the glaze in the microwave for 15 sec. in several times until smooth.
- 48After stabilizing remove the wrap and reheat the glaze in the microwave for 15 sec. in several times until smooth.
- 49Let glaze to cool until 32C/90F.
- 50Let glaze to cool until 32C/90F.
- 51Let glaze to cool until 32C/90F.
- 52Remove cakes from freezer, place them on the rack or glasses and pour glaze over cakes immediately.
- 53Remove cakes from freezer, place them on the rack or glasses and pour glaze over cakes immediately.
- 54Remove cakes from freezer, place them on the rack or glasses and pour glaze over cakes immediately.
- 55Allow the excess glaze to drip off, then gently scrape the edges to remove any drops. Carefully transfer cakes using a small spatula to plate.
- 56Allow the excess glaze to drip off, then gently scrape the edges to remove any drops. Carefully transfer cakes using a small spatula to plate.
- 57Allow the excess glaze to drip off, then gently scrape the edges to remove any drops. Carefully transfer cakes using a small spatula to plate.
- 58Defrost for 6-12 hrs in the refrigerator.
- 59Defrost for 6-12 hrs in the refrigerator.
- 60Defrost for 6-12 hrs in the refrigerator.
Ingredients
- 500 g blueberries or any other berries
- 500 g blueberries or any other berries
- 500 g blueberries or any other berries
- 250 ml whipping heavy cream
- 250 ml whipping heavy cream
- 250 ml whipping heavy cream
- 100 g sugar
- 100 g sugar
- 100 g sugar
- 1 tbsp lemon juice
- 1 tbsp lemon juice
- 1 tbsp lemon juice
- 14 g unflavored gelatine
- 14 g unflavored gelatine
- 14 g unflavored gelatine
- 75 ml water
- 75 ml water
- 75 ml water
- 175 g white chocolate
- 175 g white chocolate
- 175 g white chocolate
- 150 g sugar
- 150 g sugar
- 150 g sugar
- 100 ml sweetened condensed milk
- 100 ml sweetened condensed milk
- 100 ml sweetened condensed milk
- 75 ml water
- 75 ml water
- 75 ml water
- 10 g unflavored gelatine
- 10 g unflavored gelatine
- 10 g unflavored gelatine
- 60 ml water for gelatine
- 60 ml water for gelatine
- 60 ml water for gelatine
- 1 gel food coloring
- 1 gel food coloring
- 1 gel food coloring
- 6 sponge cake
- 6 sponge cake
- 6 sponge cake
Equipment
saucepanwhiskblendersievesilicone moldsheart-shaped moldscalemeasuring cupspatula