Sugar-Free Blueberry Mousse Cake - Entremet Torte Recipe

My sugar-free blueberry mousse cake is a delicious and stunning entremet with visible layers. This one-of-a-kind, luxurious dessert cannot be made in a single day. You have to plan it ahead of time.

To prevent the cake's sides from drying out, I seal it with a thin, neutral glaze. However, this glaze doesn't have a smooth finish on the textured jelly top. For a smooth finish, increase the quantity of gelatin and agave syrup.

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Silicone Mold (similar to mine, same brand): https://amzn.to/3ZAZ1tw

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Ingredients

500 g blueberry puree (obtained from 1 kg of fresh or frozen blueberries)

Blueberry Jelly

150 g blueberry puree
3 gelatin sheets + cold water
20 ml agave syrup

Blueberry Cremeux

200 g blueberry puree
4 egg yolks
50 g xylitol
3 gelatin sheets + cold water
60 g butter (cold)

Blueberry Mousse

150 g blueberry puree
250 ml whipping cream (cold)
5 ml lemon juice
35 g xylitol
4 gelatin sheets + cold water

Lemon Financier

zest from 1 lemon
70 g xylitol
25 ml lemon juice
10 g honey
4 egg whites
80 g almond meal
50 g all-purpose flour
1 g baking powder
a pinch of salt
5 ml grapeseed oil
80 g butter (melted, slightly warm)

Sealing Glaze - See pinned comment.

Directions

1. To make the jelly, mix the blueberry puree with the agave syrup, heat it gently to melt the syrup and then add the gelatin. Pour into a 16 cm silicone mold and freeze for at least 2 hours.

2. To make the cremeux, mix the yolks with the xylitol and then add the puree. Cook to 85°C (185°F). Let it sit for a few minutes, stirring from time to time and add 3 hydrated gelatin sheets. Pour the hot mixture over the butter and mix to incorporate. Transfer the frozen jelly into an 18 cm silicone mold and pour the cremeux over it. Freeze for at least 4 hours.

3. Remove the frozen discs from the mold and place them in the center of a 20 cm silicone mold. Return this to the freezer. Clean the 18 cm mold.

4. To make the financier, zest the lemon over the xylitol and mix well. Then add the juice and mix. Then add the honey and mix. Now add the cold egg whites and mix very vigorously until they froth up. Sift in the dry ingredients and incorporate them with a whisk. Slowly pour in the oil and the butter. Pour the batter into the cleaned 18 cm silicone mold and bake the lemon financier at 170°C (338°F) for 40 minutes.

5. Allow the financier to cool down in the mold for an hour. Then invert it on a platter, let it cool down completely to room temperature, and freeze it for 2 hours.

6. To make the sugar-free blueberry mousse, hydrate 4 gelatin sheets and whip the whipping cream for a minute and a half, thus leaving it very fluid. Heat the blueberry puree in the microwave until it's quite hot and pour it over the xylitol that you previously mixed with the lemon juice. Stir well until the xylitol dissolves. Then add the bloomed gelatin and stir.

7. Pour 1/3 of the soft whipped cream into the slightly warm puree and stir until homogenous. Add this resulted mixture to the remaining whipped cream and fold until homogenous. Pour the mousse over the frozen discs and shake the platter to level the mousse.

8. Carefully place the frozen financier into the center of the mousse. Press and turn it at the same time, until its base is at the same level as the mousse. Remove the excess mousse, wipe the sides of the mold, and freeze the sugar-free blueberry mousse cake for 8 hours.

9. To make the sealing glaze, combine the xylitol with the lemon juice, water, and agave syrup in a pot and bring this mixture to a boil. Let it cool to 60°C (140°F) and add 4 hydrated gelatin sheets. Cover the glaze on the surface and let it cool down to room temperature.

10. Remove the frozen entremet from the silicone mold and place it on an inverted bowl that sits on a large plate. Pour the glaze from the center of the cake towards the edges and insist on the edges as needed. Let the cake sit like this for 10 minutes.

11. Remove the almost-set glaze drippings from the bottom of the cake and transfer the entremet to your serving platter. Give it 4 to 6 hours to defrost in the fridge. The glaze will clear as the cake defrosts.

12. Build a hill of fresh blueberries on top of the entremet before you serve it. Slice it and serve it well-chilled. Enjoy the sugar-free blueberry mousse cake with a glass of champagne or a light lemonade with sparkling water.

#sugarfreeblueberrymoussecake #blueberrymousse #entremets

Music by SYBS.

00:00 Introduction
00:16 Blueberry Puree
01:36 Sugar-Free Blueberry Jelly
03:15 Blueberry Cremeux
05:47 Sugar-Free Lemon Financier
08:00 Sugar-Free Blueberry Mousse
10:25 Thin Neutral Glaze
11:11 How To Glaze The Entremet
13:05 Decorate & Serve