Steps
1. Soak the gelatin sheet in cold water for 5 minutes.
2. Heat the blackberry puree gently and dissolve the softened gelatin sheet into it, stirring until fully incorporated.
3. In a bowl, whip the heavy cream until soft peaks form.
4. In another bowl, combine mascarpone cheese, black sesame paste, activated charcoal, vanilla bean paste, butterfly pea flower extract, and the blackberry-gelatin mixture. Mix until smooth.
5. Fold the whipped cream gently into the mascarpone mixture until fully combined.
6. Pour the mousse into a serving mold and refrigerate for at least 4 hours or until set.
7. For the galaxy mirror glaze, melt white chocolate with glucose syrup and condensed milk over a double boiler.
8. Once melted and smooth, gently stir in edible silver luster dust to create a shimmering effect.
9. Cool the glaze to about 30°C (86°F), then pour slowly over the set mousse to create a smooth mirror finish.
10. Garnish with edible silver stars on top.
11. Chill for another 30 minutes before serving to allow the glaze to set.