• Preheat oven to 170°C fan-forced
• Grease line a 30 x 17 x 3cm baking sheet

Blueberry Cake

• For the Blueberry Cake, in the bowl of a stand mixer with a paddle attachment, cream the butter and the sugar on medium speed for 3-5 minutes until light and fluffy.
• Meanwhile, sift the flour, baking powder and salt into a medium bowl. In another bowl, combine the buttermilk and vanilla paste.
• Still on medium speed, add the eggs and egg yolk to the mixer one by one. Continue mixing for 2 minutes once all eggs are incorporated.
• Incorporate half of the dry mixture, followed by half of the buttermilk mixture, then repeat until all ingredients are incorporated. Stop mixing when you can’t see any flour in the bowl – but do not over mix.
• With a spatula, gently fold in the fresh blueberries.
• Evenly spread the cake batter into the prepared baking sheet. Bake until a wooden skewer comes out clean, 10-15 minutes.
• Remove from the oven and leave to cool at room temperature.

Chocolate Mousse

• For the Chocolate Mousse, place cream (a) in a saucepan and bring to the boil.
• In a small bowl, whisk to combine and yolk and sugar.
• Gradually whisk the warmed cream into the yolk mixture to temper.
• Return the mixture to the saucepan over medium heat and cook, whisking constantly until it reaches 75-80°C.
• Place both chocolates into a medium bowl. Strain the hot cream mixture onto the chocolate, then mix well until all the chocolate has melted.
• Meanwhile, whip the cream (b) in the bowl of a stand mixer until stiff peaks form.
• Gently fold the whipped cream into the chocolate mixture until just combined. Transfer the mousse into a piping bag.
• Place a 7cm diameter cylinder silicon mould onto a baking tray and pipe a 75mm layer of the mousse into three of the cavities. Place in the freezer.

Blueberry Confit

• For the Blueberry Confit, in a stick blender cannister, blitz the fresh blueberries, lemon juice and vanilla until smooth. Pass the puree through a fine sieve.
• In a small bowl, whisk to combine the caster sugar, cornflour and pectin NH.
• In a small saucepan, combine the puree with the dry ingredients.
• Bring to a boil and, whisking constantly, cook for 2 minutes. Set aside at room temperature for 5 minutes, then pour the confit into a piping bag.
• Remove the silicon mould from the freezer and pipe a 1cm layer of the confit into at least three of the cavities. Place in the freezer for at least 1 hour.

Coconut Syrup

• Combine the water and caster sugar in a small saucepan and bring to boil. Remove from heat and let cool to room temperature.
• Add the Malibu and brush over the cooled blueberry cake.

Ganache

• For the Ganache, place the ingredients in a microwave-proof bowl and melt in the microwave at 30 seconds intervals until completely melted.
• Mix to achieve a silky and smooth texture.
• Cover the surface of the ganache with cling wrap and set aside.

Assembly of the Entremet Insert and Lamingtons

• To prepare the blueberry cake for the entremets and the lamingtons, use a 9cm diameter ring cutter to cut 3 discs from the cake, then use a 5cm ring cutter to cut three discs. Slice each disc in half horizontally.
• To assemble the entremet inserts, remove the silicon mould from the freezer, gently unmould the mousse and the confit.
• Assemble three inserts on a flat tray lined with baking paper. Layer the components as follows; start with a disc of cake, then place a disc of confit, then mousse and finish with another cake disc.
• Place into the freezer for 20 minutes.
• When the inserts are set, dip each insert into the ganache, then return to the freezer to set.
• To prepare the lamington base, place the coconut into a wide shallow bowl. Line a baking tray with baking paper
• Dip each 9cm lamington circles into the ganache and then into the coconut to coat. Place onto the tray and set aside.

Coconut Mousse

• Soak the gelatine sheets in a bowl with cold water.
• In a small saucepan, bring half of the coconut puree to a boil and then remove from heat.
• Squeeze excess water from softened gelatine and add to the saucepan. Whisk until the gelatine is dissolved.
• Add the remaining coconut puree and Malibu rum. Whisk until combined.
• Add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. On medium speed, whisk to medium peaks. Slowly add the caster sugar and continue whisking until the mixture reaches stiff peaks.
• Fold the coconut puree mixture into meringue and transfer to another bowl.
• Add the cream to another bowl of a stand mixer with a whisk attachment. Whip the cream and fold gently into the coconut mousse. Transfer to a piping bag, then place in the fridge to cool for 30 minutes.
• Remove the entremet inserts from the freezer and the coconut mousse from the fridge. Place a 62mm sphere silicone mould sheet onto a baking tray.
• Pipe the coconut mousse into 3 cavities, filling half-way. Add the frozen inserts and push down lightly, ensuring that the insert doesn’t touch the base of the mould. If needed, pipe more coconut mousse in the cavities to fill. Use an offset spatula to smooth the top. Return to the freezer until felly set, at least three hours to overnight.

Chocolate Glaze

• When the entremets has set, melt the white chocolate and cocoa butter in a microwave-proof bowl by microwaving at 30 second increments, stirring each time, until the mixture reaches a temperature of 45°C and cocoa butter has melted.
• Add drops of navy and violet food colouring to match the colour of a blueberry.
• Prepare a cake rack over a baking tray.
• Remove the entremets from the freezer and pierce with a skewer. Dip each entremet in the glaze, then place onto the rack, dome side facing up. Leave until excess has dripped away and the glaze has set. Transfer to the freezer.

To Serve

• Remove the blueberry entremets from the freezer 90 minutes prior to serving.
• Place a lamington disc onto the middle of each plate. Place the blueberry entremet on the middle of the lamington. Garnish with glitter and flowers.