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Blueberry Mirror Glaze Mousse Cake

A stunning dessert that combines a luscious mousse with a glossy blueberry mirror glaze, perfect for impressing guests without the stress.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 5 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Mousse
  • 2.5 cups whipped cream Folded into the mousse base.
  • 1.5 cups blueberry puree For the glaze and center flavor.
For the Glaze
  • 1 cup sweetened condensed milk Base for the glaze.
  • 1 cup white chocolate Chopped small for quick melting.
  • 1 cup water
  • 1 cup sugar To dissolve with water.
  • 2 tablespoons gelatin Bloomed in cold water for smoothness.

Method
 

Preparation
  1. Day 1 morning: Make the crust or sponge base and let it cool.
  2. Day 1 afternoon: Prepare the mousse, assemble the cake in a springform or silicone mold, and freeze overnight.
  3. Day 2 morning: Cook and strain the blueberry mirror glaze. Chill it to 95°F.
  4. Day 2 afternoon: Unmold the frozen cake and pour the glaze over it.
  5. Allow the glazed cake to set in the fridge for 2 to 3 hours before serving.
Glazing
  1. Heat sugar and water in a saucepan until the sugar dissolves, then remove from heat.
  2. Stir in bloomed gelatin until it melts completely.
  3. Pour the mixture over the chopped white chocolate and sweetened condensed milk. Let sit for a minute, then whisk gently.
  4. Add blueberry puree and stick-blend to achieve a smooth consistency without introducing air.
  5. Strain the glaze through a fine sieve and cool it to 95°F before pouring.

Notes

Can be made ahead: Cake can be stored in the freezer for up to a week. If glaze is cool, rewarm gently for touch-ups. Use hot water to dip knife for clean slices.