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Mini Blackberry Mousse Cakes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Mini Blueberry Mousse Cakes with Mirror Glaze

These mini blueberry mousse cakes are layered with mascarpone mousse, soft almond cake, and a shiny mirror glaze for a showstopping dessert with rich berry and citrus notes.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings 15 cakes
Calories 280 kcal

Equipment

  • 1 Mixing bowl Multiple for whipping and folding
  • 1 Wire rack For glazing cakes
  • 1 Silicone molds For shaping mousse

Ingredients
  

All Ingredients

  • 8 oz Blueberries fresh or frozen
  • 0.25 cup Granulated sugar divided
  • 3 teaspoons Lemon juice
  • 1.5 sheets Leaf gelatin
  • 2 tablespoons Water plus more for blooming
  • 2 Eggs large, separated
  • 0.25 cup Granulated sugar divided
  • 1 tablespoon Milk
  • 0.25 teaspoon Almond extract
  • 6 tablespoons Cake flour
  • 2 tablespoons Almond flour
  • 0.25 teaspoon Sea salt fine
  • 3 sheets Leaf gelatin
  • 0.5 cup Blueberry purée
  • 0.5 cup Mascarpone cheese chilled
  • 0.25 cup Powdered sugar
  • 0.75 cup Whipping cream chilled
  • 0.5 teaspoon Vanilla extract
  • 0.25 teaspoon Almond extract
  • 1 pinch Sea salt fine
  • 6 sheets Leaf gelatin
  • 1 cup Sugar
  • 0.67 cup Corn syrup or glucose syrup
  • 0.5 cup Water
  • 0.5 cup Sweetened condensed milk
  • 7 oz White chocolate finely chopped

Instructions
 

Instructions

  • Place blueberries, sugar, and 1.5 teaspoon lemon juice in saucepan over medium heat. Cook 5-7 min until thickened. Puree and strain, then cool.
  • Bloom gelatin sheets in cold water 5-10 min.
  • Whisk yolks, sugar, milk, and remaining lemon juice over simmering water until thick and 160°F. Remove from heat.
  • Add melted gelatin, almond extract, and blueberry puree. Let cool.
  • Beat egg whites to soft peaks with sugar. Fold into blueberry mixture.
  • Fold in sifted flour. Divide into molds and tap out air. Freeze 4+ hours.
  • Unmold onto wire rack. Pour warm mirror glaze and let set.
  • Transfer to plates and chill until serving.
  • Store remaining glaze separately in fridge and rewarm before using.
  • Serve chilled mousse cakes when fully set. Enjoy!

Notes

Use fresh or frozen berries. Let glaze cool to ideal temp before pouring. Freeze mousse cakes overnight for best results.