How To make Frozen White Chocolate Mousse Cake
1 c Vanilla wafers crumbs
3 tb Unsalted butter; melted
6 oz White chocolate; chopped
3/4 c Sugar
1/4 c Water
4 Lg. egg whites
Pinch cream of tartar 1 1/2 c Chilled whipping cream
1 tb Grand Marnier
1 ts Vanilla
2 oz Chopped white chocolate
3 tb Chopped pistachios
RASPBERRY SAUCE:
2 c Fresh or frozen raspberries
1/4 c Sugar
2 tb Grand Marnier liqueur
Mix crumbs and butter in medium bowl. Press into bottom of 8" diameter springform pan. Refrigerate crust while preparing mousse. Melt 6 oz. white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly. Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer registers 238 degrees (soft-ball stage). Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form. Gradually beat hot syrup into whites. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes. Fold in warm chocolate. Refrigerate chocolate mixture until cool but not set, about 5 minutes. Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in chopped white chocolate. Pour mixture into crust; smooth top with spatula. Sprinkle top with chopped pistachios. Freeze until firm, about 6 hours. (Can be prepared 3 days ahead; cover with plastic.) Remove pan sides. Cut dessert into wedges. Serve with raspberry sauce. For raspberry sauce: Puree raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier. Refrigerate until well chilled, about 1 hour. (Can be prepared 3 days ahead; cover). (From Bon Appetit, May 1990)
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com -----
How To make Frozen White Chocolate Mousse Cake's Videos
Two ingredients dessert: the white chocolate mousse (with red fruit coulis)
If making a dark chocolate mousse is too hard then the white chocolate mousse is something you should try. Only 2 ingredients are needed and no eggs are required. In this video I will take you through the process on how to make a delicious white chocolate mousse from scratch served with a forest fruits coulis to go with it. It is an easy dessert to make, it is fast to make and is sure to impress.
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Written recipe:
INGREDIENTS ( for 4 people)
For the mousse:
80 grams /2.8 oz white chocolate (best possible quality you can find)
220 ml /7.4 fluid oz cream (heavy whipping cream) has to have t least 33 % fat content (for the whipped cream)
30 ml cream (to add to the chocolate)
For the forest fruit coulis:
100 grams /3.5 oz frozen berries
a squeeze of lemon juice
10 grams / 2 teaspoons white sugar
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Super shiny mirror glaze | Beginner-friendly recipes
In this tutorial I will show you how to make a super shiny, red mirror glaze that is perfect for beginners due to its elastic consistency. I am glazing in real time so that you see how it drips!
The key to mirror glazing is to have a good base recipe and ideally an immersion blender!
This recipe is only 5 ingredients and yes, it calls for glucose and gelatine because in my opinion this is gives you the best consistency for a glaze that will stay in place when you glaze a cake! There is nothing worse than seeing it drip without sticking.
There are sooo many tips in this video (sound on), from avoiding air bubbles, cake prep and textures.
I decided to make a heart shaped mousse cake and cover it with a vibrant red colour, but you can use any shape and any colour you want :)
More beginner-friendly tips:
Start with a cake that has no sharp edges! they are way easier to glaze.
Useful tools as seen in this video: (paid links)
instant read thermometer:
Heart-shaped silicone mould:
Immersion blender:
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Before you keep reading you please consider liking/sharing/commenting/subscribing to help support my small channel on YouTube, thank you!!
If there's a specific video you would like to see or a tutorial series, let me know in the comments and I will try and make it.
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00:00 Ingredients list for mirror glaze (only 5 ingredients!)
01:11 blooming gelatine
04:18 adding your food colour of choice
04:35 emulsifying the glaze, an important step to achieve a reflective surface
05:33 useful tools for glazing
07:42 glazing tips and technique
10:32 final texture check
Ingredients
10g gelatine
60g water
150g glucose
150g sugar
75g water
100g condensed milk
150g white chocolate
I used 1-5g of food colouring
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
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Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
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Chocolate Mousse Recipe | Easy Chocolate Dessert
Chocolate Mousse Recipe | Easy Chocolate Dessert
Ingredients
Cocoa powder 1/4 cup (25 gram)
Sugar 1/2 cup (100 gram)
Milk 1/2 liter (500 ml)
Vanilla essence 1tsp (5 ml)
Whipping cream 1 cup (250 ml)
© Hands Touch
Strawberry and Vanilla Mousse Cake with Easy Mirror Glaze | Entremet Dessert
Strawberry and Vanilla Mousse Cake with Mirror Glaze | Entremet Dessert
A delicious vanilla mousse with strawberry insert and a madeleine cake base and an easy white chocolate based mirror glaze
Recipe for the heart shaped silicon mold Batticuore from Silikomart.
Strawberry Jelly Insert:
100g Strawberries (fresh or frozen) | about 11 strawberries
17g Sugar | 3.5 tbsp
1 Tbsp Lemon Juice
1 1/2 Gelatine Sheets | 2.5g or 1 tbsp Powdered Gelatine
Madeleine Biscuit:
1 Egg
50g Sugar | 5tbsp
50 Butter | 3.5 tbsp
55g Flour | 0.25 cup
1tsp Baking Powder
1tbsp Lemon or Vanilla Extract
Vanilla Mousse:
5 Gelatine Sheets or 2 tbsp Powdered Gelatine
2 Egg Yolks
35g Sugar | 2tbsp + 1tsp
115ml Milk | 0.5 cup
30g Heavy Cream | 2tbsp
450ml Heavy Cream | 1.5 Cups
2 tsp Vanilla Extract or 1 Vanilla Bean
Prepare the creme Anglaise and remove it from the heat at 82 to 85C (185F)
Allow it to cool to 40C (104F)
Mirror Glaze:
75g Water | 5tbsp
225g Sugar | 1cup
150g Heavy Cream | 0.5 cup + 1 tbsp
100g White Chocolate | 0.75 cup chopped white chocolate
4 Gelatin Sheets
Food Coloring
Pour the glazing at 27C (80F)
Similar recipes:
Mango and Coconut Entremet Cake
Chocolate and Hazelnut Mousse Entremet Cake:
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Printable recipes: cookingfantasies.com
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Divine White Chocolate Raspberry Mousse Cake - A Burst of Sweetness in Every Bite!
This divine White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse. The delicate layers are then topped with a generous amount of sweetened whipped cream and finished with fresh raspberry halves and freeze-dried raspberries. Hope you will try it out as it is a burst of sweetness in every bite.
To print the recipe check the full recipe on my blog:
#whitechocolateraspberrycake #moussecake #raspberrymoussecake
0:00 - Intro
0:45 - Preparing the raspberry sauce
1:31 - Preparing the raspberry cake layers
3:07 - Preparing the white chocolate almond crunch
3:40 - Start assembling the cake
4:08 - Preparing the white chocolate mousse
5:39 - Preparing the raspberry mousse
6:30 - Continue assembling the cake
7:18 - Decorating the cake
8:05 - Enjoying the cake
Ingredients
Makes about 12 servings
Raspberry Sauce
1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Raspberry Cake Layers
2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
6 tbsp (90g) raspberry sauce
1/2 tsp (2g) salt
1 cup + 1 tbsp (140g) all-purpose flour
White Chocolate Almond Crunch
1.5 oz (45g) white chocolate
1 tbsp (14ml) vegetable oil
1/2 cup (40g) almond flakes
White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled
Raspberry Mousse
remaining raspberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 cup (240g) whipping cream (35% fat), chilled
Whipped Cream Topping
1 cup (240g) whipping cream , chilled
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
For Decoration
fresh raspberries
freeze-dried raspberries , optional
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