Dessert
Blueberry & Lemon Mini Cakes
5 uVoor 8Nutri-Score D€€€
D
5 u
5 uBlueberry & Lemon Mini Cakes
recept van
Louise Lindberg
@louiselindberg_
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
flourGranen250 g
butter (softened, plus extra for greasing)Zuivel150 g
powdered sugarVoorraadkast90 g
almond flourNoten en zaden30 g
egg (beaten)Zuivel1 stuk
saltKruiden en specerijen2 g- white chocolate (chopped)Voorraadkast150 g
- butter (melted)Zuivel80 g
- egg (at room temperature)Zuivel2 stukken
sugarVoorraadkast120 g- brown sugarVoorraadkast60 g
- flourGranen120 g
- almond flourNoten en zaden40 g
blueberries (fresh or frozen)Groente en fruit120 g
lemon (zest and juice)Groente en fruit1 stuk- white chocolate (chopped)Voorraadkast200 g
heavy cream (hot)Zuivel150 ml- blueberry pureeGroente en fruit100 g
- lemon (juice and zest)Groente en fruit1 stuk
- gelatin sheets (soaked in cold water)Voorraadkast4 g
- blueberries (fresh or frozen)Groente en fruit250 g
- sugarVoorraadkast60 g
- lemon (juice)Groente en fruit1 stuk
- gelatin sheets (soaked in cold water)Voorraadkast2 g
- blueberry pureeGroente en fruit200 g
- lemon (juice and zest)Groente en fruit1 stuk
- sugarVoorraadkast80 g
egg yolksZuivel3 stukken- gelatin sheets (soaked in cold water)Voorraadkast6 g
- heavy cream (whipped)Zuivel300 ml
- sugarVoorraadkast150 g
- glucose syrupVoorraadkast50 g
- condensed milkZuivel100 g
- gelatin sheets (soaked in cold water)Voorraadkast8 g
- white chocolate (chopped)Voorraadkast150 g
purple food coloringOverig3 ml
per portie
Voedingswaarden
902kcal
- Koolhydraten
- 98 g
- Eiwitten
- 10 g
- Vetten
- 53 g
wat je gebruikt
Keukengerei
Mengkom ×3
Garde
Steelpan
Bakplaat
Taartvorm
Keukenmixer
Zeef
Staafmixer
Keukenthermometer- Afkoelrooster
Springvorm
Bakkwast
stap voor stap
Bereiding
- Stap 1
Make the pâte sablée base
- Cream the softened butter with the powdered sugar until pale.
- Mix in the almond flour, salt and beaten egg, then fold in the flour without overworking.
- Roll the dough out and chill it, then cut discs to fit the cake rings.
- Bake the discs until golden and let them cool on a rack.
- Stap 2
Bake the blueberry, lemon and almond blondie
- Melt the white chocolate with the butter and let it cool slightly.
- Whisk the eggs with the sugar and brown sugar until light, then stir in the chocolate mixture.
- Fold in the flour, almond flour, blueberries and lemon zest and juice.
- Spread in a tray and bake, then cool and cut into discs.
- Stap 3
Prepare the blueberry and lemon ganache
- Pour the hot cream over the chopped white chocolate and let it sit, then stir until smooth.
- Blend in the blueberry puree, lemon juice and zest.
- Add the soaked gelatin and mix until fully dissolved.
- Pour into molds and freeze until set.
- Stap 4
Cook the blueberry compote
- Heat the blueberries with the sugar and lemon juice until they break down.
- Stir in the soaked gelatin off the heat.
- Blend smooth, then chill until firm.
- Stap 5
Whip the blueberry and lemon mousse
- Warm the blueberry puree with the lemon juice and zest, sugar and egg yolks, whisking until thickened.
- Add the soaked gelatin and stir until dissolved, then cool to room temperature.
- Fold in the whipped cream in batches.
- Pipe the mousse into molds and freeze; shape the remaining mousse into balls and freeze.
- Stap 6
Make the mirror glaze
- Heat the sugar, glucose syrup and condensed milk with a little water to a simmer.
- Add the soaked gelatin and stir until dissolved.
- Pour over the chopped white chocolate, blend smooth and add the purple food coloring.
- Strain and cool to glazing temperature.
- Stap 7
Assemble and glaze the mini cakes
- Layer the sablée base, blondie, compote, ganache and mousse in the rings and freeze until solid.
- Unmold the frozen cakes and place them on a rack over a tray.
- Pour the mirror glaze over each cake and let it set.
- Decorate with the mousse balls and fresh blueberries.