Happy 4th of July! Or Memorial Day for that matter!
Anyday that calls for a celebration of the good ol’ Red White & Blue~ this dessert is a Must!!
What better way to celebrate than with a dessert that has truly fitting colors?
The Red White and Blueberry Mousse Bombe is here in all of it’s fabulous glory!
Red velvet cake, white chocolate mousse and blueberry compote turned out to be a really awesome combo!
You know me, I am not a great fan of white chocolate to begin with, so I was pleasantly surprised when I tasted it and it was NOT SWEET AT ALL!
I had to use my new obsession the Mirror Glaze recipe for the icing, even though I covered it with red & white chocolate drizzle~ I really do like the way the glaze tastes!
It’s like a very light ganache, so good!
Made with agar and not gelatin so I don’t have to feel weird and gross eating it either! LOL
Just remember the rule of thumb: Agar= Hot Water and you have to boil it. Gelatin= Cold Water and you do not boil, just melt gently. That’s about it, it’s pretty easy to sub one for the other.
I also have a White Chocolate Mousse recipe that does not have the whole egg or yolk in it so you can opt for that version as well. (it does have a meringue though)
Ok let’s get to this super easy building on recipes and I say that confidently because even I was surprised at how quickly I pulled this off!
- ½ Recipe Red Velvet Cake baked into 2- 6" cake pans
- 1 recipe mirror glaze recipe follows below
- 1 Pint Blueberries (2 cups)
- Water as needed
- Sugar as needed
- For the White Chocolate Mousse:
- Heavy Cream 2 cups (480ml)
- Powdered Agar 4 teaspoons (16g)
- HOT water ½ cup (120ml)
- Egg Yolks 4 large (36g)
- Eggs 2 large (50g)
- Granulated Sugar ¼ cup (50g)
- White Chocolate 8ounces (226g)
- Optional Godiva Liquor 1 Tablespoon (15ml)
- Prepare the Blueberry Filling:
- Cook the blueberries with a bit of water and sugar as needed over a low heat until it is thick and to compote consistency. Approximately 20-30 minutes
- Refrigerate to cools (it will get thicker as it cools)
- Prepare the White Chocolate Mousse
- Melt the chocolate and keep warm
- Whip cream to medium soft peaks and reserve in the refrigerator
- Bloom the agar in the HOT water let stand for 5 minutes, then bring to a boil in a small sauce pan and let boil for 1 minute to activate.
- Prepare the pate bombe with the eggs, sugar and liquor.
- Whip over a double boiler until 170°F
- Add the melted hot agar and then add the chocolate
- Whip all smooth and cool to 80 or 90°F
- Add a little of the whipped cream to lighten, then fold in the rest of the whipped cream
- Assemble the cake as shown in the video and then freeze while you prepare the mirror glaze recipe listed below
Mirror Glaze Recipe
- White Chocolate Couverture 8 ounces (220g)
- Sweetened Condensed Milk ½ cup (140g)
- Granulated Sugar 1 cup (200g)
- Corn Syrup ¾ cup (245g)
- Cold Water 7 tablespoons (100ml)
- HOT Water ½ cup (120ml)
- Powdered Agar 4 teaspoons (16g)
- Bloom agar in the HOT water (120ml), let stand 5 minutes
- Combine the corn syrup, the other measure of COLD water (100ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150°F add the bloomed agar and bring to a boil.
- Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
- Pour the entire hot mixture over the chocolate and whisk smooth
- Pour through a strainer into a clean container and color as you like.
- Pour over cakes & pastries once it has cooled to 80 or 90°F