Blackberry Ombre entremet - recipe with step-by-step photos

Ingredients for the dough layer:

• 2 eggs
• 2 spoons with wheat flour
• 2 spoons with sugar

Ingredients for the blackberry jelly:

• 550 grams of blackberries
• 100 grams of sugar
• 50 milliliters of water
• 6 grams of gelatin
• 1 spoon with lemon juice

Ingredients for the yogurt mousse:

• 500 grams of yogurt
• 200 grams of fresh cream
• 50 grams of sugar
• 4 grams of gelatin

Prepare the layer:

Separate the egg yolks from the egg whites.

Beat the egg whites with one spoon of sugar and sepaately the egg yolks with the other spoon of sugar.

Add the beaten egg yolks over the beaten egg whites, then add the flour and mix slowly until well incorporated.

Cover a baking tray with a piece of baking paper and pour the composition to form a 20 cm round layer (you can use a dettachable baking circle to make sure you pour the composition in a round form, but make sure to remove the circle before starting the oven).

Let it bake at 180 Celsius degrees for 10 minutes or until done. Let it cool!

Prepare the yogurt mousse:

Beat the fresh cream with the sugar.

Heat 100 grams of yogurt and while still warm add the hydrated gelatin and mix until dissolved. Let it cool. When cooled, mix it with the remaining yogurt and the beaten fresh cream.

Divide the mousse in 4 equal parts.

Put it aside for later.

Prepare the blackberry jelly:

In a pot, add the fresh (or frozen) blackberries, the sugar, the water and the lemon juice and let it simmer for 10-15 minutes at slow fire.

Remove from fire and, while still warm, add the hydrated gelatin and mix until dissolved.

Strain the juice and let it cool! From this composition you will have about 700 grams of blackberry jelly.

Before assembling the cake, prepare 4 bowls:

The first one should be only with a quarter of the yogurt mousse, without anythign else, so the colour will be white.

The second one will be prepared as fallows:
Mix a quarter of the yogurt mousse with 70 milliliters of blackberry jelly. You will have a nice pink color.

For the third one mix a quarter of the yogurt mousse with 150 milliliters of blackberry jelly.

For the fourth one mix a quarter of the yogurt mousse with 250 milliliters of blackberry jelly.

Keep the remaining blackberry jelly for the last layer of the cake.

Assembling the cake:

On a plate, in a detachable circle, put the dough layer.

Then add the yogurt mousse and let it settle in the fridge for about 20 minutes.

When settled, take it out from the fridge and add the second bowl (see above) with the mousse/blackberry jelly (the pink one). Put it back in the fridge for another 20 minutes.

When settled, take it out again and continue with the third bowl with mousse/blackberry jelly filling. Put it in the fridge to settle down for another 20 minutes.
 
When the time has passed, take it out and add the fourth bowl of mousse/jelly. This one shoul be darker then the previous (because it has more blackberry jelly). Put it back in the fridge for another 30 minutes.

And to finish, on top add the remaining jelly and put it in the fridge over night.

The next day you could add on top some fresh blackberries, a few leaves and some flowers and you are good to receive your guests.

Enjoy!