Blueberry Shell Dessert

Name: Blueberry Shell Dessert
Yield: 6 g
Ingredients: 110 g Blueberries; 28 g Sugar; 2 g Pectin, unsweetened, dry mix; 8 g Gelatin; 40 ml Water; 50 g Blueberries; 150 g Chocolate, white; 150 g Mascarpone; 150 ml heavy cream 33%; 200 ml heavy cream 33%; vanilla; 150 g Chocolate, white; 150 g Cocoa butter; Purple food coloring

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An elegant pastry featuring a delicate white chocolate and mascarpone mousse, a vibrant berry filling, and a glossy glaze.

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Method

Filling: Simmer the blueberries for 10 minutes, add the sugar mixed with pectin, and boil for another 3–4 minutes. Pour into molds and freeze.

Mousse: Bloom the gelatin. Heat 150 ml of heavy cream, add the chocolate and gelatin, and blend with an immersion blender. Incorporate the mascarpone and 50 g of blueberry puree, blending again. Separately, whip 200 ml of heavy cream to soft peaks and gently fold it in.

Assembly: Fill the molds halfway with the mousse, insert the frozen filling, and top with the remaining mousse. Freeze until solid.

Glaze: Melt the chocolate with the cocoa butter and stir in the food coloring. Dip the frozen pastries into the glaze and thaw in the refrigerator for 2–3 hours before serving.

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Blueberry Shell Dessert

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