Blueberry and meringue cake
– a meringue,
– a blueberry mousse,
– whipped cream.
Material used
– silikomart finger mould
For 5 fingers
Meringue
50g egg whites
50g powdered sugar
50g icing sugar
Whisk the egg whites until stiff, add the caster sugar.
Sift the icing sugar and mix gently. Fill the silikomart finger mould. Place in the oven for 1h15 at 100°C. Turn off the oven and leave to cool in the oven. Turn out carefully as the meringue is fragile.
Blueberry mousse
150g blueberry puree
30g caster sugar
3 sheets of gelatine
200g liquid fresh cream 30% fat minimum
Hydrate the gelatine in cold water. Heat the blueberry purée with the caster sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little. Whip the cold cream with an electric mixer. Add the previous mixture and stir gently with a maryse. Pour into the silikomart finger mould. Add the meringue and place in the freezer overnight.
For the whipped cream
50g of liquid cream 30%MG minimum
10g caster sugar
30g mascarpone
Whip the 30% minimum fat cream with the mascarpone and caster sugar with an electric mixer. Poach the whipped cream over the blueberry mousse.
Decorate with blueberries and mint leaves.
