Protein blueberry cake mousse with cream and gelatin
Delicate and delicious mousse cakes and desserts are now at the peak of popularity. They are gradually replacing the simple layered biscuit cakes and pastries familiar to us from childhood. Do you want to impress your guests with your culinary skills? Follow the fashion trend and prepare a delicate blueberry cake mousse instead of the usual cream. Why blueberries were chosen from berries? It has an amazing taste, tolerates freezing without losing its qualities and goes well with different types of dough. My mousse cake recipe is very simple. Do not be afraid of the abundance of step by step photos taken. 🙂 I just tried to cover all the steps in as much detail as possible, so that anyone can make this creamy cream mousse for the cake with their own hands.
Ingredients:
- sugar - 4 tbsp. with a slide;
- water - 5 tablespoons;
- proteins from large eggs - 2 pcs.;
- cream from 33% - 200 gr;
- fresh or thawed blueberries - 200 gr;
- gelatin - 10 gr.
How to make blueberry cake mousse
We start preparing the mousse for the cake by whipping the berries with a blender until puree.
Soak gelatin in three tablespoons of water. When it absorbs all the water, melt it in a water bath. Leave the solution warm until required.
For the protein component of the mousse, you need to cook a thick syrup of sugar and 2 tablespoons of water. To do this, combine them in a small saucepan with a thick bottom. We put on medium heat and boil to 121 ° C, if you have a thermometer, or to a test for a hard ball, if you cook without special equipment. Let me remind you how to test. In a glass of cold water, a drop of syrup turns into a hard ball.
Whilst the syrup is boiling, beat the egg whites until stiff peaks form. Verification test: turn the egg whites upside down and make sure they don't even stir.
Then, pour boiling syrup into the proteins. Pour it carefully, in a thin stream, right under the beaters of a running mixer. The protein mass is compacted and becomes shiny, at the end of whipping we similarly introduce a gelatin solution.
Add blueberry puree to the whites in three batches, gently mixing with a spatula each time.
Whip the chilled cream to soft peaks.
In three doses, add the cream to the mousse. Mix with a spatula.
You can also use a mixer. Do not beat, but simply mix the masses until completely combined at the lowest speed. Here is such an airy mousse - a layer for a cake - it turns out in the end.
The addition of whipped proteins makes the cream mousse especially tender and airy. Use it as a layer in cakes or pastries, fill sand baskets or eclairs with it - do not be afraid of sweet experiments.
