Midnight Velvet Nebula

A mesmerizing deep purple-black mousse infused with black sesame and blackberry flavors, adorned with shimmering edible stars and finished with a glossy galaxy mirror glaze.

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.

Black sesame paste - 15g Heavy cream - 100ml Mascarpone cheese - 40g Activated charcoal - 1/4 tsp Blackberry puree - 25ml Butterfly pea flower extract - 10ml Vanilla bean paste - 1/2 tsp Gelatin sheets - 1 sheet White chocolate - 50g Glucose syrup - 15ml Condensed milk - 25ml Edible silver luster dust - a pinch Edible silver stars - 1 tsp