Recipe. Part 2. Please find Part 1 on my feed. Berry’s Mousse Ingredients: 500g blueberries or any other berries 250ml whipping heavy cream 100g sugar 1 tbsp lemon juice 14g gelatine unflavored 75ml water 1. Mix gelatine with water in the bowl and set aside. 2. Place blueberries into a saucepan, add sugar and lemon juice, bring to a boil and remove from heat. 3. Blend blueberries (if you use raspberry no need to blend). 4. Add gelatine to the blueberries. 5. Pass the blueberries through a sieve into a bowl. 6. Whip the heavy cream to medium peaks. 7. Add 2-3 large tbsp of the whipped cream to the blueberries mixture and stir in gently. Carefully fold in the rest of the cream until the mixture is smooth. 8. To assemble your cakes. Spoon the mousse to a silicone molds, place the jelly in the middle of mousse and press the sponge cake (base) onto the top of the mousse. 9. Freeze at least 4 hrs or overnight until completely firm. It depends on the size of cake. Mirror Glaze Ingredients: 175g white chocolate 150g sugar 100ml sweetened condensed milk 75ml water 10g gelatine unflavored 60ml water for gelatine 1. Mix gelatine with water in the bowl and set aside. 2. Combine sugar, water and sweetened condensed milk in a saucepan and bring to a boil, remove from heat. 3. Add gelatine and stir. 4. Pour mixture over white chocolate and let sit for 10 min., add gel food coloring, blend until smooth. Fix blender in one position to reduce air bubbles. 5. Pass the glaze through a sieve 1-2 times to remove the bubbles. 6. Cover the glaze by wrap and place into the refrigerator for 12 hours to stabilize. 7. After stabilizing remove the wrap and reheat the glaze in the microwave for 15 sec. in several times until smooth. 8. Let glaze to cool until 32C/90F. 9. Remove cakes from freezer, place them on the rack or glasses and pour glaze over cakes immediately. You can work in several steps, you can always rewarm glaze. 10. Allow the excess glaze to drip off, then gently scrape the edges to remove any drops. Carefully transfer cakes using a small spatula to plate. 11. Defrost for 6-12 hrs in the refrigerator. It depends on the size of cake. #moussecake #bakingathome #heartshapedcake - @itsnatalialife