Blueberry mousse with lime crème anglaise, rose petal meringue, caramelised pâte feuilletée and berries

Once again here I come with one of my favorite combinations: blueberries and lime. These are just too gorgeous together and it seems that I can not get enough. Besides the intense purple of the baked blueberries is just amazing. Boosted with a little cinnamon and nutmeg the mousse is light and not too sweet, after all there is the meringue. If you have some rose syrup on hand add some to the whipped egg whites to intensify the flavour. Serve with the chilled lime scented custard and flakes of caramelised puff pastry.

 
Ingredients:
for the blueberry mousse:
150 g blueberry
1 tablespoon cane sugar
1 lime
cinnamon
nutmeg
1 sheet gelatine
20 g egg white
15 g sugar
1 tablespoons water
100 g heavy cream

for the meringue:
30 g egg white
30 g sugar
25 g icing sugar
1/4 teaspoon corn starch
dried rose petals

for the lime crème anglaise:
150 ml milk
40 g sugar
1/4 vanilla pod
zest of a lime
2 egg yolks

Preheat the oven to 150°C. Mix blueberries with cane sugar, cinnamon, nutmeg and lime juice and bake for 15-20 minutes. Soak gelatine sheet in cold water. Puree blueberries as long as still warm, then add gelatine and mix until molten. Bring sugar with water to the boil, in the meantime whip egg white until almost stiff. As soon as the syrup reached 120°C pour it to the egg white while whisking constantly. Fold beaten egg white to the blueberry puree, then fold on beaten cream. Chill mousse for 3-4 hours.

For the meringue beat egg white with a pinch of salt until half stiff, then gradually add sugar and beat until stiff. Fold in sifted icing sugar and corn starch and pipe meringue onto a baking paper covered sheet. Put dried rose petal on top and dry meringue over 90°C for 90-120 minutes depeding on the size.

For the custard beat egg yolk with sugar until fluffy. Bring milk with vanilla pod and lime zest to the boil and pour it over the egg yolk mixture while whisking. Put it back on the stove and heat until ti reaches 85°C, sieve and chill.