Mini Blueberry and Lime Mousse Cake

Desserts
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Ingredients for 10 portions
  • For the lime mousse
  • 500 g QimiQ Whip Pastry Cream, chilled
  • 150 ml Whipping cream 36 % fat
  • 350 g Mascarpone
  • 140 g Sugar
  • 80 ml Lime juice
  • 1 Lime(s), finely grated zest
  • For the jelly
  • 300 g Blueberries, pureed
  • 2 Sheet(s) of gelatine, 2.7 g each
  • To decorate
  • Blueberries
Method
1.

For the lime mousse: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

2.

Add the remaining ingredients and continue to whip until the required volume has been achieved.

3.
For the jelly: soak the gelatine in cold water, dissolve and mix with the blueberry puree.
4.
Pipe one part of the lime mousse into the moulds, top with the blueberry jelly and chill.
5.

Repeat the process, finishing with the lime mousse. Allow to chill for approx. 4 hours.

6.

Remove from the moulds and serve decorated with the fresh blueberries.