Smooth, creamy, and covered in that glossy berry glaze… these blueberry mousse cakes look straight out of a luxury bakery 🤤
If you love elegant desserts, save this — the hidden lemon center makes every bite next level.
🛒 Ingredients:
Blueberry Mousse:
1½ cups fresh blueberries
¼ cup sugar
1 tbsp lemon juice
1 tsp lemon zest
1½ cups heavy cream
3 sheets gelatin
Filling & Base:
½ cup lemon curd
6 small sponge cake discs
Mirror Glaze:
1 cup sugar
½ cup corn syrup
½ cup condensed milk
5 tsp powdered gelatin
6 oz white chocolate
Purple + blue food coloring
Bottom Layer:
½ cup graham cracker crumbs
Garnish:
Fresh blueberries
Mint leaves
👨🍳 How to Make:
- Cook blueberries, sugar, and lemon juice until soft, then strain into a smooth puree.
- Add gelatin to the warm puree and let it cool.
- Whip heavy cream, then fold in the blueberry mixture to create a smooth mousse.
- Fill silicone molds halfway with mousse.
- Add a small spoon of lemon curd in the center.
- Cover with more mousse and press a sponge disc on top.
- Freeze for at least 8 hours until solid.
- Heat sugar, corn syrup, and water, then mix with condensed milk and gelatin.
- Pour over white chocolate and blend until smooth.
- Add food coloring and cool glaze to 91°F (33°C).
- Remove frozen cakes from molds and place on rack.
- Pour glaze evenly over each cake.
- Press graham crumbs around the base before it sets.