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Wrap a tray with a detachable ring or a pan with high walls with food foil. On the bottom of the tray put a layer of biscuits that have been soaked in a mixture of berry syrup and water.
For blueberry mousse: put the frozen fruits in a double-bottomed bowl together with the sugar, on a low flame. Bring to the boil until the fruit is soft. Transfer the composition to a bowl with high edges, pass the fruit with a vertical mixer until you get a fine puree. Put the fruit puree back in the double-bottomed saucepan, add the marshmalows, mix and leave on the fire until the pieces of marshmalows are completely dissolved. Let cool in the refrigerator. Separately, mix the whipped cream with the sugar until it is thick. Hydrate the gelatin in a little cold water and dissolve it on a steam bath. (Be careful not to boil it) When the blueberry mousse is cooled, as well as the gelatin, add both to the mixed cream. Mix with a spatula and add over the biscuits. Over the blueberry mousse put another layer of syrupy biscuits, gather the edges of the food foil over the biscuits and refrigerate for 1-2 hours until the mousse is completely hardened. .
For whipped cream and mascarpone: mix whipped cream with powdered sugar until it is thick. Gradually add the mascarpone and mix until the ingredients are incorporated. Put the bowl of cream in the fridge until we have the mousse hardened. After the mousse hardens, put half of the whipped cream and mascarpone over the biscuits and put it in the fridge for another 1 hour. Carefully turn the cake over on a plate, dress it in the remaining cream, decorate it with white chocolate chips and some blueberries.
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