MOUSSE CAKE WITH BROWNIE AND CHERRY CONFIT 

MOUSSE CAKE WITH BROWNIE AND CHERRY CONFIT
A moist and delicious cake with heavenly mousse, chocolate brownie and cherry confit. This is not only very beautiful and stylish cake, but also the most delicious dessert. Try to prepare mousse cake at home!
Ingredients:
For the cherry confit:
• 300 gr. (10 oz.) cherries, pitted
• 65 gr. (4 tablespoons) sugar
• 30 ml. cold water
• 6 gr. (1 teaspoons) powdered gelatin
• Lemon juice
For the mousse:
• 400 ml. (2 cup) milk
• 50 ml. (1/4 cup) cold water
• 10 gr. (3 teaspoons) powdered gelatin
• 4 egg yolks
• 100 gr. sugar
• 500 ml. (2 1/2 cups) heavy cream
• 50 gr. White chocolate
• brownie or chocolate cake for base
• gloss glaze or other decoration
Prepare the cherry confit:
Mix the cherries with the sugar and let macerate for 2 minutes.Place the sauce over medium heat and bring to the boiling point, decrease the heat and let simmer for 5 minutes until it starts to thicken. Remove from the stove. Blend in the food processor or using an immersion blender. Add the lemon juice and mix well.
Meanwhile, place the water in a small, shallow, microwaveable bowl and sprinkle the gelatin over it. Let sit for 5 minutes to bloom and heat in the microwave on ⅓ power in 20 second intervals, stirring after each one, until the gelatin is completely dissolved. Add the gelatin to the cherry sauce and mix it well.
Pour into the mold and put it in the freezer for 3-5 hours or at night.
Prepare the mousse.
Start whipping the egg yolks with sugar until foamy. Meanwhile, place milk in a heavy-bottom saucepan and place over medium heat. Let the mixture boil. Remove from the heat and increase the speed of your mixer to high and gently pour the milk into the egg mixture. Whip until combined. Place mixture in a heavy-bottom saucepan and place over medium heat or on a water bath. Cook, stirring. The mass should not boil. The cream should not be heated above 80 degrees. When the mass is slightly thickened - add white chocolate. Stir. Add the swollen gelatin. Stir. Cool the mass. Whisk the heavy cream until soft peaks form.
Mix the heavy cream with the preparing mass, using the whisk attachment on high speed of your mixer. Stir well the mousse.
Assemble the cake.
Place the brownie on the bottom of spring-form pan and center it. Pour 1/3 of the mousse over it, also filling the gap between the cake and the pan. Even the surface with the back of a spoon and place in the freezer for a minimum of 20 minutes. Remove the pan from the freezer, the mousse should be set, and place and center the second layer - cherry confit. Pour the remaining mousse over it, smooth the surface and return to the freezer for minimum 2 hours, preferably overnight. Take the cake out of the freezer, release gently from the pan. Decorate with gloss glaze or other decoration, if desired. Let sit in the refrigerator for at least an 1 hour before serving, so that the cake has time to loosen.
Bon Appetit!
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