Mini blueberry mousse cakes with mirror glaze
Cakes
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.
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