I really just was inspired to make this dessert from when I was watching an episode of Sugar Rush on Netflix, which is this reality baking competition aka the things I used to learn how to cook from. Two somewhat snooty and bitchy, but funny contestants prepared this galaxy cake, where it was white on the outside, and had the whole universe on the side, and it was pretty damn awesome. However, the way that they did it was they baked whole cake balls into a cake to give it the visual of the nights sky littered with the planets. While it looked gorgeous, apparently it was dense and chewy. So I decided to take their idea, and make it into something that I knew 100% how to do, which were mousse cakes. If I made the planet balls out of mousse instead, then I can have better control over their texture. I also included tonic water in my dessert, because even though it tastes like ass, it can glow in the dark, and with enough things to season against it, it will not be really that noticeable. For the name, I was inspired by the song, “Jump Up, Super Star!” from Super Mario Odyssey, mostly because of how optimistic and happy it sounds. What? Not everything I write about it rude and vindictive. Just maybe 60-70% of it, depending on how much the universe has decided to piss me off.
For the overall cake/dessert, it’s going to be a brown butter cake, dyed black with charcoal, with blueberry mousse (in fuchsia, purple, and black colors through butterfly pea and activated charcoal), and tonic water infused white chocolate glaze, cheesecake spheres, which I am dying different colors using spirulina, matcha, turmeric, pitaya powder, and butterfly pea tea powder – don’t worry, they won’t taste of any of those things, just have the color. I just wanted to make it naturally colored so that it’s not repulsive to think about how artificial, shallow, and fake it is. Oh wait, now I’m just describing like 60% of the human race. But my aversion to fake-asses (not necessarily a passive aggressive comment aimed at anyone in particular, but rather just a general statement and expression of my opinion on the subject matter) applies to my stance on food coloring as well. In a way, it’s a blueberry cheesecake that was inverted on its head, and flipped inside out, and put back together.
For the cake:
1/2 cup flour
1/3 cup milk
3 tablespoons brown butter
1/3 cup granulated sugar
1 egg white
1/2 teaspoon baking soda
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
a pinch of salt
1 tablespoon activated charcoal powder
Whip the egg white with sugar, balsamic, salt, and baking soda. Combine together the flour with charcoal powder and the brown butter with salt and milk. Combine all three ingredients together. Pour into a lined 6 inch cake ring and bake at 350 degrees F for 25 minutes. Cool completely and level off before cooling down.
For the cheesecake mousse spheres:
8 oz cream cheese
1 packet gelatin powder + 3 tablespoons water
1/4 cup water
1/3 cup sugar
1 teaspoon vanilla extract
1/4 cup heavy cream, whipped stiff
a pinch of salt
1 teaspoon pitaya powder
1/2 teaspoon (1/4 each) matcha powder + spirulina powder
1/2 teaspoon butterfly pea tea powder
1/2 teaspoon (1/4 each) butterfly pea tea + pitaya powder
Melt water, sugar, and gelatin together. Bring to a simmer. Whip into the cream cheese mixture. Season with salt and vanilla. Pass through a sieve to remove lumps and divide the cream cheese mixture into four portions. Color each one using the different powder mixtures listed above. Divide the whipped cream into four portions and mix into each mixture as well. Pour into mini silicone half dome molds and freeze solid. Once frozen solid, press together the halves and rub the seam together to form whole spheres. Keep frozen so that they can set.
For the blueberry mousse:
1 cup heavy cream
1/3 cup blueberry puree
1/4 cup granulated sugar
1 packet gelatin powder + 1/4 cup water
3 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon activated charcoal powder
1 1/2 teaspoons butterfly pea tea powder
Melt sugar, lemon juice, zest, and gelatin into the blueberry puree at medium-high heat while stirring constantly. Pass through a sieve and allow the mixture to cool down to room temperature. Whip heavy cream to stiff peaks. Divide the blueberry mixture into three equal portions. Color one portion with the butterfly pea powder and another with the charcoal. Fold 1/3rd of the cream into each mixture. Over a lined sheet tray, pour the mousses into a lined 6 inch ring mold and swirl. Insert the spheres into the mousse, then press down the cake on top. Freeze solid.
For the glaze:
1 cup white chocolate
1/4 cup lemon juice
1 cup tonic water
2 packets gelatin powder + 1/4 cup lemon juice
Reduce the lemon juice with tonic water by 2/3rds. You want to have at the most, 2/3 cups of liquid left. At that point, add in the gelatin and simmer it down. Once the gelatin is fully melted, add in the white chocolate. Puree until smooth, making sure to not incorporate any additional air; if you have air bubbles, just pour through a sieve into a heatproof bowl, and allow the glaze to sit on a double boiler on really low heat so that you can cook off the additional bubbles. Keep heated at 90 degrees F when it is time to glaze the cake.
1/4 cup tonic water
1/4 cup white chocolate
1 tablespoon lemon juice
3 tablespoons agar agar
Bring agar, water, and lemon juice to a simmer. Take off heat and add in the white chocolate. Once fully melted, pass through a sieve and then pour onto any surface. Cut out stars to garnish the cake with.
Glaze the cake. Garnish with tonic water infused jellies.