Based on Michel Roux – Pastry
It’s like eating blueberry-flavored cloud. It’s light, sweet, sour and fluffy :).
This dessert requires sablee, so you can make the sablee in advance.
Making the Sablee
Makes about 600g
Things you need:
- 250 g plain flour
- 200 g butter, cut into small pieces and slightly softened
- 100 g icing sugar, sifted
- pinch of salt
- 2 egg yolks
Things you need to do:
Put the flour in a big bowl and make a well. Put in the butter, icing sugar and salt. With your finger tips, mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.
Draw the flour into the center and work the mixture with your fingers until you have a smooth dough.
Use your palm to knead the dough 3-4 times until it is smooth. ROll it into a ball, wrap in cling film and refrigerate until ready to use.
Making the Dessert:
Things you need:
- 460g pate sablee
- 60g caster sugar
- 400 g fresh or frozen blueberry purree
- Juice of 1/2 lemon
- 8g leaf gelatine
- 30 ml rum
- 120g italian meringue (white egg – sugar)
- 150g double cream, softly whipped
- 40 fresh blueberry (for decoration)
Making the blueberry coulis:
50ml water and the sugar in a small pan, dissolve over a low heat then bring to the boil to make a syrup. Set aside until cold. Mix the cold syrup with 100g of the blueberry puree, add the lemon juice and refrigerate until ready to use.
Making the mousse:
Soak the gelatine in cold water to soften. Heat 50g of the blueberry puree in a pan. When it begins to bubble, take the pan off the heat, squeeze the gelatine to remove the excess water, then stir it into the hot puree until dissolved. Stir in the remaining 250g blueberry puree with a whisk. Add the rum, then delicately fold in the meringue with the whisk. Then fold in the whipped cream.
Place 8 pastry rings, 8 cm diameter and 4 cm deep, on a baking sheet lined with cling film. Fill them with blueberry mousse and freeze it for 1 hour (until it sets).
Making the sablee:
Preheat the oven to 170 C. Roll out the pastry to 3 mm thickness and cut out the pastry to 16 disks. Transfer the sables to a baking sheet and bake for 6-8 mins until slightly golden.
Putting it together:
Spoon the blueberry coulis on the plates. Un-mould each mousse, then put them on the sable. Put them in the plates then top it with another sable. Decorate it with some fresh blueberries and icing sugar.