This recipe is by Elena Bonali, Semifinalist at the Tiramisù World Cup 2019
The recipe is a delicate combination of blueberries and ‘natural blue tea’ (Thailand) with a touch of Licor 43 Orochata and crunchy caramelised blueberries.
150g of mascarpone cheese
100g of Greek yogurt
80g of whipped cream
80g of icing sugar
2 gelatin sheets
100g of blueberries
Sugar to caramelise
1 star anise
Natural Blue Tea n.120 Crusio (Thailand)
Licor 43 Orochata
Soak the gelatine sheets in cold water. Mix the mascarpone cheese together with the yogurt and the icing sugar in a bowl. Whip the cream and add it to the mix of mascarpone cheese and yogurt. Make the tea very concentrated, divide the mascarpone into 3 bowls and create 3 different shades of blue. In the bowl with the lightest colour add 2/3 teaspoons of Licor 43 Orochata. Cook the blueberry with 3 tablespoons of sugar and a star anise in a small pot. Soften the gelatin sheets in a tablespoon of hot water, let it cool and divide it into three bowls.
For the plating: Compose the mousse with a cylinder cake mould.
A) layer of jam = 20 min in the fridge
B) dark blue layer = 20 min in the fridge
C) light blue layer= 20 min in the fridge
D) white layer =20 min in refrigerator
Prepare the caramel with 6 tablespoons of sugar, dip the blueberries and let them cool upside down to create caramel strands. With the remaining caramel create decorations inspired by coral by making them cool on a baking paper. Plate, decorate and enjoy.