Mixed Berry Mousse Cake with Almond Sablé and Blueberry Glaze
- 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
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 in the whipped coconut cream (175g) and mix until smooth.
Add mixed berries, water, and sugar into a saucepan.
Cook on medium heat, mashing the berries as they heat up.
Add agar powder and cook until dissolved, reaching a saucy consistency.
Remove from heat and pour berry compote into a mold.
Chill in the fridge until needed.
In a saucepan, combine blueberry purée, water, dissolved blueberry powder, and sugar. Heat over medium-low heat, stirring occasionally.
When the mixture simmers, add condensed milk, corn syrup, and agar powder. Stir until agar completely dissolves.
Remove from heat and whisk in white chocolate until well-mixed.
Strain the glaze through a fine strainer to remove lumps.
Let the glaze cool completely.
Layer almond sablé, vanilla cake, and the chilled berry jelly in a cake mold.
Pour the prepared mousse over the layers and smooth the top.
Refrigerate the cake until the mousse sets.
Once the mousse is set, pour the cooled blueberry glaze over the cake, ensuring an even coating.
Optionally, decorate the cake with fresh berries or other toppings of your choice.