Chiffon cake (2 pieces)
Blueberries (150 g)
Coconut milk or milk (half cup)
Sugar (92 g)
Heavy cream (1 cup)
Gelatine powder (1 packet/7g)
Egg white (2)
Water (27 g)
Blueberry coconut milk whipped cream:
Beat whipping cream with 20g sugar until it is no longer in liquor condition
Puree Blueberries in a blender, filter it.
Add the gelatin powder into coconut milk soak for 10 minutes, then dissolved it over the hot water, let cool.
Mix Blueberry Juice with cold coconut milk mix = (A)
Blend egg white with a mixer in a container without any water or oil, add 20g of sugar, medium speed until you see little bubble
Mix 27 grams of water with 72 grams of sugar in a small pan and heat up until you see the big bubble
Pour the boiling syrup little by little into the egg white and mix with high speed.
Beat the mixture until the tail is formed in a straight shiny sharp.
Add A to whipped cream and mix well =(B).
Place the egg white mixture and B together and mix well.
Mix the mousse. (Light and delicate like a cake batter.)
Place a slice of Chiffon cake in the bottom of a 8 inch cake pan. (Cake Pan coated with a layer of foil. ）
Pour 1/2 the mousse over the cake slices, sprinkle with diced peach.
Put another slice of cake, and press it lightly.
Pour the rest of mousse mixture, leave a little room for Jello. Refrigerate 3 hours or more. (Preferably over night. ）
85 grams of Blueberry jelly powder put in a half cup of water and cook until jelly powder dissolves, turn the heat off, then pour half a cup of cold water and mix well, let cool and pour on the cake and put some fruit to decorate and refrigerate for half an hour.
Use blow-dryer to help release the cake from the cake pan.
The cake shown here was made of blackberries because I couldn’t find blueberries that day.