Blueberry Jam
Blueberries 280g
Sugar 30g Eggs 3 (at room temperature) Cornstarch 8g Whipping cream 165g Cut with a hot knife for a molten filling. A spoonful of blueberry jam, delicious and not greasy.
Reserve about 140g of the cooked jam for later use, and mix the remaining jam into the batter.
Mix thoroughly after each addition before adding the next portion. After all ingredients are fully combined, sifting the batter will result in a finer texture. Add the blueberry jam to the sifted batter. The batter can be chilled in the freezer for about 40 minutes. Squeeze in about 90g of blueberry jam. At this point, preheat the oven to 230°C (top and bottom heat).Place into a preheated oven.
Upon removal, tap to release hot steam, then allow to cool completely. Seal and refrigerate overnight. Spread blueberry cream on the surface, then decorate with blueberries and mint leaves. Finished. Upon slicing, a double flowing center is revealed. It is truly delicious…
