White Chocolate & Raspberry Mousse Cake
A mousse entremet with white chocolate and raspberries. Ingredients are for a mould about 16-18 cm and roughly up to 8 cm high (i.e. small). The inserts inside must have a smaller diameter than the mould (2 cm smaller) in which it will be assembled.
Ingredients
| 40 g | sugar (dacquoise) |
| 50 g | egg white (dacquoise) |
| 40 g | almond flour |
| 12 g | white flour |
| — | raspberries |
| 100 g | raspberry puree (mousse) |
| 150 g | white chocolate (mousse) |
| 60 g | cream (mousse) |
| 3-4 g | gelatin (mousse) |
| 200 g | raspberry puree (coulis) |
| 40 g | sugar (coulis) |
| 1/2 ч.л. | lemon juice |
| 5 g | cornstarch |
| 5 g | gelatin (coulis, soaked in 60 ml water) |
| 50 g | water (glaze) |
| 40 g | sugar (glaze) |
| 60 g | glucose syrup |
| 35 g | condensed milk |
| 5 g | gelatin (glaze) |
| 50 g | white chocolate (glaze, must be good quality!) |
| 75 ml | milk (cream mousse) |
| 75 ml | cream (cream mousse) |
| 5 g | gelatin (cream mousse) |
| 200 g | white chocolate (cream mousse) |
| 200 g | semi-whipped cream (soft peaks) |
| — | vanilla |
Instructions
Dacquoise sponge: Whip a meringue from the egg white with the sugar. Carefully fold in both types of flour. Spread the mixture into a 16-18 cm mould (I piped it with a bag onto baking paper on which I had drawn a heart for the occasion). Bake at 180 until golden. Refrigerate wrapped in cling film.
Raspberry mousse (optional and to taste, can also be made with just the coulis): Soak the gelatin, melt the chocolate, mix with the puree (which must be at a temperature close to the chocolate), add the melted gelatin. Wait for it to cool and mix with the semi-whipped cream (to soft peaks). Pour into a 16 cm mould wrapped in cling film (so it can be removed and wrapped later) and place in the freezer to set. When this happens, pour the raspberry coulis layer over it.
Raspberry coulis: Bring the puree and sugar to a boil, add the cornstarch dissolved in water and cook 1-2 min, stirring. Add the previously soaked (in cold water) and melted (after swelling) gelatin. Pour into a 16 cm mould and freeze.
Mirror glaze: Combine water, sugar and glucose. Boil for 30-40 sec. Remove and pour in the prepared gelatin. In a tall vessel (a jug is most convenient) place the condensed milk and chocolate. Pour the syrup over them. Leave for two-three minutes and blend with an immersion blender. Cover with cling film in contact with the surface and leave to stabilise at least 7 h in the fridge. Before use, heat to 30 degrees and colour in the desired colour. Once you have made these components (sponge, coulis and glaze), proceed to the mousse.
Cream mousse: Bring the milk and cream to a boil (not boiling, just heated), add the vanilla and leave to infuse (about 30 min). Then reheat, add the gelatin and pour the mixture over the chocolate. Stir well, an immersion blender can be used. Cool to 30 degrees and mix with the semi-whipped cream (whipped to soft peaks, not fully). This is the final stage before assembling the cake, when we have the other components!
Assembly: Pour 2/3 of the mousse into the cake mould, place the frozen coulis (or mousse with coulis), making sure it is horizontal so we have a beautiful cross-section. Cover with the remaining mousse and place the sponge. It should be on top like a lid. Level it, remove any mousse on the sides and wrap in cling film. Refrigerate in the freezer for several hours. Heat the glaze to 30 degrees, can be done in the microwave in stages, and stir carefully so it doesn't fill with air. At this stage it can be coloured with dye of the desired colour. Remove the frozen cake, place on a rack which is over a tray and pour the glaze over it quickly. It sets almost immediately due to the shock of the cold surface :)