BLUEBERRY JELLY:
100g  DLA Blueberry
Filling & Topping
15g  Granulated sugar
2g  Sheet gelatin

PÂTE SUCRÉE:
60g Unsalted butter
50g Powdered sugar
20g Egg yolk
30g Almond flour
110g Cake flour
Pinch of salt

BLUEBERRY MOUSSE:
100g  DLA Blueberry
Filling & Topping
4g  Sheet gelatin
30g  Granulated sugar
100g  Heavy cream

DECORATION:
1/2 can  DLA Mirror
Glaze Neutral
16 pcs Blueberries
Edible flowers
Purple food color
White chocolate
(colored and shaped)

1. Make the Blueberry Jelly. Soak the sheet gelatin in cold water. In
a heat-resistant bowl, combine BLUEBERRY MOUSSE
half of the DLA Blueberry Filling & Topping, and the
granulated sugar, then microwave for about 1
minute. Drain the soaked gelatin well and add it to the
mixture, stirring until dissolved. Add the remaining
50g of DLA Blueberry Filling & Topping and mix well. Pour
the mixture into a molder and freeze until fully set.

2. Make the Pâte Sucrée. Place softened unsalted
butter at room temperature into a bowl and mix with a
spatula until creamy. Add powdered sugar and a pinch of
salt, then mix. Gradually add the egg yolk and mix. Sift in the
almond flour and cake flour and mix until combined. Wrap
the dough with plastic wrap and let it rest in the
refrigerator for 1 to 2 hours. Roll out the dough thinly and
cut into rounds. Bake at 180°C in a preheated oven for
about 20 minutes.

3. Make the Blueberry Mousse. Soak the sheet
gelatin in ice water. In a heat-resistant bowl, combine
half of the DLA Blueberry Filling & Topping, and the
granulated sugar, then microwave for about 1
minute. Drain the soaked gelatin well and add it to the
mixture, stirring until dissolved. Add the
remaining 50g of DLA Blueberry Filling & Topping
and mix well. Gently whip the heavy cream and fold it
into the blueberry mixture.

4. Fill silicone molds halfway with the blueberry mousse,
then place the frozen blueberry jelly to the center.
cover with more mousse. Freeze for at least 6 hours
or overnight to let it set completely.

5. Prepare the DLA Mirror Glaze Neutral. Liquify it by
stirring then add the food color. Remove the frozen
mousse from the molder, decorate with edible flower
petals then pour the glaze from the top. Lastly, top
with blueberries dipped in the mirror glaze and colored
white chocolates.