This original Blueberry Kissed Vanilla Mousse Cake walks you step by step through creating a high-end entremet designed for pastry professionals and advanced enthusiasts. Unlike traditional buttercream cakes that rely on heavy frosting, this mousse cake layers multiple refined components to achieve balance, texture, and elegance in every bite.
Each element is crafted with intention:
Almond Joconde Sponge – light, nutty, and flexible base
Blueberry Confit Insert – smooth, sliceable fruit gel layer
Silky Blueberry Mousse – delicate, airy, and bursting with natural flavor
Vanilla Bean Diplomat Mousse – creamy, luxurious, and velvety smooth
Mirror Glaze – a stunning high-shine finish without excessive sugar
This entremet is not designed to be overly sweet. Instead, it highlights the natural brightness of blueberry and the richness of vanilla, creating a dessert that feels elegant, modern, and seasonal.
A digital recipe file (PDF format)
Developed with precise metric weight measurements (grams/ml)
Volume conversions are not included — accuracy requires a digital scale
Professional workflow covering each mousse cake component in detail
Pro tips + notes on:
Using NH pectin, glucose, gelatin, and invert sugar
Temperature cues for mousse and mirror glaze
Tips for layering and assembly in entremet molds
Plating and storage considerations
This recipe is designed for a professional entremet mold + insert mold, but adaptations can be made with alternative tools.
This is an advanced recipe. It assumes experience with gelatin stabilization, mousse, and glaze work.
This recipe is not part of the Bakeshop Collection subscription and is sold as a standalone proprietary recipe.
This is a digital recipe only. No physical product will be shipped.
Buyers are expected to have a working knowledge of mousse cakes and pastry chef techniques.
This recipe has not been developed for gluten-free or vegan adaptation. Any substitutions are at the baker’s discretion.
Requires specialized tools (immersion blender, digital scale, thermometer, silicone molds, sieve). Amazon links to recommended molds are included.
This mousse cake is perfect for:
Pastry chefs and advanced bakers looking to expand their entremet portfolio.
Those who enjoy fine pastry challenges and working with modern techniques.
Special occasions, high-end bakery menus, or plated restaurant desserts where refinement and visual impact matter.
This recipe is not recommended for beginners or those seeking a quick, simple cake. It is a professional-level pastry formula developed with precision, intended for those who want to push their skills further.
This original Blueberry Kissed Vanilla Mousse Cake walks you step by step through creating a high-end entremet designed for pastry professionals and advanced enthusiasts. Unlike traditional buttercream cakes that rely on heavy frosting, this mousse cake layers multiple refined components to achieve balance, texture, and elegance in every bite.
Each element is crafted with intention:
Almond Joconde Sponge – light, nutty, and flexible base
Blueberry Confit Insert – smooth, sliceable fruit gel layer
Silky Blueberry Mousse – delicate, airy, and bursting with natural flavor
Vanilla Bean Diplomat Mousse – creamy, luxurious, and velvety smooth
Mirror Glaze – a stunning high-shine finish without excessive sugar
This entremet is not designed to be overly sweet. Instead, it highlights the natural brightness of blueberry and the richness of vanilla, creating a dessert that feels elegant, modern, and seasonal.
A digital recipe file (PDF format)
Developed with precise metric weight measurements (grams/ml)
Volume conversions are not included — accuracy requires a digital scale
Professional workflow covering each mousse cake component in detail
Pro tips + notes on:
Using NH pectin, glucose, gelatin, and invert sugar
Temperature cues for mousse and mirror glaze
Tips for layering and assembly in entremet molds
Plating and storage considerations
This recipe is designed for a professional entremet mold + insert mold, but adaptations can be made with alternative tools.
This is an advanced recipe. It assumes experience with gelatin stabilization, mousse, and glaze work.
This recipe is not part of the Bakeshop Collection subscription and is sold as a standalone proprietary recipe.
This is a digital recipe only. No physical product will be shipped.
Buyers are expected to have a working knowledge of mousse cakes and pastry chef techniques.
This recipe has not been developed for gluten-free or vegan adaptation. Any substitutions are at the baker’s discretion.
Requires specialized tools (immersion blender, digital scale, thermometer, silicone molds, sieve). Amazon links to recommended molds are included.
This mousse cake is perfect for:
Pastry chefs and advanced bakers looking to expand their entremet portfolio.
Those who enjoy fine pastry challenges and working with modern techniques.
Special occasions, high-end bakery menus, or plated restaurant desserts where refinement and visual impact matter.
This recipe is not recommended for beginners or those seeking a quick, simple cake. It is a professional-level pastry formula developed with precision, intended for those who want to push their skills further.
