Berry Mousse Cake with Almond Sablé and Mixed Berry Jelly
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, dissolved blueberry powder, and cook until agar is dissolved, whisking constantly.
Pour the hot mixture over the white chocolate and whisk until smooth.
Allow the mixture to cool to room temperature.
Add the whipped coconut cream and mix until smooth.
Add the 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 and mixture reaches a saucy consistency.
Remove from heat and pour the berry compote into a mold.
Chill in the fridge until needed.
In a saucepan, add 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, whisk in white chocolate until well-mixed.
Strain the glaze to remove any lumps and let it cool completely.