No Bake Blueberry Cheese Mirror Cake - Happy Malaysia Day

 

Ingredient	Method
Gelatin mixture: 4 tsp gelatin powder+ 55ml boiled water, sit for 5 minutes and stir until dissolved, divided use Aloe Vera Gelee: 1-2 aloe vera 15g caster sugar 50ml water 2 tsp lemon juice Blueberry Coulis: 20g caster sugar 80g bluberry jam 25ml water	Aloe Vera Gelee: Blend Aloe vera, water and sugar until well. Gradually whisk in 7tsp of gelatin mixture. Pour the gelee carefully ganache into 6" lined pan with layer thickness of about 1-1.5cm in diameter. Freeze it for 15-30 minutes or set. Blueberry Coulis: Blend bluberry jam and sugar until well. Whisk the remaining of gelatin mixture. Pour the coulis into the freezed aloe vera gelee 6' lined pan with a thin layer no thicker than 1 cm. Freeze it until time of assembly.
Crunchy disc: 120g oat & wheat bars, crushed 35g white chocolate, melted a pinch of salt	stir all ingredients until combined. Press mixture into base of 6 inches cake tin. Chill until set and hard.
Filling: 250g cream cheese, 55g caster sugar, 4 tsp gelatin powder, 50 ml hot water, 80g bluberry jam 50g sour cream 10ml lemon juice 50ml heavy cream/ milk 1 tsp vanilla extract 160g heavy cream, whipped	Sprinkle gelatin powder into hot water, let stand for 5 minutes until dissolved. Beat cream cheese, sour cream, sugar until smooth. Then add 1 tsp lemon juice, blueberry jam and corn starch until blended. Gradually whisk in gelatine. Fold 1/4 whipped heavy cream into cheese batter to lighten it. Continue fold in remaining cream until well combined.
Mirror glaze: 75g water 150g caster sugar 150g glucose syrup 100g condensed milk 14g gelatin powder + 60g boiled water 150g white chocolate, chopped some food coloring	1. Add the gelatin to 60g boiled water, set aside for 5 minutes until gelatin dissolved. 2. Boil the glucose, sugar & 75g water until sugar melted and reach 100C. 3. As soon as the syrup boils, remove from heat and add the gelatin mixture, condensed milk, chocolate and mix until well and melted. 4. Blend the mixture using hand blender and then strain through a fine strainer to remove any lumps. Cool at room temperature. 5. Cover with plastic wrap "in contact" and chill for 12 hours or overnight in the refrigerator.
Assembly: Pour half of the batter into eclipse mould, refrigerate 15 minutes. Carefully place the gelee over the cheese, as centred as possible. Pour remaining of the cheese batter into it. Carefully place the crunchy disc and press gently to cover the sides of the cake. Flatten the surface. Wrap the mould in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight. To use the mirror glaze, using double boiled method/microwave to melt the glaze. Divide the glaze into two-three portions. Add few drops of food coloring into the glaze and stir well. Each lets wait the temperature reduce to 35C. To remove the cake, gently pull out from the silicon mould. To glaze a cake, place the cake on a cooking rack / 6" (smaller) round cake pan over a sheet tray. With quick movements, remove all the film by using hands/scraper. This will smooth the corners and the surface, and removes the outer layer of ice, allowing the glaze better bond with the product. This trick - one of the possible solutions to problems flowing from the sides glaze. Pour the glaze onto the center of the frozen cake (make sure whole cake is covered), then spoons the colorings glaze on the surface quickly, and used elbowed spatula to smear it. Walk away the excess of glaze using spatula. Being careful not to touch the glaze layer.