Vanilla Mousse, Blueberry Cream, Lime Olive Oil Cream, Blueberry Meringue, Blueberry Gel, Vanilla Diamant, Lime Sponge Cake, Lime Sorbet
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Vanilla Mousse, Blueberry Cream, Lime Olive Oil Cream, Blueberry Meringue, Blueberry Gel, Vanilla Diamant, Lime Sponge Cake, Lime Sorbet

By September 12, 2025

Recipe courtesy of Executive Pastry Chef James Satterwhite

Ingredients

Instructions

Procedure for the Vanilla Mascarpone Mousse:

  1. Warm the cream. Add the vanilla beans, which have been split and scraped, into the cream. Infuse for 30 minutes.
  2. Bloom the gelatin with the water.
  3. Add the bloomed gelatin and sugar to the mix and heat.
  4. At 50°C, add the yolks and stir until the mixture reaches 85°C.
  5. Pass through a chinois and let cool down. Refrigerate overnight.
  6. When cool, whip 550 grams of crème anglaise with 300 grams of mascarpone until a mousse texture is obtained.

Procedure for the Blueberry Cremeux:

  1. Bloom gelatin in cold water.
  2. Add the first five ingredients into a pot and stir constantly until it just comes to a boil. Pass through a chinois into a bain marie.
  3. Add melted gelatin.
  4. Cool down to 45°C and add the butter. Emulsify using an immersion blender.
  5. Once complete, place in into a small 'globe' silicon mold and place in the freezer.

Procedure for the Lime Olive Oil Cream:

  1. Add lime juice, zest, sugar and eggs to a bowl. Combine with an immersion blender and place on a bain marie.
  2. Cook mixture until it reaches 85°C. Add melted gelatin.
  3. Pass through a chinois into a metal bain marie.
  4. Cool until 50°C, and using an immersion blender, add the butter.
  5. Place into a container with plastic film touching the surface and chill overnight.

Procedure for the Vanilla White Chocolate Chantilly:

  1. Bloom the gelatin and water.
  2. Split and scrap the vanilla into the cream. Heat up and let infuse for 20 minutes.
  3. Heat the cream mixture back up to a boil and pass the mixture through a chinois onto the white chocolate.
  4. Whisk until smooth and finish with an immersion blender. Place into a container with plastic film touching the surface overnight.
  5. When ready, whip until mousse consistency.

Procedure for the Almond-Lime Sponge Cake:

  1. Robot coup almond flour and all-purpose flour.
  2. Combine zest and melted butter.
  3. Whip eggs, yolks, sugar, and inverted sugar.
  4. Whip egg whites and sugar.
  5. Combine the two egg mixtures, then fold in the dry.
  6. Add in the butter/lime zest mixture by first adding some of the mixture to the butter and then folding in.
  7. Spread onto a Silpat and bake at 400°F.
  8. When out of the oven, invert and remove the Silpat.

Procedure for the Diamant Sable:

  1. Cream butter, salt and sugar.
  2. Add scraped vanilla bean seeds.
  3. Sift flour.
  4. Add egg yolks. Maintain the emulsion.
  5. Add the flour.
  6. Press the dough into a flat rectangle, wrap in plastic film, and chill.
  7. Once chilled, roll to approximately 3mm and cut discs slightly larger than the mold base using a round cutter. Place onto a Silpat and bake at 325°F.
  8. Bake extra discs to be crumbled up when when baked.

Procedure for the Blueberry Meringue:

  1. Mix all of the ingredients together until a meringue texture is obtained.
  2. Using a plain tip, pipe kisses on a Silpat and dry in a 180°F oven.
  3. Using a St. Honoré tip or a petal piping tip, pipe meringues out side by side in a slight curve and dry in an 180°F oven.
  4. Store meringues in a container with desiccant and a tight lid.

Procedure for the Blueberry Gel:

  1. Heat all ingredients in a pot and bring to a boil while whisking. Let boil for 1 minute.
  2. Place in small container with plastic touching surface and chill overnight.
  3. When ready to use, mix with an immersion blender until a fluid gel is reached.

Procedure for the Lime Sorbet:

  1. Combine milk, water, sugar, and lime puree and bring to 85°C.
  2. Pass through a chinois and cool.
  3. Use and immersion blender, then churn in a batch freezer.
  4. Store in the freezer.

Procedure for the White Chocolate Glaze:

  1. Gently melt white chocolate and mix in oil.
  2. Finish with an immersion blender.

Procedure for the Vanilla White Chocolate Shards:

  1. Add vanilla beans to tempered white chocolate.
  2. Spread thin on parchment paper.

To Assemble:

  1. Have on a sheet pan silikomart stone molds and a small, offset spatula.
  2. Unmold the blueberry crèmeux.
  3. Cut the lime almond sponge to fit the base of the mold.
  4. Whip the vanilla mascarpone mousse and place in a bag with a plain tip.
  5. Fill molds halfway and add blueberry cremeux. Add more mousse and add lime almond sponge, using mousse as needed to cover the sponge and the small offset spatula to level the mousse with the mold.
  6. Freeze. Once frozen, remove from mold.
  7. Dip the mousse int the white glaze and place on the baked disc of diamant.
  8. Whip the vanilla white chocolate chantilly and place in a bag.
  9. Place lime olive oil cream in a bag.

To Plate:

  1. Sponge blueberry gel in the center of the plate.
  2. Place the vanilla blueberry mousse left of center.
  3. Pipe vanilla white chocolate chantilly on the top.
  4. Place diamant crumble on plate to hold sorbet.
  5. Add quenelle of sorbet.
  6. Pipe lime olive oil cream on plate.
  7. Add blueberry meringues and white chocolate shards.
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