Blueberry Secret

Whisk the eggs with the sugar and add the salt. Pour in the oil and milk. Then add the dry ingredients, followed by the vanilla paste and yogurt at the end. Spread onto 30 × 20 cm baking trays. Place frozen blueberries on top. Bake at 170°C for 12 minutes. After baking, cut out rounds.

Mix the blueberry purée with 80 g of sugar and heat to 40°C. Add the remaining sugar (30 g) mixed with the pectin and guar gum, bring to a boil, and cook for 3 minutes. Remove from the heat, pour in the lemon juice, and mix with the frozen blueberries. Cook for 3 minutes. Pour into moulds and freeze.

Soak gelatine in water. Bring the cream to boil, add the soaked gelatine and then pour over the chocolate and paste. Mix until smooth and homogeneous, then gently fold in the whipped cream. Pour the mousse into silicone moulds, add the frozen blueberry confit, and cover with another layer of mousse. Finish with the blueberry sponge cake and freeze. Coat the frozen mousses with white Barima Artisanal velvet spray (code AP379NE).

Soak gelatine in water. Bring cream (1) to a boil with the invert sugar, glucose syrup, and add the soaked gelatine. Pour over the white chocolate, mix, and add the cold cream (2). Leave in the refrigerator for 12 hours. Once chilled, whip in a mixer and decorate the monoportions.