Blueberry Cloud

• 400 g of blueberries
• 2 blueberry jellies
• 800ml water

CREAM MASS

• • 500ml cream bottles
  • 250 g mascarpone
  • 3 tablespoons powdered sugar
  • 2
  • • • earthworms
      • 60 ml hot water
    • 4 white
    • 180 g sugar
    • fission salt
    • 40 g almonds
    • 3 tablespoons of potato starch

    Performance

    SHORT CAKE

    • • Place sifted flour on a work surface and make a well in the center. I usually do this with a mug or glass. Then, place the egg yolks, sugar, vanilla sugar, baking powder, and diced butter in the well. Knead everything into a smooth dough and shape it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. After the time is up, transfer the dough to a 24x24cm baking pan lined with parchment paper, prick the edges with a fork, and refrigerate for another 30 minutes. After the time is up, transfer to a preheated oven at 200°C (400°F) and bake for 15 minutes, using top and bottom heat.
    Life

    JELLY WITH BLUEBERRIES

    • Dissolve the blueberry jelly in 800 ml of hot water and set aside until slightly set. Wash the blueberries and pat dry with a paper towel. Spread half of the setting jelly over the shortcrust pastry.
    • • Then place the blueberries on top and spread the remaining jelly on top. Spread the blueberries evenly over the jelly using a spoon and refrigerate until set.

      CREAM MASS

      • • Dissolve the gelatin in 60 ml of hot water and set aside to cool. Place the well-chilled heavy cream in the bowl of a stand mixer, add the mascarpone cheese and powdered sugar. Beat until stiff peaks form at high speed. Reduce the speed toward the end and slowly pour in the cooled gelatin in a thin stream. Spread the mixture over the jelly.