We are flying to Cyprus in the morning and I just can’t wait to leave. I miss the sea so much, I miss not having anything to do, anywhere to get in time to. I miss walking the streets with no final point, I miss discovering people and places, having my mind empty. No emails, no meetings, no deadlines, for 10 days.
I haven’t packed yet. I needed to take care of the blueberries that were sitting in the fridge first. I could have frozen them you might say. And you are right, I could have. But then, it wouldn’t be me.
I turned them into a refreshing blueberry mousse paired with chamomile and it felt like I was fair to them: they did not deserve the “freeze” attitude.
For the blueberry cake
280 g flour, sifted
8 g baking powder
130 g brown sugar
2 large eggs
80 g butter melted and cool
240 g yogurt
150 g blueberries
Preheat the oven at 175 C. Butter and line with parchment paper a 29*38 cm baking sheet.
Sift together the flour and the baking powder. Add the sugar.
In a separate bowl combine the eggs, yogurt and butter. Add the wet ingredients to the flour mixture. Mix until combined. Add the blueberries and gently fold them into the batter.
Bake the cake for about 20 minutes or until a tester comes out clean. Let it cool to room temperature.
For the blueberry mousse
5 g gelatin+ cold water
250 g blueberries
40 g sugar
200 g whipped cream
Place the gelatin in the water and let it bloom.
Puree the blueberries. Add the sugar and place on medium heat. When the sugar is dissolved add the gelatin and mix until melted. Let the blueberries cool to room temperature. Gently fold in the whipped cream.
For the chamomile mousse
3 egg yolks
4 g gelatin
50 g water
100 g sugar
250 g whipped cream
15 g dried chamomile buds
Place the water, sugar and chamomile buds in a pan, cover it and bring to boil over medium high heat. When it boils, uncover it, lower the heat and let it cook to 238 F. In the meantime soften the gelatin in some water and whisk the yolks. Place the softened gelatin on a water bath or in the microwave and melt it.
Once the sugar syrup reaches 238 F, remove the buds , and slowly pour the syrup over the yolks while mixing. Next, pour the gelatin over the yolks and continue mixing until the mixture increases in volume, thickens and cools.
Add the whipped cream and carefully fold it into the yolks.
For the chamomile syrup
150 g water
1-2 tbsp chamomile buds
sugar to taste
Boil the water with the sugar. Add the buds, cover the pan and let them steep for 15 minutes. Drain the syrup.
Cut out a 24 cm circle from the cake. Place it inside your cake ring. Brush it generously with the chamomile syrup.
Pipe the chamomile mousse and smooth the top. Refrigerate for about 30 minutes to allow the mousse to set a little.
Pipe the blueberry mousse on top and smooth it. Refrigerate overnight. Unmold the cake, decorate with fresh blueberries and icing sugar and enjoy.