Mixed Berry Mousse Cake
Ingredients
- 150g coconut whipping cream
- 1/2 tsp agar agar powder
- 35g sugar of choice
- 2 tsp blueberry powder *dissolved
- 150g dairy-free white chocolate
- 175g whipped coconut cream
- 100g blueberry purée
- 1/4 cup water
- 1 tbsp blueberry powder *dissolved
- 135g sugar of choice
- 135g corn syrup
- 90g condensed coconut milk
- 1 tsp agar agar powder
- 115g dairy-free white chocolate
- 1 cup mixed berries
- 1/3 cup water
- 3 tbsp maple syrup
- 1/1 tsp agar agar powder
Preparation
Bring 150g coconut cream to a boil, add agar powder and dissolved blueberry powder. Cook until agar dissolves, whisking constantly.
Pour the hot mixture over the white chocolate and whisk until smooth.
Allow the mixture to cool to room temperature.
Add the 175g whipped coconut cream and mix until smooth.
Add the mixed berries, water, and sugar into a saucepan.
Cook on medium heat and mash the berries as they heat up.
Add agar powder and cook until dissolved, reaching a saucy consistency.
Remove from heat and pour the berry compote into a mold. Chill in the fridge.
In a saucepan, combine blueberry purée, water, dissolved blueberry powder, and sugar.
Heat over medium-low heat, stirring occasionally.
Once simmering, add condensed milk, corn syrup, and agar powder.
Stir until agar dissolves, then remove from heat.
Whisk in white chocolate until well-mixed.
Strain the glaze to remove lumps and let it cool.
Layer almond sablé, vanilla cake, and the chilled berry jelly.
Pour the mousse over the jelly layer and smooth the top.
Refrigerate until the mousse sets.
Pour the cooled glaze over the mousse layer and spread evenly.
Refrigerate until the glaze is set.