Blueberry mousse dessert

• scale
• sugarcraft knife
• brushes
• trumpet veiner
• plain piping noozle size 4
• ruler
• small rolling pin

• 20 gram gumpaste
• piping jelly
• gel paste coloring: dark brown, autumn leaf, magenta, royal blue
• glue
• edible confectioners glaz

Before you start, color the following quantitites out of 20 g gumpaste with gel coloring to taste:

• magenta: 1 g
• light brown: 15 g
• royal blue: 5 g

Knead the light brown paste

Roll out to 2mm thick

Cut it with a piping noozle (size 4) –(template 10)

Make edges even

Roll out the remaining paste to 1 mm thick

Cut out a 3 mm wide and 5,5 cm long stripe (template 11)

This stripe should be glued around the 2 mm thick circle. (Make sure you do not use too much glue.)

Knead the 5 g royal blue paste and make a 3-4 mm diameter sausage. Then cut 2-3 mm wide slices out of the sausage.

Form balls from the slices and then press their top surface with the trumpet veiner.

Make a foldless ball out of the 1 g magenta color paste, then form the shape of the mousse dessert.

Apply glaze to the finished product 5 times. When applying glaze  make sure that the previous glaze  surface has already dried.

Wait until it’s completely dry, then assemble the different pieces of the dessert.

Lubricate piping jelly into the finished tartelette form.

Then place the mousse cupola on top.

Glue the blueberry to the top of the dessert.