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Blueberry Mousse Cakes with Mirror Glaze ππ°
Blueberry Mousse Cakes with Mirror Glaze ππ°
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours and 30 minutes
Kcal: 280 kcal | Servings: 12 servings
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon gelatin
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh blueberries, for garnish
Directions:
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling.
- In a small saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5-7 minutes. Remove from heat and let cool slightly.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Microwave the bloomed gelatin for 10-15 seconds, or until fully dissolved.
- Gradually fold the gelatin mixture into the whipped cream until fully incorporated.
- Gently fold the cooked blueberry mixture into the whipped cream until evenly distributed.
- Pour the blueberry mousse mixture over the chilled crust in the baking dish, spreading it into an even layer.
- Cover and refrigerate the mousse cakes for at least 4 hours, or until set.
- Once set, cut the mousse cakes into squares and garnish with fresh blueberries before serving.
