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Blackberry Galaxy Stars

Galaxy-themed star-shaped mousse cakes with blackberry filling and mirror glaze.

Ingredients

Scale
  • For the Blackberry Mousse:
  • 2 1/2 cups fresh blackberries
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2 tsp gelatin powder
  • 3 tbsp cold water
  • For the Vanilla Star Cake Base:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • For the Galaxy Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tbsp water
  • 1 tsp gelatin powder
  • 2 tbsp cold water
  • Purple gel food coloring
  • Black gel food coloring
  • Silver edible shimmer dust
  • For Garnish (optional):
  • Fresh blackberries
  • Edible silver stars
  • Micro mint leaves

Instructions

  1. Bloom gelatin for the mousse in cold water and set aside.
  2. Cook blackberries with sugar and lemon juice until softened, then strain for a smooth puree. Stir in vanilla and dissolved gelatin. Cool completely.
  3. Whip heavy cream to soft peaks and gently fold into the blackberry puree. Refrigerate until slightly thickened.
  4. Prepare the cake batter by mixing flour, baking powder, and salt. Cream butter and sugar until fluffy, then add eggs, milk, and vanilla. Fold in dry ingredients.
  5. Spread batter into a lined baking pan and bake until lightly golden. Cool completely and cut into star shapes using a cookie cutter.
  6. Pipe or spread blackberry mousse onto each star base and freeze until firm.
  7. Bloom gelatin for the glaze. Combine with melted white chocolate, condensed milk, and water until smooth. Divide and tint portions with purple and black coloring.
  8. Pour the glazes together without fully mixing to create a galaxy effect, then coat the frozen mousse stars evenly.
  9. Allow glaze to set, then decorate with fresh blackberries, edible silver stars, and mint leaves before serving.

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