Blueberry dessert
– blueberry mousse,
– blueberry compote,
– meringue,
– blueberry compote,
Equipment used
– Blueberry mould
– Silikomart stencil
– Ancel 210 Bloom gelatine (gold grade)
(affiliate links via Amazon)
Ingredients
Blueberry compote
✔60g puréed blueberries
✔10g caster sugar
✔1g NH pectin
Blueberry mousse
✔220g puréed and strained blueberries
✔30g sugar
✔80g single cream
✔2.5g gelatine
Meringue
✔35g egg white
✔70g caster sugar
✔5g cornflour
✔lemon juice
Blueberry compote
✔80g blueberries
✔10g caster sugar
✔1g NH pectin
The recipe
Meringue
✔35g egg whites
✔70g caster sugar
✔5g cornflour
✔lemon juice
In a mixing bowl, combine the egg whites, caster sugar, cornflour and lemon juice. Whisk the egg whites with an electric mixer until you have a firm, smooth meringue. Fill the Silikomart half-sphere moulds and bake at 100°C for 2 hours.
Blueberry compote
✔80g blueberries
✔10g caster sugar
✔1g NH pectin
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 80g of blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the blueberries lose their colour during cooking. Stir. Set aside to cool slightly until ready to assemble.
Blueberry mousse
✔220g blueberries, puréed and strained
✔30g sugar
✔80g single cream
✔2.5g gelatine
Soak the gelatine in very cold water.
Heat the 220g of blueberries (blended and strained) and the sugar for a few minutes over a low heat. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.
In a second mixing bowl, whip the single cream using an electric whisk.
Fold into the previous mixture, which has been cooled to below 30°C.
Assembly
Fill the silicone mould halfway with blueberry mousse. Chill for at least 4 hours to allow the gelatine to set, then place in the freezer.
Add the blueberry compote.
Add the remaining blueberry mousse.
Finish with the meringue.
Chill for at least 1 hour, then place in the freezer overnight.
Blueberry compote
✔60g puréed blueberries
✔10g caster sugar
✔1g NH pectin
In a small bowl, mix the caster sugar and the NH pectin.
In a saucepan, heat the 60g of puréed blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.
Turn out the blueberry desserts and immediately apply the purple velvet spray.
Keep chilled.
Dressage
Using the Silikomart stencil, spoon your compote onto each serving plate.
Then place your dessert in the centre.
I added some fresh mint leaves.
