Blueberry Vanilla Mirror Bars with Hidden Cream Layerand Glossy Finish

Ingredients

For the Vanilla Bean Mousse:

8 oz white chocolate, finely chopped

1 1/2 cups heavy cream, divided

1 tbsp gelatin powder bloomed in 2 tbsp cold water

1 tsp vanilla bean paste

For the Hidden Cream Layer:

1/2 cup heavy cream

2 tbsp sweetened condensed milk

1/4 tsp xanthan gum

For the Blueberry Base:

1 1/2 cups blueberries, cooked and strained into a puree

1/4 cup granulated sugar

1 tbsp lemon juice

1 tsp gelatin powder bloomed in 1 tbsp cold water

For the Glossy Mirror Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

1 tbsp gelatin powder bloomed in 1/4 cup water

2 drops royal blue gel food coloring

For Garnish (optional):

4 fresh blueberries

Edible silver leaf

Directions

Prepare the hidden cream layer by whisking heavy cream,

condensed milk, and xanthan gum until thick. Pipe into

thin rectangular inserts and freeze until solid.

Mix blueberry puree, sugar, and lemon juice in a pan and

simmer. Stir in bloomed gelatin until dissolved. Pour into

the bottom of rectangular bar molds (about 1/4 inch

deep) and freeze until set.

Heat 1/2 cup heavy cream and pour over chopped white

chocolate. Stir until smooth. Add melted bloomed gelatin

and vanilla. Whip the remaining cream to soft peaks and

fold into the white chocolate mixture.

Pour the vanilla mousse over the set blueberry base in

the bar molds. Press the frozen cream layer into the

mousse and cover with more mousse. Freeze for 8 hours.

Simmer sugar, water, and condensed milk for the glaze.

Remove from heat, stir in bloomed gelatin and blue

coloring. Pour over white chocolate chips and blend until

glossy.

Once the glaze reaches 90 degrees Fahrenheit, unmold

the frozen bars onto a wire rack. Pour the glaze over the

bars in a smooth motion. Let set for 15 minutes before

transferring to a plate. Garnish with blueberries and silver

leaf.