Description
Mini Blueberry Mousse Cakes with Mirror Glaze are an elegant blend of luscious blueberry mousse and a glossy, reflective glaze. These charming mini desserts not only dazzle the eye but also deliver a delightful burst of flavor in every bite. Perfect for special occasions or a sweet treat at home, their vibrant colors and airy texture make them a stunning addition to any dessert table.
Ingredients
Scale
- 1 cup fresh blueberries
- 1/3 cup granulated sugar (adjust to taste)
- 1 cup heavy whipping cream
- 1 1/2 tsp gelatin powder
- 2 tbsp water (for blooming gelatin)
- 1 cup sugar (for mirror glaze)
- 1/2 cup water (for mirror glaze)
- 1 tbsp gelatin powder (for mirror glaze)
- Optional: Cake base (sponge cake or graham crackers)
Instructions
- Bloom the gelatin in cold water according to package instructions.
- Cook blueberries and sugar in a saucepan over medium heat until soft, then blend into a smooth puree.
- Whip the heavy cream until soft peaks form.
- Gently fold the cooled blueberry puree and dissolved gelatin into the whipped cream.
- If using a cake base, cut it into small rounds or squares. Spoon or pipe the mousse mixture into molds over the cake base.
- Refrigerate for at least four hours or overnight. Prepare mirror glaze just before serving and pour over chilled cakes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 180
- Sugar: 15g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg