Berry Mousse Cake with Almond Sablé, Mixed Berry Jelly, and White Chocolate Mousse
- 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 175g whipped coconut cream and mix until smooth.
In a saucepan, add mixed berries, water, and sugar.
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 and whisk in white chocolate until well-mixed.
Strain the glaze to remove any lumps and let it cool completely.
Layer the almond sablé at the bottom of the cake mold.
Spread a thin layer of vanilla cake over the sablé.
Carefully place the berry jelly on top of the cake layer.
Pour the white chocolate berry mousse over the jelly layer.
Refrigerate the cake until the mousse sets.
Once the mousse is set, gently pour the blueberry fruit glaze over the top of the cake, covering it evenly.
Return the cake to the refrigerator and let the glaze set.
Once the glaze is set, carefully remove the cake from the mold.
Slice and serve the berry mousse cake with the almond sablé crust, mixed berry jelly, and luscious white chocolate mousse.