December 24, 2023
Blueberry Rain Entremet (Blueberry Cookie, Blueberry Jam, Vanilla White Chocolate Mousse, Blueberry Whipped Cream, Candied Blueberries, Cotton Candy)
A crisp blueberry scented cookie forms the base of this entremet with a sweet, tart jammy blueberry layer, soft and luscious vanilla white chocolate mousse layer, and finally a silky smooth blueberry whipped cream. Optional decoration with isomalt candied blueberries and cotton candy add more crunch and texture. This is a bit finicky to make and requires some special tools and ingredients yet the result is a fun and playful dessert. You can also skip the cotton candy and candied blueberries for a simpler and delicious dish. You can also mix in dehydrated blueberry powder into the whipped cream for additional blueberry flavor. I like to make the jam and mousse at least a day ahead and freeze it. Likewise, the cookie can be made several days ahead for easier assembly.
Servings: 6
Calories: 457kcal
Ingredients
Blueberry Cookie
- 3 1/2 tablespoons butter or butter flavored coconut oil for dairy-free (50g)
- 3 tablespoons plus 1 teaspoon monk fruit powdered (25g)
- generous pinch salt 1/2g
- 1 egg yolk (17g)
- 1/3 cup plus 1 tablespoon and 1 teaspoon defatted almond powder (50g)
- 1 teaspoon blueberry extract optional
- 1/8 teaspoon baking powder
- blue spirulina or blue color, natural, to taste, optional
Blueberry Jam
- 6 oz frozen blueberries thawed (150g)
- 1/4-1/2 teaspoon stevia glycerite to taste
- 1 tablespoon lime juice (15mL)
- 1/4 tbsp gelatin powder rehydrated in 1 tablespoons cold water for 10 minutes (25g)
White Chocolate Mousse
- 1 cup heavy cream cold (240g)
- pinch salt
- 1/2 teaspoon plus 1/8 teaspoon gelatin powdered, sprinkled over 1 tablespoon cold water and left to stand for 5 minutes
- 4 ounces white chocolate chips sugar-free
Whipped Cream
- 3/4 cup heavy cream cold (180g)
- 1/2 teaspoon blueberry extract optional
- 1/4 teaspoon stevia glycerite or to taste
- 1/16 teaspoon xanthan gum optional (helps keep the cream stable)
- pinch salt
- blue spirulina or blue color, natural, to taste, optional
Candied Blueberries
- 6 ounces blueberries (150g)
- 1/4 cup isomalt
- blue color preferably natural, to taste, optional
Cotton Candy
- 6 tablespoons isomalt
Instructions
For the Crust
- In a medium bowl, beat the butter until it is light and fluffy. Add the monk fruit, salt, and egg yolk and beat again until light and fluffy. Add in the almond powder, baking powder, and color and beat until the batter comes together (It should have the consistency of play dough and be very smooth).
- Press into a ball and then roll between 2 sheets of parchment paper. Cut into 6, 3-inch circles. Refrigerate for 30 minutes (you can wrap and freeze the lined tart for up to 2 months – when baking, don’t thaw the pastry, just add a couple more minutes to the baking time).
- Preheat the oven to 350ºF. Bake at 350ºF for 10-12 minutes, until firm – they will crisp up more when cooled. Remove from oven and cool completely and set aside (if they are not firm when cool, return them to the oven and bake for another couple minutes). These can be made up to a 3 days ahead of time and stored at room temperature.
For the Blueberry Jam Layer
- Combine the blueberries, stevia, lime juice, and salt in a pan and cook over medium low heat. Bring to a simmer and simmer for 5 minutes. Move from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
- Let cool to room temperature and then pour into 3-inch round silicon molds (or tart rings lined with acetate placed on a silicon baking mat) and freeze for at least an hour.
For the White Chocolate Mousse
- Bring half of the heavy cream and salt to a simmer in a small pot. Remove from heat and stir in the gelatin. Stir until completely smooth and dissolved. Add the white chocolate and let stand 5 minutes and then whisk until smooth. Transfer to a medium bowl and let cool another 10 minutes until it is room temperature.
- Beat the other half of the heavy cream to soft peaks with an electric mixer. Whisk 1/3 of the cream into the chocolate mixture to lighten and then fold in the remaining whipped cream in two additions.
- Spoon the mousse on top of the blueberry jam and then transfer these to the freezer and freeze until completely set, preferably overnight.
For the Whipped Cream
- Beat the cream for 2-5 minutes, or until it becomes light and fluffy and doubles in volume. Add in vanilla, salt, and sweetener and continue to beat until completely mixed. Adjust sweetener to taste.
For the Candied Blueberries
- Place a piece of styrofoam on a kitchen counter so that it is flush with the edge of the counter – it will be for holding the skewered candied blueberries. Place paper underneath on the floor to catch drips.
- Insert toothpicks into the bottoms of each blueberry and set aside.
- Melt the isomalt in a microwave-safe glass bowl or cup by microwaving it on high until completely liquid. It will be extremely hot so use caution and oven mitts to handle the glass dish. Using a toothpick, stir in blue color as desired. Dip a fork into the isomalt and let some fall from the tines. If small strands like fine hair can be pulled away as you lift the fork, it is at the right temperature for coating.
- Dip each blueberry into the isomalt and carefully pull away and place the empty end of the toothpick into the styrofoam, letting any excess isomalt drip onto the paper below, forming raindrops with long thin tails. Repeat with all berries. Trim the long tails to desired height with scissors.
For the Cotton Candy
- Spoon 1 tablespoon of isomalt into the heating element of a cotton candy machine. Follow manufacture’s instructions. Gather the cotton candy with your hands as it forms to mold into a cloud.
To Assemble
- Place a cookie on a serving plate. Remove the jam/mousse from the mold and place on top of the cookie. Pipe whipped cream on top. Place the candied berries into the cream with the long tail facing up to look like rain drops. Finally, place the cotton candy cloud on top of the candied blueberries. Serve immediately as the isomalt cotton candy and candied blueberries will wilt quickly.
Notes
Protein:Energy Quotient [calories]: 0.09, Protein % of calories: 5.9%
Nutrition Facts
Blueberry Rain Entremet (Blueberry Cookie, Blueberry Jam, Vanilla White Chocolate Mousse, Blueberry Whipped Cream, Candied Blueberries, Cotton Candy)
Amount per Serving
Calories
457
% Daily Value*
Fat
39
g
60
%
Saturated Fat
20
g
125
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
96
mg
32
%
Sodium
74
mg
3
%
Potassium
123
mg
4
%
Carbohydrates
28
g
9
%
Fiber
10
g
42
%
Sugar
9
g
10
%
Protein
7
g
14
%
Vitamin A
1256
IU
25
%
Vitamin C
7
mg
8
%
Calcium
55
mg
6
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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