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Mini Blueberry Mousse Cakes With Mirror Glaze Recipe

Mini Blueberry Mousse Cakes With Mirror Glaze Recipe - Treat Indulgently

Mini blueberry mousse cakes are petite desserts that pack an impressive punch. They consist of layers of fluffy mousse, a flavored gelée, and a light, tender cake base. 
covered in a mirror glaze, which reflects light like a polished surface, these cakes are a feast for the eyes and the palate. 
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6
Course: Dessert
Cuisine: France
Calories: 450
Ingredients Method Notes

Ingredients
  

For Blueberry Gelée:
  • 1 teaspoon finely grated lemon zest
  • 1 1/2 sheets leaf gelatin
  • 2 tablespoons cold water
  • 8 oz fresh or frozen wild blueberries
  • 1/4 cup caster sugar, divided
  • 3 teaspoons freshly squeezed lemon juice, divided
For Cake:
  • 2 tablespoons finely ground almond flour
  • 6 tablespoons sifted cake flour
  • 1/4 teaspoon almond essence
  • 1 tablespoon whole milk
  • 2 large eggs, separated, at room temperature
  • 1/4 cup superfine sugar, divided
For Mousse:
  • Pinch of fine sea salt
  • 1/4 cup confectioners’ sugar
  • 3 sheets leaf gelatin
  • 1/2 cup strained blueberry purée
  • 1/4 teaspoon almond essence
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chilled mascarpone cheese
  • 3/4 cup chilled heavy whipping cream
  • 1 teaspoon freshly squeezed lemon juice
For Mirror Glaze:
  • 6 sheets leaf gelatin
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 7 oz high-quality white chocolate, finely chopped
  • 2/3 cup light corn syrup or glucose syrup
  • 1/2 teaspoon vanilla bean paste

Method
 

Step 1: Prepare the Blueberry Gelée
    1. Soak the Gelatin: Start by soaking the 1½ sheets of gelatin in cold water. Let it sit for about 5 to 10 minutes until softened.
    2. Cook the Blueberries: In a saucepan, combine the wild blueberries and 2 tablespoons of caster sugar over medium heat. Cook until the berries start to burst and release their juices, around 5-7 minutes.
    3. Blend and Strain: After the blueberries have cooked, mash them lightly, then strain through a fine sieve to remove the solids. You should end up with a smooth blueberry purée.
    4. Add Gelatin: Take the soaked gelatin and squeeze out excess water. Add it to the warm blueberry purée, stirring until completely dissolved.
    5. Flavor It: Stir in the lemon juice and lemon zest. Set the gelée aside to cool slightly before pouring it into mini dessert cups or molds. Refrigerate until set, about 2 hours.
Step 2: Bake the Cake
    1. Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure to grease and line your cake pans for easy removal later.
    2. Whisk Dry Ingredients: In a bowl, whisk together the almond flour and sifted cake flour.
    3. Beat Egg Whites: In a separate bowl, beat the egg whites until frothy, then gradually add 2 tablespoons of superfine sugar. Continue beating until you achieve stiff peaks.
    4. Combine Yolks and Sugar: In another bowl, whisk the egg yolks with the remaining 2 tablespoons of sugar and the almond essence until thick and pale in color.
    5. Combine Mixture: Fold the dry ingredients into the yolk mixture until just combined, then gently fold in the beaten egg whites.
    6. Bake the Cake: Pour the batter into the prepared pans. Bake for 12-15 minutes or until a toothpick comes out clean. Allow cooling completely.
Step 3: Make the Mousse
    1. Soak Gelatin: Start by soaking 3 sheets of gelatin in cold water.
    2. Prepare the Blueberry Purée: Use a blender to puree fresh or frozen blueberries. Strain this through a fine sieve to yield a smooth consistency.
    3. Dissolve Gelatin: Heat a small pan on low. Add ½ cup of the blueberry purée with the soaked gelatin until it dissolves. Set aside to cool.
    4. Whip Cream: In another bowl, beat the chilled heavy whipping cream until soft peaks form. Be careful not to overbeat; you want it creamy.
    5. Mix Other Ingredients: In a separate bowl, beat together mascarpone, confectioners’ sugar, lemon juice, and vanilla extract until smooth.
    6. Fold Everything: Gradually fold in the cooled blueberry mixture into the mascarpone mixture, and then gently fold in the whipped cream until no white streaks remain.
Step 4: Assemble and Chill
    1. Layer the Cake: Cut out round pieces of the cooled cake that will fit your dessert container. Place one layer of cake in each cup or on a plate.
    2. Add Mousse: Spoon the blueberry mousse on top of the cake layer.
    3. Chill Again: Refrigerate for an additional 2 hours, allowing the layers to set beautifully.
Step 5: Make the Mirror Glaze
    1. Soak Gelatin: Soak 6 sheets of gelatin in cold water.
    2. Heat Sugar Mixture: In a saucepan, add water, sugar, sweetened condensed milk, and corn syrup. Heat gently until sugar is completely dissolved.
    3. Dissolve Gelatin: Remove from heat and add the soaked gelatin, stirring until dissolved.
    4. Add Chocolate: Pour in the finely chopped white chocolate and vanilla bean paste, stirring until smooth and cohesive.
    5. Cool the Glaze: Let the mixture cool down to around 90°F (32°C) before pouring it over the chilled cakes.
Step 6: Finish and Serve
    1. Glaze the Cakes: Pour the mirror glaze over the mousse cakes, allowing it to drip down the sides.
    2. Chill Again: Once the glaze has set, return the cakes to the refrigerator for an hour.
    3. Decorate: Optionally, top your mini cakes with fresh blueberries, mint leaves, or edible flowers before serving.

Notes

  • Use High-Quality Ingredients: This makes a huge difference in taste. Opt for fresh blueberries and unprocessed chocolate.
  • Gelatin Consistency: Keep an eye on the gelatin when melting; too hot, and it can lose its setting properties.
  • Layering: For an added visual treat, layer the mousse and gelée in alternating colors.
  • Chill Everything: Ensure your bowls and tools are cold when whipping cream to get the best texture.
  • Piping: Use a piping bag for the mousse to ensure neat and easy assembly in cups or molds.