White Chocolate Blueberry Mousse Cake

A rich but airy cake, refreshing thanks to the fruits and a great impression on the guests!
INGREDIENTS
100g sugar-free white chocolate + 1/2 cup whipped cream
8 g gelatin + 30 ml cold water
1/4 cup sweetener
a pinch of salt
1/4 teaspoon vanilla extract
1 cup very cold whipping cream
4-5 cubes of sugar-free blueberry jam, frozen beforehand
• Sugar-Free Blueberry J...
Bloom 8 grams gelatin (This means almost a tablespoon, but it is best to weigh it) in 30ml or 2 Tablespoons of cold water.
Put 100 grams (3.5 ounces) sugar-free white chocolate and 1/2 cup heavy cream in a microwave-proof bowl.
Melt for 20 seconds, mix and then microwave for another 20 seconds.
Mix well until the chocolate is fully melted.
Put the soaked gelatin in the microwave for 5 seconds, then mix it into the warm chocolate.
Add 1/4 teaspoon of vanilla extract and a pinch of salt.
Add 1/4 cup sweetener of your choice.
I used a mix of monk fruit and stevia.
Whip 1 cup/ 250 ml heavy cream to soft peaks
Add a little whipped cream to the chocolate mixture, then carefully combine the 2 mixtures.
Attention, the whipped cream must have reached room temperature, if it is too cold, the gelatin in the mixture will start to settle.
If this still happens, you can heat the composition in 5 second intervals in the microwave.
Fill good quality molds half way, then add a cube of frozen sugar-free blueberry jam.
Now, we must hurry!
The frozen jam will set the composition very quickly.
Cover the jam with the rest of the mixture and level it well.
Cover with foil and refrigerate for at least 4 hours, ideally overnight.
Carefully remove from the mold. If you encounter difficulties, freeze the cake for half an hour, it will be easier to extract it.
Decorate as you like, I used some beautiful blue pansies.
The taste is just right, sweet, vanilla-flavored, a little tangy...it's really a wonderful cake!
I hope you will try the recipe, enjoy!