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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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

[@dessertophilia]

Sealing Glaze 4 gelatin sheets (hydrated in cold water) 50 g xylitol 50 lemon juice 250 ml water 60 ml agave syrup

[@TheGodOfWarhammer]

As a diabetic, I am SO grateful you dropped this recipe

[@dessertophilia]

This means so much for me! Really happy you like it. 🙏

[@bakindnevnik]

Prelepo izgleda volim kad nema puno šećera a ova vaša bez super Hvala Pozdrav sa našeg kanala iz Švajcarske ❤

[@dessertophilia]

Hvala vam puno! ♥

[@bakindnevnik]

Podrška sa mog kanala. Nivi vaš pratilac pozdrav ❤

[@dessertophilia]

Hvala vam!

[@Bantu-860]

Greetings from 🇿🇦 ! Everything you do is aesthetically pleasing. Well done!!

[@dessertophilia]

Thank you very much! That's so nice of you to say. I'm glad you like my work.

[@simonagouraud9904]

This is art...and science. Wonderful!❤

[@dessertophilia]

You're very kind! Thank you so much!

[@dianaclet1048]

Passion and Refinement!!! ❤

[@dessertophilia]

Thank you!

[@utkbyuca89]

Wow !

[@marianamartini1360]

Hello, thanks for this amazing recipe. Could you please give the mass of gelatin as my sheets seem to be larger than the ones shown in the video. Also, for how many people would this cake be? Thanks!!!

[@dessertophilia]

Hi! I'm so happy you like it! The sheets I use weigh approximately 1,6 grams each. So, you can safely substitute each sheet with 2 g of granular or powder gelatin. The ratio for gelatin mass I use is 1 part gelatin powder to 5 parts water. So, to replace one of my sheets, I'd use 2 g gelatin powder and 10 g/ml water, which results in 12 g gelatin mass. You can easily serve 12 people with this cake.

[@marianamartini1360]

@@dessertophilia Hello again, Thanks for the detailed answer. I have started making the cake today, I normally do entrements over a couple of days. I was wondering if there is any reason you put the gelatin layer on top and the mousse at the bottom as it seems like the gelatin is the most dense element but I might be wrong. Thanks again!

[@dessertophilia]

You're most welcome! I hope you like it as much as I do. Let me know how it turns out for you. I also do entremets over a couple of days. I don't see how anyone could make one in less than at least 2 days, considering the chilling and freezing times. I put the jelly layer on top because I wanted the surface of the cake to consist of concentric circles and the section to look as it does. So, it's just for aesthetic reasons. If you worry about stability, don't. The cake keeps it's structure even after many hours at room temperature (24°C).