Berry Mousse Cake
- 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 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 (175g) and mix until smooth.
In a saucepan, add the mixed berries, water, and sugar. Cook on medium heat and mash the berries as they heat up.
Add agar powder and cook until dissolved and the 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, sugar, and heat over medium-low heat, stirring occasionally.
When the mixture begins to simmer, add condensed milk, corn syrup, and agar powder. Stir until agar is completely dissolved.
Take it off the heat and whisk in white chocolate until well-mixed.
Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool completely.