These impressive little cakes feature a fluffy blueberry mascarpone mousse surrounding a half-dome of intense blueberry gelée, with a layer of soft almond sponge cake and a gorgeously shiny mirror glaze to top it all off.
These little cakes might be small, but they are immensely impressive, mainly due to the perfectly shiny layer of vibrant purple mirror glaze that enrobes them. It’s a pretty time-consuming process, but split over a few days it is more than manageable.
I’ve had a set of silicone half-sphere molds for over 3 years now, having picked them up at E.Dehillerin in Paris. I used the mini size for truffles once, but otherwise they’ve just been sitting in the cabinet, waiting to be used. (I also picked up a set of cool but completely impractical triangle cake pans which I haven’t found a use for yet either.)
So when I found myself facing two tubs full of freshly-picked blueberries, making a fancy blueberry dessert worthy of a Parisian pastry shop seemed like just the ticket.
In my experience (and by experience I mean eating fancy desserts in every city I visit) I’ve learned that the fancier the dessert, the more layers it is likely to have. If you want to pretend to be a pro pastry chef, you need at least 4 different concoctions making up a single dessert. Yes, it takes some time to make and assemble all these different components (these cakes pretty much devoured an entire weekend before I devoured them) but the final result, as I think you’ll agree, is well worth it.
In technical terms, this is called an entremet cake, or a multi-layered mousse-based cake with various complementary flavors and textures. The recipe itself is quite similar to the Sakura Matcha Mousse cake I made this spring, with an airy mascarpone mousse and a tender sponge cake as the base.
Here I went with a subtle almond-scented cake, with a blueberry mousse and then a center of intense blueberry gelée (aka fancy jello) to really max out the blueberry flavor. But where it really gets fancy is the glaze – a luscious mirror glaze that gets its name from the gorgeous mirror-like sheen.
Now, my cakes certainly are not perfect by any means. This whole mirror glaze thing is definitely a technique that one needs to master, although it’s still pretty darn cool even when it’s less than perfect.
I’ve made lots of notes for myself about how I can improve things next time (like adding some sort of decorative edging to the base, like coconut or sprinkles, to hide the mess down there). I’m also not too keen on the transition from the mousse to the cake not being perfectly smooth, and feel it might work better to have the cake layer smaller and down inside the mousse rather than sitting on top of it.
And my attempt at a swirled glaze effect? My two tone purples weren’t different enough and so you can’t really tell there are two colors at all. Note to self: next time, make the colors more distinct.
If the shiny exterior is impressive, then the cross-section is even cooler!
I played with both half-domes and coins of gelée: the later being easier to make if you don’t happen to have a mini semi-sphere mold. Simply pour your liquid gelée into a baking pan (lined with parchment with a handle overhang for easy removal) or, even better, a silicone cake pan (silicone is gelatin’s best friend). Let set, then cut out circles of the gelée with a cookie cutter. Otherwise, it’s the same process as the half-domes and looks equally cool when bisected.
For these cakes I used sheet gelatin, which I’ve recently discovered and feel is vastly better than the powdered stuff. You’ll need quite a bit of it, 10 1/2 sheets in total for this recipe, as every component but the cake uses gelatin for stability. And the mirror glaze only works because of gelatin. I’ve included notes in the recipe below if you’d like to use powdered gelatin instead (as a general rule, 1 sheet equals one teaspoon of powdered).
The cakes use these small half-dome molds which are about 1 3/4″ in diameter (and the gelée is molded with the mini size). You could also use a larger semi-sphere mold for your cakes (and I admit, these are definitely less than a single serving worth). If you use a different size, just choose an appropriate sized circle cutter so your rounds of cake match the diameter of the molds exactly and you should be good to go.
If you prefer to make a single large cake instead, follow the process used for my Sakura Matcha Mousse cake made in a 6″ cake ring (but a 6″ silicone cake mold or springform pan would work too). The quantities here should be just right for one 6-inch cake.
After freezing overnight, the cakes will pop out of the molds cleanly and easily. Aren’t they precious?
This freezing step is critical – don’t skip it! The cakes need to be completely frozen solid in order to come out of the molds cleanly and offer a solid base for the glaze. I recommend working in batches, glazing half your cakes while the other half chills out in the freezer.
Let’s talk about this mirror glaze (which, you can see in the photo above why it’s called that – you can easily see yours truly reflected in the glaze). It’s something I’ve been wanting to try it ever since I saw Phillip’s mirror glazed cake (in fact, I almost considered bribing him to come over and help me). It is a little bit tricky at first, although I wouldn’t necessarily call it hard, so don’t be daunted by the lengthy instructions. Just read it thoroughly, get your setup right, and you should have no issues whatsoever.
With a mirror glaze the key is the proper temperature. You want it to be around 90 degrees F when you pour it. Any warmer and it won’t make a nice thick layer, any cooler and it won’t flow smoothly enough to fully coat the cake. Mine took around 45 minutes to fully cool. (According to Phillip you can also make the glaze ahead of time, then rewarm it very gently until it reaches the desired 90 degrees).
Arrange your frozen cakes on a lined-sheet pan (trust me, it’ll make cleanup so much easier). Use some small jars or other washable bits to raise the cakes up off the pan. Ideally these bits will be smaller in diameter than the cakes themselves, so the glaze can drip off the edges freely. I used some small 2oz canning jars I had, and then some various small cookie cutters for the second batch.
I also cut out rounds of cardboard from an old bakery box exactly the size of the base of the cakes. This gave the cakes a nice stable base and made them easier to move around. After glazing, ideally I would have had some small cake boards to serve as their final resting place (I just used squares of parchment).
I attempted to create a swirl effect with light and dark purples, but the colors weren’t distinct enough so the swirl sort of gets lost. The purple color is still darn pretty though (and I really think that darker, richer colored mirror glazes are much more striking than pastel ones).
I topped my cakes with a swash of white chocolate (use a small offset spatula to spread some white chocolate or white candy coating on parchment paper, let set then peel off) and a fresh blueberry dusted with iridescent powder.
I think it makes for an artful presentation without too much fuss.
Ok, maybe just a little fuss. :)
In terms of timing, give yourself 3 solid days for this whole process, which makes it much more manageable than tackling it all in one go. Make the blueberry puree and gelée on day 1, the cake and the mousse on day 2, freeze overnight and then glaze them on day 3.
The glazed cakes keep surprisingly well, so you can easily make them a day or two before you plan to serve. Keep them refrigerated if you do make them ahead of time, although I recommend letting them come back to room temperature prior to serving (the mousse’s cloud-like texture really shines when it’s not too cold).
Mini Blueberry Mousse Cakes with Mirror Glaze
This recipe will make 15 mini 2-inch spheres or equivalent larger cakes, or one larger 6 or 8-inch cake (use a cake pan lined with a piece of acetate or a silicone cake mold to assemble).
For Blueberry Gelée:
- 1 1/2 cups (8 ounces) blueberries
- 1/4 cup granulated sugar, divided
- 3 teaspoons lemon juice, divided
- 1 1/2 sheets leaf gelatin*
- 2 tablespoons water, plus more for blooming gelatin
- 2 large eggs, separated, at room temperature
- 1/4 cup granulated sugar, divided
- 1 tablespoon milk
- 1/4 teaspoon almond extract
- 1/4 cup plus 2 tablespoons (40 grams) cake flour
- 2 tablespoons (15 grams) almond flour
- 1/4 teaspoon fine sea salt
- 3 sheets leaf gelatin
- 1/2 cup blueberry purée
- 1/2 cup mascarpone cheese, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- pinch fine sea salt
For Mirror Glaze:
- 6 sheets leaf gelatin
- 1 cup sugar
- 2/3 cup corn syrup or glucose syrup
- 1/2 cup water
- 1/2 cup sweetened condensed milk
- 7 ounces good quality white chocolate, finely chopped
To make the blueberry purée and gelée:
- Combine blueberries, 2 tablespoons sugar, and 1 1/2 teaspoons lemon juice in a small saucepan. Bring to a simmer over medium heat, smashing berries slightly as you stir, until blueberries are softened and bursting.
- Transfer to a blender or food processor (take caution when blending hot liquids) and purée until completely smooth. You should have 1 cup of blueberry purée.
- Measure out 1/2 cup of purée and place back into saucepan. Put the remainder in a jar or airtight container and refrigerate it for later (you will need it for the blueberry mousse).
- Cut gelatin sheets into 1-inch strips and submerge in cool water for at least 5 minutes to soften. If using powdered gelatin, sprinkle 1 1/2 teaspoons over 2 tablespoons of cool water.
- Add remaining 2 tablespoons sugar and 1 1/2 teaspoons lemon juice, along with 2 tablespoons water to saucepan with purée. Heat until it just barely begins to bubble.
- Wring out softened gelatin with your hands, squeezing out as much water as you can (for powdered gelatin, just add it straight to the pan, liquid and all). Add to saucepan with warm blueberry mixture and whisk until completely dissolved.
- Pour blueberry mixture into 1-inch silicone sphere molds. Alternatively, you can use a parchment-lined cake or baking pan (about 8 inches in size). Line with parchment, leaving handles overhanging the sides to allow for easy removal of the set gelatin. You’ll cut ‘coins’ of gelée out of this larger piece, instead of using small half-spheres in your cakes.
- Refrigerate overnight until completely set, then gently remove from molds (it might help to freeze for 20 or 30 minutes to make the spheres easier to remove).
To make the sponge cake:
- Preheat oven to 350 degrees F. Line a quarter sheet pan (approximately 13-by-9-inches in size) with aluminum foil or a silicone baking mat; grease or butter foil (parchment works as well, though I found it wrinkled the cake a bit).
- Place egg yolks in a bowl; vigorously whisk with 3 tablespoons of sugar until lightened in color. Whisk in milk and almond extract.
- Sift in the cake flour and almond flour; add salt and fold until just incorporated.
- In a clean bowl, whip egg whites until frothy. Add remaining 1 tablespoon sugar and beat until whites hold medium peaks. Fold 1/3 of whites into batter mixture to lighten, then scrape the batter mixture into the bowl with the whites, folding until just incorporated and no pure white streaks remain.
- Pour batter into prepared sheet pan, spread into a thin, even layer. Bake for 9 to 11 minutes or until cake is spongy to the touch and just barely starting to darken around the edges. Let cool completely.
For the blueberry mousse:
- Cut gelatin into 1-inch strips and submerge in cool water to soften.
- Meanwhile, rewarm reserved 1/2 cup blueberry purée in a saucepan over medium heat until it is once again smooth (whisk it vigorously to break up any remaining chunks left after refrigeration). Wring out water from softened gelatin and add to warm blueberry purée; whisk until smooth. Set aside and let cool to lukewarm.
- In a bowl, whisk room temperature mascarpone with sugar, salt and extracts until smooth and paste-like. Add lukewarm blueberry mixture and whisk until smooth.
- In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks. Add 1/3 of cream to the blueberry mixture and fold to lighten, then add the entire blueberry mixture to the bowl with the cream and fold until fully incorporated.
- To assemble your cakes, spoon or pipe the mousse into silicone molds, not quite all the way full. Gently press a gelée sphere, curved side down, into the top of each mousse-filled mold. Scrape with an offset spatula to make the top perfectly level with the top of the mold. Finally, cut out rounds of sponge cake exactly the same size as the base of the molds and press onto the top of the mousse. Freeze at least 3 hours or overnight until completely firm.
- Before you make the glaze, remove cakes from molds and place on a frozen cookie sheet lined with parchment paper. Return to freezer until just before glazing.
For Mirror Glaze:
- Cut gelatin into 1-inch strips and submerge in cool water for at least 5 minutes to soften. Place white chocolate in a heat-proof bowl and set aside.
- Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is completely dissolved and mixture is clear.
- Remove from heat, then add gelatin (squeeze out as much water as possible first) and whisk until dissolved. Whisk in sweetened condensed milk. Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until chocolate is completely melted and mixture is smooth (you can also use an immersion blender if you have one to expedite this process, just try not to mix air bubbles into the glaze if possible).
- Let glaze cool, stirring occasionally, until glaze reaches approximately 95 degrees F on an instant-read thermometer. The glaze needs to be the correct temperature or it will not form a thick enough layer on the outside of the cakes.
- When the glaze reaches 95-96 degrees, add powder or gel food coloring as desired. Darker colors tend to look particularly striking with this glaze technique. You can also divide your glaze up into multiple colors and then swirl them if you’d like.
- Remove cakes from freezer and place on a parchment lined cookie sheet, elevated off the sheet using small jars or cookie cutters (ideally something smaller in diameter than the cake itself so the glaze can drip off). You may also want to cut out small rounds of cardboard (I used an old bakery box) to place under each cake to make them easier to transfer. If you have more than 6 or 8 individual cakes, I recommend working in two batches. You can always rewarm the glaze if it gets too cool (do so gently over a double boiler or in very short intervals in the microwave).
- Pour glaze generously over cakes, taking care to ensure there are no bare spots left. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops. Carefully transfer cakes using a small offset spatula to cardboard cake rounds or small pieces of parchment paper for easy movement. Any leftover glaze can be scraped up and refrigerated in an airtight container for later use.
- Glazed cakes will keep in the refrigerator for up to 5 days. Let come to room temperature before serving.
* To substitute powdered gelatin, use 1 teaspoon of powdered gelatin per 1 sheet of leaf gelatin called for in this recipe. Instead of softening the gelatin in cold water and then wringing it out, you’ll need to sprinkle the gelatin over a few tablespoons of cool water to allow it to soften, then add the whole mixture to the hot liquid to dissolve.
Mirror glaze adapted from Southern Fatty.All images and text © Lindsay Landis / Love & Olive Oil
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Let us know what you think!
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Thanks for your detailed recipe.
May I ask you the actual gram per cup is how much??
In the Gelee recipe, you give a specific amount of water in which to bloom the gelatin. However, in the Mousse recipe, you only use leaf gelatin submerged and squeezed out, but no amount of water to bloom powdered gelatin in. Does the amount of water that would be needed to bloom powdered gelatin affect the Mousse recipe? There is no water listed in that recipe for blooming the gelatin.
The recipe was written for leaf gelatin which is why I haven’t specifically written instructions for powdered. But you should be able to use the same general proportions of water to powdered gelatin as the gelee for the mousse.
Thank you for sharing this recipe.. I made it for my partner’s birthday.. the cakes came out superb in taste and the mirror glaze was stunning.. the intense blueberry layers of flavour and the pop of the gelee was brilliant.
I found handling the glaze was a bit tough and definitely more practice is needed.. you were so right about the bottom of the cake.. I hid the bottom with some sprinkles… but overall loved making this cake … the cake is as tasty as it stunning!
recept na Mini borůvkové mousse dorty se zrcadlovou polevou je úžasný. Akorát nechápu ty šálky (1/4, 1/2… šálku). Jak je ten šálek veliký – kolik má litrů? Jsou přeci různé velikosti šálku.
Velice děkuji za odpověď
With sheet gelatin having different bloom strengths, and powdered gelatin nestling in-between a couple of the sheet strengths, did you use Gold (200) or Platinum (230) sheets? I see you linked to Gold; is it safe to assume that’s what you used? Thank you.
Yes, the one I linked to is the exact product I used!
can i use a different cheese instead of mascarpone?
how much water should i put for powder gelatine?
Cream cheese would be the closest substitute. For powdered gelatin, I usually use about 1 tablespoon water per 1 teaspoon gelatin.
Can this be made with frozen blueberries instead of fresh?
Is there a video on this I could I watch? Thanks!
These look lovely! I plan to make them for our Thanksgiving dessert next week. However, I have vegetarian guests. I know the mirror glaze must use gelatin (which they could peel off). Do you have any guidance on how to substitute agar agar for the gelatin in the mouse and gelle?
Yikes! I just saw that someone else asked the same question.
Unfortunately I have not tested these with a vegetarian gelatin substitute. Since it’s needed in 3 of the 4 components of this recipe (mousse, gelee, and glaze), I might suggest finding a different recipe to serve to your guests for Thanksgiving.
Can I make the cake gluten free? What would you suggest to substitute for the cake flour? I’m so excited to try this! It is absolutely stunning!!
About how many will i get if I makethem with the bigger sized molds?
Hi! These look amazing and I’m super excited to make them. I was wondering if it’s possible to use agar agar as I have some guests who are vegetarian. Thanks!!
I have not tested this with agar; while it might work for the mousse, I really don’t know how it’d behave in the mirror glaze. If you try it definitely let me know how it turns out (maybe do a test batch beforehand just in case!)
How long can you leave these frozen and then glaze the day of serving? Looking at making for dessert for a bridal shower but want to do in advance. Thanks!
They’ll easily keep for a week or two (freezer burn is your main enemy at this point).
They can also be frozen after glazing, you just have to be sure you’re able to store them in a way that they’re not touching each other.
Could this be made a week in advance and stored in the freezer until the day of service, then do the mirror glaze and serve??
It can definitely hold in the freezer ahead of time! The mirror glaze itself actually freezes quite well too, though you’d need to figure out a way to store them so they weren’t touching.
Hello these look amazing! I’m developing a product as part of my degree and was wondering whether the micro glaze before use is clear? I wondered if using a clear one with wild flower pieces in might work? With the colour of the flavour of the mousse being the colour which is seen?
The mirror glaze is not clear, more of an off-white like the white chocolate.
I’ve seen photos of mousse cakes for a while now and I’m so happy I decided to give it a try! I made it with strawberry instead of blueberry, but it turned out great! The mirror glaze seemed daunting as they always talk about it in baking shows, but I thought it went really well! All in all, they’re very tasty and I can’t wait to experiment with even more integrated desserts in the future. Thank you for the easy to follow recipe!
Thanks for this amazing receipt! I’ve done for Christmas Eve and was an absolute success. Everyone loves it. From gorgeous looking to elegant taste. You’re an inspiration! Merry Christmas from Madrid, Spain!
For substituting the gelatin strips for gelatin powder is the proportion for the blueberry gelée, 1 1/2 teaspoon over 2 tablespoons of cool water, the same for the Blueberry Mousse and Mirror glaze?
You just need enough water to bloom the gelatin. A few tablespoons is usually plenty!
Me again 😁 did a test batch and the mousses came out a bit cheesey and stodgy ? Is it maybe not enough pumpkin or like over or under whipping the cream ? I did 8 oz of pumpkin and found the flavour was a bit lacking so thought if I upped it to 12oz of pumpkin to the other ingredients (as their normal quantity’s ) it would increase the flavour? Or would it be to watery ? And would I need to increase the gelatine amount for the gelee
was wondering if this could be adapted to pumpkin ? i have a work bake off next week and would love to make these for it but with a Halloween theme ? so would you know if pumpkin would work too or if it would be to watery or not have enough flavour ?
I definitely think you could use pumpkin puree in place of the blueberry puree in the mousse part. Not sure how well the gelee layer would work though, the texture might be kind of strange. Maybe test out a small batch ahead of time beforehand?
Hello! I’m adapting this recipe (very loosely), and would like to use the mousse recipe, except instead of blueberry flavor I want Idiazabal cheese (cheddar-like consistency). Could I sub in Idiazabal for the blueberry gelee and a quarter cup of the mascarpone cheese? Maybe increase the gelatin a bit? I know you can’t guarantee anything but what would you reccomend?
Sorry I can’t really make any suggestions here! Maybe try out a half or quarter batch first to make sure everything sets up properly before going full scale.
This looks AMAZING! I can’t wait to try it. :)
Is it possible to make the mousse ahead of time? As in, make the gelée and mousse at the same time and assemble them together the next day?
The mousse can be made and frozen in the molds ahead of time, but it needs to be molded while it is still fresh and the gelatin is not yet set. But once you freeze the molded cakes you can leave them there a few days or even weeks if necessary.
I have a question about the almond flour. Is it absolutely necessary for the structure of the cake? Will omitting it cause the cake to lose it’s hold? I’m asking because I don’t use almond flour at all and so it’s not in my stocks. I appreciate your help!
You can certainly leave out the almond flour (replace with an equal amount of cake flour by weight). I like that the almond flour gives the cake a bit more non-uniform texture, not as spongy, but you can definitely make a great cake without it :)
Do I definitely need to use almond extract or can i just add in more vanilla or sugar instead? I cant find it anywhere now.
I love the flavor the almond extract adds but you can certainly make this recipe without it!
Just wondering how you found the sponge after freezing it? Does it dry up and lose its lightness? Would you consider attaching the sponge base just before the glazing to keep it fresh and moist?
Cakes freeze surprisingly well, I don’t find issues with dryness at all. :) It does need to ‘stick’ to the filling before it is glazed, so you really can’t add it on after the filling is frozen solid.
Hello! I am looking to make a dessert like this first time.
1 Question….Do you think it would be alright to make these ahead of time, left in the freezer (about 3 days), and then just glaze the day I plan to serve?
You can definitely store the unglazed cakes in the freezer for a few weeks, then glaze the day of. :)
Amazing recipe! :) Iam going to try this for my little girl’s birthday at home. Few questions:
1. Can i half this recipe?
2. If i’m using powdered gelatin, how much water should i use for 1 tsp of powder?
Thank you for sharing your talent with us :)
You can definitely make half this recipe. :)
For powdered gelatin, bloom 1 teaspoon powder in 1 tablespoon water for 5 minutes. Microwave for about 5 seconds to ‘melt’ it a bit before adding it into the mousse/etc.
How much gelatin powder do you use for moose and what’s the ratio with the water?
I’m in the midst of making these day 2 :) but it doesn’t seem that I have enough mousse? I only filled 8 molds I’m sure they are the right size. When you say 2 inches is that across or around?
I know I’m not a professional.
Also I’m having trouble getting my gelee out I moved them to the freezer, now waiting. Was I supposed to spray the molds with Pam or something?
The size listed is the diameter of the mold; mine were fairly small, about 1 3/4 inches in diameter. A bigger mold will work just fine, you’ll just get fewer cakes (also make sure you cut out rounds of cake that match the size of your molds).
As for getting the gelee out of the molds, freezing should help. It’s possible yours didn’t set up quite as firmly, in which case they may be a bit tricky to get out of the silicone. But freezing should definitely help!
Thanks for sharing a mini blueberry recipe with us. I have tried this and it turns out to be one of the best cakes I have ever baked.
This recipe looks amazing! Do you think it would work with strawberries instead of blueberries? If so, would I just directly swap the two (by weight)?
In theory it should, though strawberry flavor isn’t as intense as blueberry. I do have a strawberry mousse cake recipe you might like instead: https://www.loveandoliveoil.com/2021/06/chocolate-covered-strawberry-mousse-cakes.html
Hi, I love the recipe! But I got a question on the mousse recipe. After whipping 3/4cup of whipping cream, it’s saying to add 1/3 of the whipped cream to the puree. Mix it and then add it to the bowl with the cream. Does it mean by the bowl with the whipped cream? Or the bowl with the cheese cream(because then that would mean that the rest of 2/3 of whipped cream is not needed)?
The blueberry should be mixed with the mascarpone first, then you add 1/3 of the cream. I found it easier to add this back to the bowl with the rest of the cream, but you can certainly add the rest of the cream to this bowl too, whichever works. It just needs to be folded all together regardless of which bowl you use. :)
how long do they stay at room temp
Tried this recipe for my office ‘Great British Bake Off’ competition.
Was easier than I anticipated and only took an hour 30mins to make all components.
Decorated with spun sugar corkscrews and crystallised blueberry on top of mirror glaze.
The recipe doesn’t say when to add the vanilla and almond abstract to the mousse, and as i always follow step by step instructions to the T, i’ve left them both out! I am a bit disapointed as the mousse is quite flavourless but there we go, theyre frozen now – anyone else who is making this, make sure to make a note in the mousse instructions to add the vanilla and almond.
They could be added to the whipped cream of mixed in with the mascarpone. However, if you found the flavor lacking it’s likely the blueberries: ripe, peak season berries will give you the best flavor here for sure!
This looks amazing. But can I replace the mascarpone cheese with something else? Thank you.
Cream cheese would be the closest substitute, which should work, but I have not tried it personally so I cannot attest to its success in terms of flavor/texture.
How did you get the purple in the glaze? Did you use food coloring or blueberry purée?
The mousse is colored naturally, the glaze uses gel food coloring (I use Americolor brand), although powdered will work too!
Does the mirror glaze actually taste good? I’ve wanted to try it but I’ve heard that they might not taste that good.
Would I eat it by the spoonful? Probably not, but it doesn’t taste bad. It’s basically white chocolate, sweetened condensed milk and corn syrup. So it tastes like a very sweet white chocolate glaze. I know many people don’t like white chocolate and maybe that’s where their animosity is coming from?
But a recipe like this 99% of the flavor is from the stuff inside anyway. ;)
Hey! Love this recipe! I was wondering what food dyes you used to get that beautiful, metallic looking purples and where you go them. I’m making them for the in laws next weekend and I’d love to dazzle them with these.
I’m trying your recipe now and two of the ingredients for the mousse are vanilla and almond extract, but the instructions don’t say when to add them. I’m guessing I fold them into the cream after I’ve whipped it?
I’ve never done a mirror glaze before and I’ve only ever seen light or dark corn syrup. I’m assuming I should use light?
I’d also like to know whether frozen blueberries will work in case I can’t find any fresh. Use frozen or thawed?
Yes, light corn syrup or glucose syrup! Dark would definitely affect the color of the glaze.
And I haven’t tried it personally but frozen blueberries should work fine here! Let them thaw and drain well for the mousse part at least, as you don’t want that too watery. :)
Is it a possibility to use frozen berries in this recipe? If so would you let defrost and use as normal?
I haven’t tried it personally but frozen blueberries should work fine here! Let them thaw and drain well for the mousse part at least, as you don’t want that too watery. :)
Thank you so much for posting this step by step recipe – it was great to see what you did and what you learned, as well as alternatives for people who don’t have all the equipment! This is how all recipes should be! Will be giving this a try shortly and will give you a shout out!
I was wondering the shelf life of these in a fridge if I wanted to make them for an work party for a Tuesday do you think it would be okay for me to make it on Sunday?
They keep pretty well as long as nothing touches them (the glaze is very sticky). If you have a big tupperware container or something with a lid they can fit in (again, without touching the glaze) that’d be ideal so they don’t absorb any fridge odors.
These look so awesome and even better so delicious.
What a great job. Don’t put down what you do, we all start somewhere and nothing is ever perfect. Are these a dessert? One on a plate? or like petite-fours? If you would like to go to this website, https://www.bavette.es/ It is in Spanish but can be translated. His videos are very informative to just watch. They also are in Spanish but get the point across (may have English sub-titles). I hope this helps, though I don’t think you need much help. You have inspired me to try.
I could not get the blueberry mixture and the mascarpone to blend together. What did I do wrong? The mascarpone was at room temp. How warm should the blueberry mixture be (how warm is likewarm?).
Ideally the two would be about the same temperature. It will still look a bit separated, that’s just the nature of mixing two very different things together. But once you fold in the whipped cream it should be mousse-like and lovely!
Hello! I came across this post while looking for an entremet recipe to make for a party I’m hosting. One of my guests has celiac disease—would the cake work using only almond flour instead of a mix with cake flour? I have never dabbled in gluten-free baking ?
I would maybe try using a GF flour blend instead of the AP flour, along with the almond flour. I don’t think almond alone would have enough structure to support the cake.
I thought it would be a lot of work, but on the contrary, it was divine.
These are so lovely! I tried so many mousse cake recipes, but this was the best one yet! I did use knox in the ratio you suggested, and it worked out perfectly. I had lots of mangoes, so I used that instead of blueberries. Tastes awesome!!! thank you <3
I love the idea of using mango in this!! It could really be adapted to just about any fruit. :)
these are so adorable and so much fun, great for casual get together, thank you, nice pictorial walk through too
Hi, thank you so much for the recipe! I just wanted to asi – the amount of flour 40 grams in total or the 2 tablespoons are 40 grams? I’m sorry, but in my country we dont use cups and tablespoons for measuring ingredients and when I tried to measure it using a cup and a tablespoon, I measured like 65 grams…
The total amount of flour you’ll need is 40grams. This is the weight for 6 tablespoons, or 1/4 cup + 2 tablespoons, if measured that way. Weight is the most accurate so if you have a scale, you’re good to go!
These are so pretty and I bet they taste very summery! I might have to pull out my silicone molds and try them out!
1. These are beautiful! I want to make them and may need to text you for technical (and emotional) support, I hope that is ok!?
2. The small molds are out of stock on Amazon, can I have instant gratification and go buy these somewhere in Nashville today? I didn’t see them for sale on the WS site.
3. Did you add the white chocolate on top so they didn’t look like purple boobs? ?
2. You could instead make ‘coins’ out of gelatin. Pour it into a baking pan until firm, then use a round cookie cutter to cut out rounds. Still looks really cool as a cross-section. :)
3. Yep lol!
This recipe is amazing and they are so delicious and gorgeous. But how do you keep the dome from being a little flat on top. Mine dented inward when I filled and chilled them on the baking sheet!
I have been wanting a good reason to play with mirror glazes! Thank you for this?
so very very pretty. and purple is my fave colour of all time.! cheers sherry
WOW these are simply stunning! So beautiful and looks delicious!
You’ve outdone yourself! Pretty soon we aren’t going to need to go to Paris (except maybe for a trip to Dehillerin).
How the mirror glaze turn to color purple?
Did you add food color on it? Thank you
Yes, add powdered or gel food coloring to the glaze in Step 5.
Can I use regular or dark chocolate instead of white chocolate for the mirror glaze? Is there a special eason you use white chocolate?
White chocolate is the only way you can get a colorful mirror glaze. But if you’re ok with brown, I know milk chocolate definitely works (I used it here: https://www.loveandoliveoil.com/2018/12/nutella-mousse-cake.html) and assume dark would too!
Can you believe I’ve been playing with the exact same toys? I don’t know when I’ll blog about my adventure, but probably next week. I hope you can stop by to see it
I’ve made both a chocolate glaze, a jam glaze, and a mirror glaze – the mirror is my favorite, but it does require a bit of practice, right? ;-)
mine was a white chocolate mousse with fresh raspberries inside, but next time I want to do the mini-sphere with a frozen puree or jelly inside – like you did
the possibilities are endless!!!!