[Makes 12 mini entremets]

Ingredients:

-For Blueberry Jelly:

*Blueberry puree 80g *Sugar 5g

*Lemon juice ½ tsp *1 Gelatin sheet (2g)

-For Blueberry Cremeux:

*Blueberry puree 80g *Sugar 20g

*Eggs 35g *1 Gelatin sheet  (2g)

*Egg yolk 20g *Unsalted butter 30g

-For Almond Biscuit (joconde):

*Egg 80g *Cake flour 50g

*Almond flour 60g *Sugar 12g

*Icing sugar 55g *Unsalted butter 12g

-For Blueberry Mousse:

*Blueberry puree 140g *Sugar 30g

*Heavy cream 140g *Lemon juice 1tsp

*2 Gelatin sheets (4g)

-For Mirror Glaze:

*Water 55g *Condensed milk 70g

*Sugar 10g *White chocolate 105g

*Glucose 105g *3 Gelatin sheets (6g)

~**~

Directions:

1. Blueberry Jelly: Bloom the gelatin in cold water until soft. Warm puree, lemon juice and sugar until sugar is melted. Squeeze water from gelatin and mix in until combined. Place mixture into silicone bonbon moulds and let set in refrigerator.

2. Blueberry Cremeux: Bloom gelatin. Warm puree. Mix egg and sugar and pour warmed puree into egg mixture. Whisk together on medium-low heat until mixture is thickened. Add gelatin and mix until well combined, then add butter until incorporated. Pour onto the blueberry jelly and refrigerate.

3. Joconde: Combine egg, almond flour, and icing sugar and whisk until mixture turns pale. Whip egg white, adding sugar gradually until stiff peaks are formed. Fold meringue into egg mixture, being careful to not deflate the egg whites. Sift in the cake flour, fold until incorporated. Add melted butter and fold in well. Place into a baking sheet (30x20cm) and bake at 190°C or 380°F for 8 minutes. Using a ~6cm biscuit cutter, cut out 12 circles.

4. Blueberry Mousse: Whip heavy cream until soft peaks form. Bloom the gelatin and squeeze water. Combine blueberry puree, sugar, gelatin, and lemon juice and warm until sugar is melted. Cool the blueberry mixture until room temp and fold into whipped cream. Pipe into a silicone hemisphere mould. Place the set cremeux and jelly into mousse and top with the joconde.

5. Mirror Glaze: Bloom gelatin and squeeze water. Boil water, sugar, glucose syrup, and condensed milk in the pot until it's 103°C (or ~217°F). Add gelatin, mixing until melted. Add the mixture to the white chocolate and mix with a hand blender then store it in fridge overnight (or @ least 3 hrs). Before use, melt glaze to around 35°C (or 95°F).