Blueberry mousse cakeon scone crust with yogurt charlotte topping
- 175 g Emborg Yogurt
- 125 g Emborg Cream Cheese
- 50 g Emborg Skimmed Milk
- 85 g blueberries, fresh
- 65 g blueberry jam
- 8 g vanilla essence oil (food grade)
- 45 g cornstarch
- 2.5 g salt
- 125 g pasteurized egg whites
- 67.5 g granulated sugar
- Pre-baked scone crust
For the yoghurt charlotte topping, you will need
- 125 g Emborg Yogurt
- 125 g Emborg Whipping Cream
- 5 g vanilla
- 45 g sugar
- 5 g gelatin
- A pinch of salt
Blend the first eight ingredients together
i.e. yogurt, cream cheese, skimmed milk, fresh blueberries, blueberry jam, vanilla essence, cornstarch and salt –no egg whites, no sugar.
Using a small pot, gently heat the mixture until the cornstarch thickens it. Cool to room temperature.
Then in a mixer apart, whip the pasteurized egg whites and add 67.5 g sugar. Whip until stiff peaks form.
Fold the merengue into the cooled blueberry mixture.
Gently pour the blueberry custard over a pre-baked scone crust. Bake at 160ºC until set, approx. 15-20 min.
Let it cool.
Make the yogurt topping:
In a pot, heat yoghurt, vanilla and sugar to 60ºC.
Bloom the gelatin following the package instructions.
Stir the gelatin in the warm yogurt mixture to dissolve.
Whip the cream to medium peaks ideal for mousses and quickly fold in to the setting yoghurt mix.
Pour over the cooled blueberry yoghurt flan and set in the chiller.
Top with blueberry jam with added gelatin or pectin - garnish the cake with whipped cream or butter icing.
Freeze the cake before slicing. Serve at semi chilled 10 - 14 ºC.