Making the Blueberry Gelee and Puree

1. Combine the blueberries and 2 tablespoons of sugar and 1 1/52 teaspoon of lemon juice in a pot. Bring to a simmer over a medium heat and stirring and smashing lightly until the blueberries are soft.
2. Transfer the mixture to a blender,  taking care when using hot liquid. Blend and puree until smooth. This should make 1 cup of puree.
3. Keep 1/2 cup of the puree in a container in the fridge for the mousse later. Place the other half back into the pot.
4. Cut gelatin sheets into strips of about and inch to soak in cool water for about 5 minutes. (if using gelatin powder add 1/.1/2 teaspoons in 2 tablespoons of cool water.
5. In the pot with puree add the 2 tablespoons of remaining sugar and 1 /1/2  teaspoons of lemon juice, as well as the 2 tablespoons of water. Then heat until it just starts to bubble. 
6. Wring out the gelatin sheets that has softened with your hands making sure to get most water out. (if using the gelatin powder just add the mixture) Add this to the warm blueberry mixture and whisk in until all has dissolved smoothly.
7. This mixture is poured equally into silicone sphere molds. Refrigerate these molds over night. before you want to remove them freeze them for 30 minute, which will help you to remove them from the molds better. 

Baking the cake sponge.

1. preheat the oven to 180 Deg.C (350 Deg.F)
2. Line and grease a sheet baking pan for the cake mixture. 
3. In a bowl add the egg yolk and 3 tablespoons of sugar, whisk until they are light and frothy. Add the milk and almond extract. whisking again. 
4. Sift the cake and almond flour and salt. Fold in the mixture until all is together.
5. In a clean bowl whip the egg whites until frothy, and then add the (little at a time )1 tablespoon of fine sugar and whip this mixture until it forms a peek. Using about 1/3 of the egg white mixture, fold into the batter to lighten it. Then adding this batter mixture into the remaining egg white mixture folding it in altogether. Until there are no egg white mixture showing.
6. Pour this batter evenly into the baking sheet pan and make sure its spread evenly. Bake for 9 – 11 minute until the sponge feels spongy or lightly browned.
7. Leave to cool completely.

The Blueberry Mousse

1. Cut the gelatin sheets into strips and place in cool water for 5 min. to soften.
2. Place the reserved 1/2 cup of blueberry puree (that was refrigerated, then room temp.) into the pot and reheat over a medium heat until a smooth mixture has developed. Whisking any hard lumps. Wring out the softened gelatin sheets of water and add to the mixture in the saucepan and whisk until all is smoothly incorporated. Set aside and leave to cool until lukewarm.
3. In another bowl whisk together the mascarpone cheese with sugar, salt and extracts until a smooth paste like mixture is formed.  Then add the lukewarm blueberry mixture and whisk until smooth.
4. Mix the heavy cream to a peak with a mixer and add a 1/3 of the cream to the blueberry mixture to lighten it and then add the remaining blueberry mixture to the cream and fold in until all has blended.

To assemble your cake molds.

1. Spoon or pipe your mousse into the silicon molds not quite all the way full. (half) Then gently press the blueberry gelee sphere dome facing down into the mousse filled dome. Scrape with a spatula any mousse coming our of the mold to make the mold nice and level. Then you would have cut out the sponge cake the size of the round shape of the molds. Press into the top of the mousse, making sure all this mixture is level with the molds. Place in a freezer overnight or at least 3 hours. until completely firm.
2. Remove the cakes from the molds before the glaze is made and place on a frozen cookie sheet lined with parchment paper. Then return to the freezer until you need to glaze it.

Making the Glaze

1. Add the gelatin strips (which the water has been wrang out) whisk this mixture until dissolved. Then add the condensed milk and whisk in. Then pour the warm mixture over the white chocolate pieces and leave sit for 30 seconds. Then stir until all is smooth. (or use an immersion blender but be careful not to leave bubbles int his mixture) 
2. Let the glaze cool the 95 deg. F, on an instant read  thermometer. ( the glaze needs to be the correct temperature to cover the cake evenly. As well as thick enough. When the glaze reaches these temperatures you can add food coloring or powders for color.
3. Remove cakes from freezer and place on a smaller diameter cookie jars or anything that will enable you to lift the cakes of easier once glazed, over a cooler rack and baking sheet to catch the glaze that will drip. 
4. If you need to rewarm the glaze to glaze more cakes if you have made more than 6 then do so. Over a double boiler or in short intervals in a microwave oven.
5. Pour the glaze evenly and generously over the cakes making sure not to leave bare patches. Leaving to drip for at least 5-10 min. Scrape the edges with a spatula to remove any drips carefully. Remove cakes gently and place on parchment paper or carboard rounds and place in fridge or serve at room temperature.
6. Decorate with some melted chocolate drizzled over the cakes. Top with any nuts or cake toppings you prefer. Also pipe a little left over cream lightly around the bottom of the cake.
7. Any left over glaze can be scraped together and saved in an airtight container for later use in a fridge. 
8. Glazed cakes can be kept in a fridge for up to 5 days, leaving them to come to room temperature before serving or decorating.
9. Serve with a special tea or coffee meeting. A beautiful fine dining dessert to present.