I made a pastry shop style dessert today! It takes a lot of effort and time to make these kids. I really appreciate all the pastry chefs who work hard to create delicious sweets

Blueberry jelly

Blueberry puree 80g

Lemon juice 1/2 teaspoon

Sugar 5g

Gelatin 1 sheet

Method

1. Soak gelatin in cold water

2. Heat the puree, lemon juice, and sugar in the microwave

3. Add gelatin and mix well

Blueberry ice cream

Blueberry puree 80g

Eggs 35g

Egg yolk 20g

Sugar 20g

1 sheet of gelatin

unsalted butter 30g

Method

1. Gelatin expansion

2. Heat the puree in the microwave

3. Mix egg yolks with sugar

4. Pour the puree into the egg mixture

5. Beat well and cook until thickened

6. Add gelatin

7. Add butter

Almond Cookies

Eggs 80g

Almond powder 60g

Sand sugar 55g

Cake flour 15g

Egg white 50g

Sugar 12g

Light butter 12g

Method

1. Put eggs, almond flour, powdered sugar in a bowl and beat until pale

2. Beat egg whites and add sugar gradually.

3. When the egg white mixture thickens, add the almond flour mixture

4. Folding

5. Add melted butter and mix well

Pan 30cm x 20cm

Bake at 380F for about 8 minutes

Blueberry Mousse

Blueberry puree 70g

Fresh cream 70g

1 sheet of gelatin

Sugar 15g

Lemon juice 1/2 teaspoon

Method

1. Whip fresh cream

2. Soak gelatin in cold water and squeeze out the water

3. Heat the mixture of puree and sugar, gelatin, lemon juice in the microwave

4. Add fresh cream to the blueberry mixture (do not let the blueberry mixture be too cold or too hot.

5. Folding

Ice cream on the cake

Water 55g

Sugar 105g

Glucose 105g

Condensed milk 70g

White Chocolate 105g

3 leaves of gelatine

Method

1. Gelatin expansion

2. Boil water, sugar, glucose syrup, condensed milk in a pot to 103C

3. Add gelatin

4. Add the mixture to the white chocolate and mix well with a hand blender

5. Leave in the fridge overnight

6. Melt it at about 35C and use