Cream caramel with blueberry mousse

Ingredients

• 300 ml cream
• 250 ml milk
• 1 egg
• 2 yolks
• 100 g sugar
• 10 g vanillin
• 250 g sugar
• 50 ml water
• 40 ml liquid glucose
• 200 g of mascarpone
• 50 g powdered sugar
• 50 g blueberry puree

Cooking

Step 1

For caramel, mix sugar with water, add liquid glucose, bring to a boil. Cook over low heat until caramelized. Next, pour the sugar caramel into a special form and let it harden.

Step 2

To make blueberry mousse, mix all ingredients together until smooth.

Step 3

Mix sugar with egg, add vanillin. Bring the cream and milk to a boil, remove from heat and add to the egg mixture in a thin stream, stirring with a whisk. And in this form, add to the caramel mold. Bake for 40 minutes at 160 degrees. Serve with blueberry mousse.