Blueberry mousse pie, cherry bird and elder flower

Ingredients:
Cherry leaf biscuit:
120 g of cherry flour
150-200 g of wheat flour
250 ml of hot milk
180 g of sugar
1 egg
2 tsp. Baking powder

Blueberry mousse:
100 g of blueberry puree
20 g of sugar
30 ml of water
30 ml of elderberry syrup
~ 6 g of gelatine
2 yolks
150 ml cream 35%

Vanilla mousse with sour cream:
450 ml of milk
4 yolks
2 tsp. Starch
30 g of sugar
1 tsp. Extract of vanilla
~ 20 g of sheet gelatin
3 tablespoons Syrup of elderberry
250 ml cream 35% (whisk)
150 g of sour cream 20-25%

Berry jelly (filling):
70 g of berry puree without pits (I have red and white currants)
30 g of sugar
80 ml of water
5 g of sheet gelatin

Decoration:
Fresh berries
Chocolate curls

Preparation:
1) Cherry-seed biscuit: warm oven to 180 ° C. Cover the pan with baking paper.
Cherry wheat flour pour hot milk and leave for 2 hours. Sugar rub with egg. Add the sifted flour together with the baking powder, then the cherry. Mix thoroughly and put on a baking sheet. Surface level with shovel. Bake for about 10-15 minutes.

2) Blueberry mousse: soak gelatin in cold water. Rice yolks. In the saucepan mix blueberry puree, sugar, water and elderberry syrup. Bring to a boil and boil a little for 1 minute. Remove from heat and a thin trickle, with continuous stirring, pour the mass into the yolks. Then pour everything back into the saucepan, put on a small fire and, constantly stirring, bring the mixture to 85 ° C. Remove from heat, add the pressed gelatin, stir until it is completely dissolved. Cool the weight. Cream whisk to a firm and lush foam and gradually combine with the cooled blueberry cream.
3) Cut out 2 rounds 18-20 cm in diameter from the cooled biscuit. One cake should be put in a silicone shape of the same size (with high sides) and soaked with elderberry syrup. Top with blueberry mousse and cover it with a second crust. Also lightly soak it and remove all the workpiece in the freezer for several hours.

4) Vanilla mousse with sour cream: soak gelatin in cold water. In the saucepan bring the milk to a boil. Whip the egg yolks, starch and sugar separately. Slowly pour the hot milk into the yolk mixture, pour everything back into the saucepan and boil over low heat until the mixture slightly thickens. Add vanilla extract and pressed gelatin. Add the elderberry syrup. The resulting cream covered with food film and cool at room temperature. When the cream has cooled, mix the whipped cream and sour cream.

5) Assembling: a side of a detachable shape with a diameter of 20-22 cm, lay a curb-ribbon. Frozen billet to get from the mold and put in a disassembled form. Top with vanilla mousse and sour cream. The surface should be leveled and put into the refrigerator for several hours before the mousse solidifies.

6) Berry jelly (pouring): gelatin soak in cold water. In the saucepan pour the water, add sugar and berry puree. Bring the mixture to a boil. Remove from heat and add pressed gelatin. Stir until it is completely dissolved. Cool and pour a thin-thin layer over the already frozen vanilla mousse. Again, remove the cake in the refrigerator until the jelly is frozen.
7) Before serving, decorate the cake with fresh berries and chocolate curls.