(for the gelee)
1 1/2 cups blueberries
1/4 cup granulated sugar, divided
3 t lemon juice, divided
1 1/2 sheets leaf gelatin
2 T water, plus more for blooming gelatin
(for the cake)
2 large eggs, separated, at room temperature
1/4 cup granulated sugar, divided
1 T milk
1/4 t almond extract
1/4 cup plus 2 T cake flour
2 T almond flour
1/4 t fine sea salt
(for the mousse)
3 sheets leaf gelatin
1/2 cup blueberry puree
1/2 cup mascarpone cheese, at room temperature
1/4 cup granulated sugar
3/4 cup heavy cream
1/2 t vanilla extract
1/4 t almond extract
pinch fine sea salt
(for the glaze)
6 sheets leaf gelatin
1 cup sugar
2/3 cup corn syrup or glucose ryrup
1/2 cup water
1/2 cup sweetened condensed milk
7 oz. good quality white chocolate, finely chopped
food color (optional)
[how to make]
(for the gelee)
*Combine blueberries, 2 T sugar, and 1 1/2 t lemon juice in a small saucepan.
*Bring to a simmer over medium heat, smashing berries slightly as you stir, until blueberries are softened and bursting.
*Transfer to a food processor and puree until completely smooth. (You should have 1 cup of blueberry puree.)
*Measure out 1/2 cup of puree and place back into saucepan.
*Put the remainder in a jar and refrigerate it for later.
*Cut gelatin sheets into 1" strips and submerge in cool water for at least 5 minutes to soften.
*Add remaining 2 T sugar and 1 1/2 t lemon juice, along with 2 T water to saucepan with puree.
*Heat until it just barely begins to bubble.
*Wring out softened gelatin with your hands, squeezing out as much water as you can.
*Add to saucepan with warm blueberry mixture and whisk until completely dissolved.
*Pour blueberry mixture into 1" silicone sphere molds.
*Refrigerate overnight until completely set, then gently remove from molds.
(for the cake)
*Preheat oven to 350 degrees.
*Line a quarter sheet pan with aluminum foil or a silicone baking mat; grease or butter foil (parchment works as well).
*Place egg yolks in a bowl; vigorously whisk with 3 T of sugar until lightened in color.
*Whisk in milk and almond extract.
*Sift in the cake flour and almond flour; add salt and fold until just incorporated.
*In a clean bowl, whip egg whites until frothy.
*Add remaining 1 T sugar and beat until whites hold medium peaks.
*Fold 1/3 of whites into batter mixture to lighten, then scrape the batter mixture into the bowl with the whites, folding until just incorporated and no pure white streaks remain.
*Pour batter into prepared sheet pan, spread into a thin, even layer.
*Bake for 9 to 10 minutes or until cake is spongy to the touch and just barely starting to darken around the edges. Let cool completely.
(for the mousse)
*Cut gelatin into 1" strips and submerge in cool water to soften.
*Meanwhile, rewarm reserved 1/2 cup blueberry puree in a saucepan over medium heat until it is once again smooth.
*Wring out water from softened gelatin and add to warm blueberry puree, whisk until smooth. Set aside and let cool to lukewarm.
*In a bowl, whisk room temperature mascarpone with sugar, salt and extracts until smooth and paste-like.
*Add lukewarm blueberry mixture and whisk until smooth.
*In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks.
*Add 1/3 of cream to the blueberry mixture and fold to lighten, then add the entire blueberry mixture to the bowl with cream and fold until fully incorporated.
(To assemble)
*Spoon or pipe the mousse into silicone molds, not quite all the say full.
*Gently press a gelee sphere, curved side down, into the top each mousse-filled mold.
*Scrape with an offset spatula to make the top perfectly level with the top of the mold.
*Finally, cut top out rounds of sponge cake exactly the same size as the base of the molds and press onto the top of the mousse.
*Freeze at least 3 hours or overnight until completely firm.
*Before you make the glaze, remove cakes from molds and place on a frozen cookie sheet lined with parchment paper. Return to freezer until just before glazing.
(for the glaze)
*Cut gelatin into 1" strips and submerge in cool water for at least 5 minutes to soften.
*Place white chocolate in a heat-proof bowl and set aside.
*Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is completely dissolved and mixture is clear.
*Remove from heat, then add gelatin (Squeeze out as much water as possible first) and whisk until dissolved.
*Whisk in sweetened condensed milk.
*Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until chocolate is completely melted and mixture is smooth.
*Let glaze cool, stirring occasionally, until glaze reaches approximately 95 degrees on an instant-read thermometer.
*When the glaze reaches the 95-95 degrees, add powder or gel food coloring as desired.
(To finish)
*Remove cakes from freezer and place on a parchment lined cookie sheet, elevated off the sheet using small jars or cookie cutters (ideally something smaller in diameter than the cake itself so the glaze can drip off).
*Pour glaze generously over cakes, taking care to ensure there are no bare spots left.
*Allow the excess glaze to drip off for 5 to 10 minutes, then gently scrape the edges to remove any remaining dops.
*Carefully transfer cakes using a small offset spatula to cardboard cake rounds .
*Glazed cakes will keep in the refrigerator for up to 5 days. Let come to room temperature before serving.
-makes 15 mini cakes-
Note: I found this recipe at loveandoliveoil.com.
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