I totally love my first Daring Baker Challenge last month, where I made strawberry chocolate mousse joconde entrement dessert. It was so enjoyable that I did it again but this time with the blueberry mousse filling.
This time, I made them into smaller cakes for individual serve. The recipes for joconde (almond sponge cake) and decorating paste are the same and you can found them here as well as the how-to-assemble-the-cake.
I changed the colour of the décor paste to purple (mix the red and blue colours together) to match the blueberry filling. I filled the dessert with blueberry mousse using Michel Roux’s recipe from Pastry: Savory and Sweet. The mousse tasted heavenly. It is so light and refreshing. It is an elegant dessert that is perfect for special occasion, like Valentine's Day:)
I also use heart-shaped cookie cutter to cut small heart pieces to decorate the dessert. It is to add some Valentine’s spirit into the cake:)
Blueberry Mousse Joconde Entremet recipe
Adapted from Michel Roux’s Pastry: Savory and Sweet
Make 4 small cakes
For recipe of joconde cake, décor paste and how to assemble the dessert, you can visit my Strawberry Dark Chocolate Mousse Joconde Entremet post.
Blueberry Mousse Recipe
60g caster sugar
300g fresh or frozen blueberry puree (made in a food processor and strain it through fine sieve)
8g leaf gelatin
2tbsp (30ml) creme de myrtilles liqueur (optional)
120g italian meringue (recipe is below)
150ml (2/3 cup) heavy cream, softly whipped
20-30 fresh blueberries, for garnish
Soak the gelatin in cold water to cover. Heat 50g of blueberry puree in a pan. As it begins to bubble, take the pan off the heat, squeeze the gelatin to remove the excess water, then stir it into the hot puree until dissolved. Stir in the remaining 250g blueberrie puree with a whisk. Add the liqueur if using, then delicately fold in the meringue with the whisk. Finally fold in the whipped cream using a flexible spatula.
make 120 g
70g caster sugar
6g liquid glucose (optional)
1 large egg whites
Put 16 ml (one heap tablespoon) water into a heavy base saucepan, then add the sugar, and glucose if using. Bring to a boil over medium heat, stirring and skimming occasionally. Use a pastry brush moistened with water to brush down any crystals that form on the inside of the pan. Increase the heat and put a sugar thermometer into the boiling syrup. When it registers 110°c, lower the heat to minimum.
Keeping an eye on the syrup beat the egg whites to stiff peak, either by hand or in an electric mixer. The moment the syrup reaches 121°c, take the pan off the heat and let the bubbling subside for 30 seconds. Pour the syrup in a thin, steady stream onto the beaten egg whites, whisking at low speed.
When all the syrup has been absorbed, continued to beat at low speed for 15 minutes until the meringue is almost cold (30-35°c). It is now ready to use.