Blueberry & kalamansi cube

Pastry recipe

"Berries and citrus were made for each other. Adding a splash of citrus to berries fully releases every bit of glorious, fruity sweetness. My version is a cubed petit gateau of blueberry mousse with Les vergers Boiron’s blueberry puree, silky kalamansi curd core made with Les vergers Boiron’s kalamansi puree and a moist orange-lemon chiffon cake base. A touch of praline crunch provides texture while an outer layer of purple cocoa butter spray provides irresistible color. To garnish, I top it with a bead of blueberry fluid gel and a purple-hued white chocolate garnish with silver leaf. A glass of sparkling wine is the perfect partner for this cubed delight."

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Blueberry & kalamansi cube
Jason Licker

Jason Licker

Pastry Chef
Jason’s passion for pastry, life and travel has taken him across the globe for a true culinary experience. His first internship was at Union Square Café in New York while training at the French Culina...
  1. Orange-lemon chiffon cake


    • Vegetable oil - 45g
    • Egg yolk - 45g
    • Milk - 72g
    • Lemon zest - 2
    • orange peel (dices) - 2
    • Sugar - 40g
    • Yeast - 4,5g
    • Egg white - 63g
    • Flour - 113g
    • Sugar - 75g

    In a medium-sized bowl, mix together the vegetable oil, egg yolks, milk, all purpose flour, lemon zest, orange zest, sugar and baking powder.
    Whisk these ingredients until they are well combined and set aside. 

    In a stand mixer, make a French meringue with the second amount of sugar and egg whites.
    Start by whipping the egg whites on medium until they are frothy, then gradually add the sugar while the volume increases.
    Finish by placing the mixer speed on high until stiff peaks are achieved. 

    Fold the 2 mixtures in 3 increments to achieve a uniform chiffon cake batter. 

    Line a half sheet pan with parchment paper. Spread the batter evenly. 

    Bake at 175°C (347°F) for about 10-15 minutes or until a toothpick inserted in the center comes out clean. 

    Let the cake cool to room temperature.
    When cool, spread a thin layer of crunch. Let this set in the refrigerator and cut into 4cm squares.
    Set aside. 

  2. Kalamansi curd


    • Frozen fruit purée 100% : Kalamansi - 175 g
    • Egg - 200g
    • Sugar - 200g
    • Butter - 300g
    • Gelatine (sheet) - 6g

    Place the eggs, sugar, and puree in a medium-sized bowl and place it over a pot of boiling water until blended.
    While whisking constantly, cook the mixture until it thickens and resembles a texture similar to sour cream or mayonnaise. This will take about 10 minutes.
    Remove from heat and immediately strain the mixture with a new sieve into a medium-sized bowl.
    Cut the butter into small pieces and with an immersion blender or a whisk, incorporate the butter until it is emulsified well.
    Pour the curd directly into a small, 35mm flexipan cube mold.
    Fill the mold up to three quarters full.
    Unmold and reserve the curd in the freezer.

    In this step

  3. Purple spray paint


    • White chocolate - 250g
    • Cocoa butter - 250g
    • purple coloring - 5g

    Melt the cocoa butter in the microwave and with an immersion blender, blend the purple coloring in.
    Pour the purple cocoa butter over the white chocolate and blend well.
    Return to the microwave and heat until is it 35°C (95°F).
    Reserve and prepare your spray gun.

  4. Blueberry-yuzu mousse


    • Frozen fruit purée, sugar added : Blueberry - 300 g
    • Frozen fruit purée 100% : Yuzu - 25 g
    • Icing sugar - 60g
    • Gelatine (sheet) - 12,5g
    • heavy cream (whipped with icing sugar) - 250g

    In a medium-sized saucepan, boil the purees.
    Whisk in the bloomed gelatin until it dissolves.
    Pour into a medium-sized bowl.
    Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.
    When cool, fold in the whipped cream in 3 increments until you have achieved a uniform mousse.
    Refer to cake construction below.

    In this step

  5. Cake construction

    Pipe the blueberry mousse into the large cube 50mm flexipan.
    Fill it to the halfway point.
    Place the frozen kalamansi curd in the middle, and enough blueberry mousse as needed to cover the kalamansi curd.
    Place the orange-lemon sponge/crispy praline on the top with the cake facing outward.
    Freeze the mousse overnight.

    Unmold and spray evenly with the purple spray paint.
    Reserve in the refrigerator and garnish before serving.

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