Imagine a dessert that combines the delicate sophistication of French pastry with the vibrant burst of fresh blueberries - a culinary masterpiece that promises to transport your taste buds to a Parisian patisserie. This Blueberry Mousse Cake (Delice des Bleuets) is not just a dessert; it's a luxurious experience that blends creamy mousse, tender sponge cake, and the natural sweetness of sun-ripened blueberries into a show-stopping treat that will make you the star of any gathering.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 ½ cups fresh blueberries
- 1 cup granulated sugar
- 1 cup heavy cream
- 4 large eggs
- 2 tbsp lemon juice
- 1 tbsp gelatin
- 1 cup water
- 1 cup all-purpose flour
- 1 tsp baking powder
Instructions
- Prepare the blueberry puree by combining fresh blueberries, 1/2 cup sugar, and lemon juice in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally until berries break down and release their juices.
- Strain the blueberry mixture through a fine-mesh sieve, pressing to extract maximum liquid. Cool the puree completely to room temperature.
- Dissolve gelatin in 1/4 cup cold water, letting it bloom for 5 minutes. Gently warm the gelatin mixture until completely dissolved, then mix into the cooled blueberry puree.
- Separate egg whites from yolks. Whisk egg yolks with remaining 1/2 cup sugar until pale and creamy. In a separate bowl, beat egg whites until stiff peaks form.
- Sift flour and baking powder together. Gently fold flour mixture into egg yolk mixture, alternating with whipped egg whites to create a light sponge cake batter.
- Grease a 9-inch springform pan and line with parchment paper. Pour cake batter into pan and bake at 350°F (175°C) for 25-30 minutes until a toothpick comes out clean.
- Whip heavy cream until stiff peaks form. Fold whipped cream into blueberry-gelatin mixture carefully to maintain volume and create a light mousse.
- Once cake has cooled completely, spread blueberry mousse evenly over the cake. Refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with fresh blueberries and optionally dust with powdered sugar. Slice and serve chilled.
Tips
- Use fresh, ripe blueberries for the most intense flavor and vibrant color.
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- When folding whipped cream into the blueberry mixture, use a gentle, figure-eight motion to maintain the airy consistency.
- Allow the cake to cool completely before adding the mousse to prevent melting.
- For a picture-perfect presentation, use a sharp knife dipped in hot water when slicing to get clean, precise cuts.
- Make the cake a day ahead to allow flavors to meld and the mousse to set perfectly.
- Store in the refrigerator and consume within 2-3 days for optimal freshness and taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 110mg
