Blueberry Meadow
Sponge, Blueberry-cream cheese mousse, Cream, Fruit and Jelly — a Zeelandia recipe in 5 components, makes 1 tray 60 × 40 cm. Uses Zeesan Cream Stabiliser, Neutral – 4 kg and Jelly Neutral 5 kg.
- mixing speed (sponge)
- low
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 560 g |
| Oil | 560 g |
Blueberry-cream cheese mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Blueberry-Cream Cheese | 500 g |
| Cream (30% fat) | 1000 g |
| Water | 1000 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 300 g |
| Cream (30% fat) | 1100 g |
| Mascarpone | 400 g |
| Water | 300 g |
Fruit
| Ingredient | Quantity |
|---|---|
| American blueberries | 1100 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 300 g |
| Water | 1500 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60 x 40 cm frame. Bake at 180°C for about 30 minutes.
- Blueberry-cream cheese mousse
Whip the chilled cream. Dissolve Zeesan Blueberry-Cream Cheese thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread the mass over the previously baked sponge and level it.
- Cream
Whip the chilled cream with the mascarpone. Dissolve Zeesan Neutral thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Pour the mass over the blueberry-cream cheese mousse and level it.
- Fruit
Sprinkle the American blueberries over the top of the cream (press the fruit gently into the cream).
- Jelly
Dissolve the jelly in hot water. Pour the setting jelly over the fruit in portions. Leave to set.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.