Viral Blueberry Dessert
Discover the best Viral Blueberry Dessert recipe! This easy and creamy treat is packed with juicy blueberries and is perfect for summer parties or family gatherings.
Servings: 6 blueberries
Calories: 736kcal
Equipment
- 1 digital kitchen scale
- 1 immersion blender
- 1 hand mixer
- 1 whisk
- 1 spatula
- 2 pastry bag
- 1 fine mesh strainer
Ingredients
Blueberry Whipped Ganache
- 2 gr gelatin
- 12 gr cold water
- 120 gr white chocolate
- 70 gr blueberry puree
- 120 gr heavy cream (warm)
- 180 gr heavy cream (cold)
Blueberry Filling
- 150 gr blueberry puree (cooked blueberries)
- 3 gr pectin NH
- 30 gr white granulated sugar
- 1 gr lemon juice or citric acid
Chocolate Coating
- 200 gr white chocolate
- 200 gr cocoa butter
- 1 gr blue food coloring (oil based)
Instructions
How to Make Blueberry Filling
- In the saucepan, add frozen blueberries. Over medium heat, cook the blueberries until they come to a boil.
- Using a mesh strainer and kitchen scale, weight bluberry puree; it will look like juice. Keep the remaining juice and cooked blueberries in the saucepan. Set puree aside.
- Continue making filling. Mix pectin NH with sugar in the cup or small bowl
- In the saucepan, return the blueberry puree to heat.
- Drizzle the sugar mixture over the puree, mixing with the whisk.
- Bring the mixture to a boil and boil for 20-30 seconds.
- Add a few drops of lemon juice and mix again.
- Transfer blueberry filling into a pastry and refrigerate until use.
How to Make Blueberry Whipped Ganache
- In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside.
- Place the chocolate in the tall cup.
- In the saucepan, over medium heat, bring heavy cream to a simmer, but do not boil.
- Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender.
- Add warm blueberry puree and bloomed gelatin. Emulsify again.
- Add cold heavy cream and emulsify again.
- Transfer ganache into a flat container and cover with plastic wrap "to contact". Refrigerate ganache for 12 hours.
How to Assemble
- Using a hand mixer, whip ganache and transfer into a pastry bag. Do not overwhip ganache!
- Place the blueberry silicone mold on the cutting board or tray.
- Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold.
- Pipe blueberry filling right to the center of the ganache.
- Pipe ganache on the blueberry filling. After that, using a spatula, level the ganache in each cavity.
- Cover the mold with plastic wrap and place it in the freezer for at least 12 hours.
How to Make Chocolate Coating
- In the saucepan, melt the cocoa butter over medium heat.
- Semi-melt the chocolate in the microwave.
- Add food coloring to the chocolate, then pour in the melted cocoa butter.
- Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
- For the final steps, you need to remove each blueberry from the silicone mold and dip it into the chocolate coating.
- Transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
Video
Notes
Measure all ingredients correctly using a digital kitchen scale.
You can dip once or twice into the chocolate coating.
Nutrition
Serving: 1blueberry | Calories: 736kcal | Carbohydrates: 43g | Protein: 5g | Fat: 62g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 285mg | Potassium: 242mg | Fiber: 0.4g | Sugar: 42g | Vitamin A: 1592IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 0.4mg
