Blueberry Syrup Mirror Glaze Entremet

Instructions

1. 1

   Prepare the gelatin by sprinkling 8 g powdered gelatin over 30 ml cold water in a small bowl. Let it bloom for 5-10 minutes.

2. 2

   In a saucepan, combine 250 ml skim milk, 150 ml light cream, and 50 g sugar. Heat gently over medium heat, stirring until the sugar is dissolved and the mixture is hot but not boiling.

3. 3

   Remove the saucepan from the heat. Add the bloomed gelatin and stir until completely dissolved.

4. 4

   Stir in 50 ml blueberry syrup until the mixture is smooth and evenly colored.

5. 5

   Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.

6. 6

   Place the 80 g sponge cake base in the bottom of a silicone entremet mold or ring.

7. 7

   Pour the cooled blueberry mirror glaze mixture over the sponge cake base, filling the mold.

8. 8

   Tap the mold gently to remove any air bubbles and smooth the surface.

9. 9

   Refrigerate the entremet for at least 4 hours, or until fully set.

10. 10

    Once set, carefully unmold the entremet. Optionally, decorate with fresh blueberries or edible flowers before serving.