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

1. Make the Blueberry Jelly. Soak
the sheet gelatin in cold 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. 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.
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.