Blueberry Shaped Dessert
Servings: 10
Calories: 245kcal
Cost: $25
Blueberry en trompe l'oeil
Print Recipe
Equipment
- 2 Pro 3D Flexible Silicone Mold - 5 Spheres
- 2 Small 15-cavity semi sphere silicone molds
- 1 Stand mixer
- 1 Immersion blender
- 1 Baking tray
- 1 Rubber spatula
- 1 Whisk
- 2 Piping bags
- 1 Saucepan
- 1 Strainer
Ingredients
Blueberry Juice
- 500 g Wild frozen blueberries
- 120 g Sugar
- 10 g Lemon juice
Blueberry Insert
- 200 g Blueberry juice
- 40 g Sugar
- 5 g Agar-agar
- 120 g Blueberry solids
- 180 g Wild frozen blueberries
- 150 g Fresh blueberries
- 10 g Sugar
- 4 g Citric acid
- 2 g Timut pepper
Blueberry Mousse/Ganache Montée
- 140 g White chocolate
- 300 g Heavy cream
- 300 g Heavy cream, chilled
- 5 g Gelatin 200 bloom
- 180 g Blueberry solids
Crowns
- 30 g Marzipan
Chocolate Enrobage
- 350 g Cocoa butter
- 300 g White chocolate
- 50 g Dark chocolate
- 40 g Neutral oil
- 1 g Liposoluble food coloring
Instructions
Blueberry Juice
- Berry juice must be achieved using frozen fruits. In a saucepan, bring slowly to a boil the frozen blueberries along with lemon juice and sugar. Turn the heat off, cover and let it sit for an hour or best overnight. Pass mixture through a sieve and press down solids to squeeze out all the remaining liquid. Save blueberry juice and solids.
Blueberry Insert
- Combine sugar with agar-agar. Heat up blueberry juice and add sugar-agar mixture and citric acid (Citric acid is a naturally occurring antioxidant). Whisk that up, bring to a boil and cook for 2 minutes on low heat. Cool on ice water and refrigerate until completely set. Meanwhile, rinse and pick through fresh blueberries. Heat up a frying pan and quickly sautée fresh and frozen blueberries along with the solids saved from the juice and sugar. Transfer to a plate to cool off. Smooth out blueberry juice with an immersion blender and combined with sautéed blueberries – season with Timut pepper to taste. Fill up small half spheres silicone molds and freeze.
Blueberry Mousse/Ganache Montée
- Soak gelatin in cold water to soften and drain. Bring to a boil the first half heavy cream. In a narrow container, slightly melt chocolate and add hot heavy cream. Mix using an immersion blender. Add the soften gelatin and blueberry solids saved from the juice. Blend well and add the remaining chilled heavy cream, mix and refrigerate ganache montée overnight prior to whip.
Crowns
- Roll out a piece of marzipan into a 2 mm thick sheet. Dust with corn starch to prevent from sticking. Cut marzipan into 3 cm disks and turn them into paper thin coins and cut them again. Fold edges to form crowns; set aside.
Montage
- If you only have one 5 spheres Silikomart mold, whip half of the blueberry mousse – and do the second batch the following day. Whip ganache montée to soft peaks. Fill silicone bottom spheres two-third full and top with the frozen inserts; press it down gently. Cover with the lid and seal. Fill up spheres completely making sure that no empty spaces are left behind. You'll have leftover mousse for afterwards touch up if it occurs anyways. Freeze cakes overnight. If you plan to make this dessert in advance, keep cakes in their original molds until ready to glaze.
- Remove frozen cakes from mold and arrange them onto a frozen upside down semi-sphere molds to keep each in a stabilized position. Freeze again for an hour or so. Then, gently shave off ends, smooth out with your palms and freeze for 30 min or so. Top with a dot of leftover mousse to stick in the crowns; freeze until ready to glaze.
Chocolate Enrobage
- Melt cocoa butter first to ≈140ºF/60ºC. Remove from the heat and add chocolates. Once melted, transfer mixture to a narrow container and mix in food coloring. Add oil to the mixture, mix and sieve. Use chocolate enrobage at 90ºF/32ºC. The shelf life of the chocolate enrobage exceeds 6 months in the fridge or kept in a cool storage.
Glazing
- Grab one dessert at the time from the freezer. Insert a wooden skewer through the crown and dip in the chocolate enrobage. Pull out after a quick bath and flip (crown side down) rotating the cake as it begins to set. This ensures a neat result. Place the glazed fruit crown side up onto a baking tray lined with parchment or silicone mat. Remove the skewer and fill the hole left behind with a dot a enrobage. Repeat until done.
Blueberry Bloom
- To create the blueberry bloom effect, coat some of the surface of the glazed cakes with corn starch – brush off excess starch. Smooth out the top of the crowns using a hot melon baller.
Storage
- Once glazed, blueberry desserts can be kept frozen in sealed containers for up to 2 months. Defrost cakes overnight in the refrigerator and arrange them onto a pre-frozen tray. Indeed and because of thermic shock, avoid using a room temperature tray or the shells will crack. Also note that during the thawing time and after 3 hours or so, condensation will occur on the surface of the chocolate shells. No worries, it will dry out and come back to its original look when ready to serve.
- Enjoy!
Nutrition
Serving: 100g | Calories: 245kcal
