Episode 129 - Blueberry Martini Dessert Cocktail

The.Aubergine.Chef's picture

Apr. 29, 2013

Here is the dessert I donated to the Under the Sea Prom to Benefit the Red Cross that took place on April 26, 2013! On behalf of myself and the planning committee, thank you to all those who attended, supported, and donated to the event!! I hope you enjoyed the dessert! Remember to visit www.TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!

Ingredients

For white cake
All pupose flour 10 1/2 Ounce
Granulated sugar 10 1/2 Ounce
Baking powder 19 1/2 Gram
Salt 5 Gram
Butter 6 Ounce
Whole milk 8 Ounce , divided
Egg white 4 3/4 Ounce
Vanilla 9 Gram
For blueberry mousse
Blueberries 566 Gram , pureed, pressed and strained
Lemon juice 1/3 Ounce
Vanilla extract 1/3 Ounce
Gin 2 Ounce
Gelatine 1/4 Ounce
Water 1 1/4 Ounce
Heavy ceam 1 Pound
Powdered sugar 6 Ounce
For simple syrup:
Granulated sugar 1 2/3 Ounce
Water 7/8 Ounce
Cream of tartar 1 Pinch
Dry vermouth 2/3 Ounce
For limoncello
Granulated sugar 4 1/2 Ounce
Granulated gelatin 3/8 Ounce
Water 9 Ounce
Limoncello liqueur 4 1/2 Ounce
For chantilly cream
Heavy cream 8 Ounce
Powdered sugar 1 1/2 Ounce , sifted
Vanilla extract 1 Dash
For serving
Candies 10 (Swedish fish)
Cookies 10 (almond lace cookies)

Directions

GETTING READY

For White cake

1. Preheat the oven to 350 F

2. In a mixer bowl, combine together flour, baking powder, granulated sugar and salt, mix and set it in a standing mixer.

3. In a small bowl, put 4 ounces of warm milk together with, egg white and vanilla.

4. Fit the standing mixer with paddle attachment and add in butter and remaining 4 ounces of milk to the flour mixture.

5. Mix all the ingredients on low speed until all the ingredients are moist.

6. Raise the speed and mix for 1 ½ minute at high speed.

7. Scrape the sides of bowl and mix at low speed and pour in milk vanilla mixture, little bit at a time

8. After adding the complete milk egg white mixture, beat the mixture at high speed for about 30 seconds.

MAKING

9. In 13 X 8 inches, parchment lined and sprayed baking sheet, pour the flour batter and flatten it.

10. Bake it in the oven for about 15 minutes or until a toothpick inserted comes out clean.

11. Remove and set aside.

For blueberry mousse

12. In a saucepan, heat the blueberry puree, until the temperature reaches 230 F.

13. Remove the pan off the heat and allow it to cool.

14. Once the puree cools add in the lemon juice, vanilla and gin.

15. In a saucepan, combine water with gelatin and warm it until the gelatin blooms.

16. In a standing mixture, put cream and sugar and beat it up to soft peak consistency.

17. Fold the whipped cream into the puree about 1/3 at a time and fold it lightly, until well combined.

For syrup

18. In a small saucepan, bring all the ingredients for the syrup to a boil and allow to cool.

19. Fill the syrup in a squeeze bottle.

20. Cut the white cake, in the size of bottom of the serving glass.

21. Place the cake pieces in the glasses, and drizzle about ¼ ounce of syrup over the cake and allow the cake to soak.

22. Put in about 3 ounces of blueberry mousse over each soaked cake and freeze the glass for at least 4 hours to overnight.

23. In a saucepan, combine water and granulated sugar and whisk well to mix

24. Heat the saucepan over low heat, until warmed, but do not allow it to boil.

25. While still stirring, add in the granulated gelatin and allow it to bloom.

26. Meanwhile in a bowl, combine 9 ounces of water with limoncello liquor.

27. Mix the gelatin mixture with the limoncello mixture.

FINALIZING

28. Scrape off the mousse bits from the glass and pour about 2.5 ounces of the limoncello mixture on the mousse.

29. Place the glasses back in 2.5 hours.

For chantilly cream

30. In a stand mixer, beat together all the ingredients for chantilly cream until soft peak consistency.

31. Put the chantilly cream on top od limoncello jelly and flatten it.

SERVING

32. Place a candy and a almond lace cookie on each and serve.

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 887Calories from Fat 359

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 25 g125%

Trans Fat 0 g

Cholesterol

Sodium 448 mg18.67%

Total Carbohydrates 119 g39.7%

Dietary Fiber 2 g8%

Sugars 86 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet