Mousse cake exotic refreshment

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Mousse cake exotic refreshment

Quantity of servings: 1

Ingredients

Coconut sponge cake (2x 18 cm diameter forms)

egg whites 250 g

sugar 70 g

salt 1 g

almond flour 150 g

wheat flour type 500 50 g

powdered sugar 180 g

baking powder 2 g

coconut flakes 100 g

Passion fruit crèmeux

passion fruit pulp 192 g

egg yolks 84 g

sugar 65 g

gelatine mass 18 g

butter 95 g

Strawberry jelly

gelatine sheets 10 g

strawberry puree 350 g

glucose syrup 25 g

orange paste 50 g

lemon juice 50 g

Bavarian mousse with white chocolate

gelatine sheets 14 g

UHT milk 3.2% 35 g

UHT cream 33% 410 g

egg yolk 65 g

sugar 50 g

lime zest 6 g

Bellaria White Chocolate 33% 170 g

UHT cream 33% 500 g

Milk chocolate confectionery compound coatings

gelatine sheets 20 g

water 300 g

sugar 150 g

cocoa 10 g

glucose syrup 350 g

sweetened condensed milk 200 g

Bellaria Milk Couverture Chocolate 34.5% 300 g

Preparation method

Coconut sponge cake

Beat egg whites with sugar and salt. Mix with dry ingredients and finally combine with shavings. Bake for 20 minutes at 170°C.

Passion fruit crèmeux

Create creme anglaise from all ingredients, except butter; heat to 82°C and cool in cold water to 45°C. Add butter, emulsify, pour into rings and freeze.

Strawberry jelly

Soak the gelatin in cold water. Heat the purée with glucose and paste to 80°C in a saucepan. Add the soaked gelatin, stir and add the rest of the liquids. Pour over the frozen passion fruit disks and freeze.

Bavarian mousse with white chocolate

Soak the gelatin in very cold water. Create creme anglaise using milk, cream, egg yolks, sugar and lime zest to 85°C. Pour this cream over the chocolate and blend. Add the strained gelatin and blend again. At 30°C, combine with whipped cream.

Milk chocolate confectionery compound coatings

Soak the gelatin in very cold water. Boil water, sugar, cocoa and glucose syrup. Add condensed milk and gelatin. Pour over the chocolate and blend.

Assembly

Pour the Bavarois up to the middle of the rant, put the fruit disk, cover it with the mousse and close the whole thing with a coconut sponge cake, frost it. Coat the cake with a 30°C milk chocolate glaze.