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
- 1/2 tsp agar agar powder
Preparation
To make the mousse, bring 150g coconut cream to a boil. Add agar powder, dissolved blueberry powder, and cook while whisking until the agar dissolves. 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.
For the berry jelly, add the mixed berries, water, and maple syrup to a saucepan. Cook on medium heat and mash the berries as they heat up. Add agar 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 until needed.
To make the glaze, in a saucepan, combine the blueberry purée, water, dissolved blueberry powder, sugar, and heat over medium-low heat, stirring occasionally. Once the mixture begins to simmer, add the condensed milk, corn syrup, and agar agar powder. Keep stirring until the agar completely dissolves. Remove from heat and whisk in the white chocolate until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Allow the glaze to cool completely.
Assemble the cake by layering almond sablé, vanilla cake, mixed berry jelly, white chocolate berry mousse, and blueberry fruit glaze.
Serve and enjoy!