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Katrin Fridriks

mousse cake recipe

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mousse cake recipe

This is THE Chocolate Mousse Cake recipe. Weigh out 175g for the mousse and save any leftover for use another time. Step 4Sift the flour and salt into the bowl and fold it in, then gently fold in the melted butter. Whip the cream until it holds soft peaks, scoop into the piping bag fitted with the star nozzle and pipe around the bottom edge of the cake to serve. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked … Took me almost 2 days to make due to my medical condition but it was worth it. In a small pan combine the sugar with 100ml water, bring to the boil and cook until the syrup reaches 110°C on the sugar thermometer.

Tip 2: This dish can be made 1-2 days in advance - just chill in the fridge without the fruit topping until needed. Although you don't need to cut it all the way through, it's ok when you do so. Remove from the heat, add the kirsch and leave to cool. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer. Pour 65ml of cold water into a small bowl and sprinkle over the gelatine. Set aside. *First, cut off the straight end of the vanilla bean. Do this with a small spoon and do one drip at the time.

Set aside to cool a little. Read about our approach to external linking.

Matcha mousse cake 3 ratings 3.4 out of 5 star rating A popular ingredient in Asian desserts, matcha powder is made from finely ground green tea leaves.

Preheat the oven to 180C/160C Fan/Gas 4. Triple Chocolate Mousse Cake. Starting with the black jelly fill the syringe and attach the fine petal needle. Stir continuously, taking care not to let the chocolate get too hot.

Add the drained gelatine leaf and whisk to combine and melt the gelatine. Turn the bowl over from time to time to check on your design. Leave the cake to cool in the tin. Step 19Wrap the chocolate-coated acetate strip around the cake, chill for 5 minutes, then peel off the acetate. Slide the pan off the heat, add the gelatine mixture and mix until completely melted. Whisk the cream to soft peaks, and fold in the raspberry mixture until combined. Step 16Fill the third syringe with green jelly, attach the leaf needle and pipe a single or double layer of leaves around the red petals. Whip the cream until soft peaks form when the whisk is removed. Leave to cool, then using the ring mould as a guide cut out a 20cm disc. Repeat until you have injected 10–12 fine petals into the jelly.

Step 14Using a teaspoon, scoop a small, grape-sized ball of set jelly from the middle of the top of the bowl. Push the needle into the jelly and inject red petals all around the fine black petals, depressing the syringe plunger and simultaneously pulling the needle out of the jelly. Pipe additional black dots in between the red petals. Step 13Divide the jelly liquid between 3 small bowls and use the food-colouring pastes to colour one bowl red, one black and one green. Leave to cool slightly. Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Make the jelly bowl, cake and mousse-cake layers the day before you plan to serve to allow plenty of time for everything to set. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Spoon 2 tablespoons of raspberry purée into a small pan or jug and heat either over a low heat or in the microwave, until hot but not boiling. Prepare dark chocolate mousse.

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Step 7Soak the gelatine leaf in a bowl of cold water for 5 minutes, until soft and floppy.

When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. In a separate bowl, sift in all purpose flour, cocoa powder, and baking powder. Leave to soak for 2 minutes. In a small pan, heat 50ml of the cream with the sugar until hot but not boiling, then remove from the heat, add the drained gelatine leaf and stir gently to melt. Add the drained gelatine leaf and whisk until melted. Cut into wedges and serve with pouring cream. You need to line the tin right to the top even though the sponge will not fill it. It's almost as good as my classic chocolate mousse, strawberry mousse cake, triple Nutella mousse cake, and Nutella cheesecake.. Tip 1: Use chocolate with no more than 40–50 per cent cocoa solids as the richer types of chocolate can make this dessert too bitter. Step 10Soak the gelatine in bowl of cold water for 5 minutes, until soft and floppy. See more The best chocolate cakes recipes (25), Mary Berry's Absolute Christmas Favourites, Beef casserole with horseradish and mustard. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs.

Pour the mixture into the prepared springform tin and bake for 15 minutes, until risen and golden.

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