Mousse cake with mirror glaze (calculation for 2 cakes) 🍰
🍰Berry compote:
90 g strawberries (3.2 oz, fresh or frozen)
150 g pureed seedless raspberries (1/3 lb)
6 g NH pectin (1 tbsp. with slide)
30 g sugar (1 oz)
3 g gelatin + 15 ml water (0.1 oz + 0.5 fl. oz)
citric acid
🍰 Prepare the berry compote.
1. Soak the gelatin with water, leave to swell for 10-15 minutes.
2. Mix the pectin with the sugar.
3. Combine the raspberry puree with the strawberry cubes, warm to a temperature of 80F and add sugar and pectin, stir. Bring to the boil, boil for 1 minute.
4. Add citric acid, gelatin mixture, stir.
5. Prepare the molds, pour the compote into the molds and send to the refrigerator for 1 hour and then to the freezer for 8-10 hours.
🍰Dacuise:
60 g protein (2 pieces)
60 g sugar (2.1 oz)
40 g almond flour (1.3 oz)
20 grams of wheat flour (0.7 oz)
10 g butter (0.3 oz)
🍰 Prepare the dacquoise.
1. Turn on the oven to 340F.
2. Whisk the egg whites, add the sugar and whisk until stiff peaks.
3. Add the melted butter and stir to combine.
4. Mix almond and wheat flour, add to the protein mixture, mix.
5. Place the batter in a pastry bag and then onto the prepared parchment and bake for 15-18 minutes.
6. Cool and place in the freezer for 30 minutes.
🍰 Pistachio mousse:
300 ml milk (10 fl.oz)
60 g pistachio paste (2.1 oz, 100%)
60 g sugar (2.1 oz)
25 g corn starch (1 oz)
60 g white chocolate (2.1 oz)
9 g gelatin + 45 ml water (0.3 oz + 1.5 fl.oz)
360 ml cream (12 fl.oz, 30% fat)
🍰 Prepare the pistachio mousse.
1. Soak the gelatin with water, leave to swell for 15 minutes.
2. Mix sugar and starch, combine with milk, stir. Bring to a boil, stirring constantly. Boil for 30 seconds.
3. Add the swollen gelatin and stir to combine.
4. Add the chocolate, stir to combine.
5. Add pistachio paste, stir. Cover with foil in contact and refrigerate to 32-33°C.
6. Whip the cream until soft peaks, combine with the base.
🍪Crunchy layer:
30 g white chocolate (1 oz)
30 g Filétin (1 oz)
10 ml vegetable oil (0.3 fl.oz, refined)
10 g pistachio paste (0.3 oz)
🍪Prepare the crispy layer.
1. Combine white chocolate and vegetable oil, melt.
2. Add pistachio paste, stir.
3. Add the filo and stir to combine.
4. Spread the crispy layer on the biscuit, send to the freezer - until completely frozen.
🍰 Glaze:
75 ml water (2.5 fl.oz)
150 g sugar (1/3 lb)
150 g glucose syrup (1/3 lb)
150 g white chocolate (1/3 lb)
100 g condensed milk (3.3 fl.oz)
10 g gelatin + 50 ml water (0.4 oz + 1.7 fl.oz)
Pistachio Dye
🍰 Prepare the mirror glaze.
1. Soak the gelatin, leave to swell.
2. Mix water, sugar, condensed milk and glucose syrup.
3. Add the coloring agent, place over medium heat, and bring to 210F.
4. Combine with the white chocolate, add the swollen gelatin, and stir.
5. Process with an immersion blender.
6. Cover with cling film, place in the refrigerator for 24 hours.
7. Reheat in the microwave and beat again with a blender.
8. Cover with foil in contact, refrigerate to 60-67F.
🍰 Assemble the cake.
1. Place the pistachio mousse in the mold.
2. Place frozen compote on top, place mousse on top again.
3. Place the frozen biscuit with the crispy layer.
4. Place in the freezer for 12 hours.
🍰Glaze the cake.
1. Remove mold from cake, wipe away possible condensation with a napkin.
2. Pour frosting over the frosted cake.
3. Allow the frosting to drain.
4. Place crushed pistachios along the base of the cake.
5. Place in refrigerator for 4-5 hours.
🍰Decorate the cake.
1. Place a chocolate "nest" on the cake.
2. Decorate the top with fresh raspberries.