WINTER VILLAGE (mousse cake)
CONFI EXOTIC:
250 g fruit puree Exotic
30 g cane sugar (can be replaced with white)
3 g pectin
2 g agar-agar
We heat the puree in a saucepan and add mixed sugar with pectin and agar to the hot puree. Bring to a boil and boil for 1 minute. Pour into the smaller cavity of the liner. I took a plastic mold and closed it with a plastic bag and poured out the confit. To freeze.
LIME BISCUITS:
60 g soft butter
40 g sifted flour
60 g cane sugar (you can use white sugar)
75 g chopped hazelnuts
zest of 1 lime (citrus size 6 cm)
Mix all the ingredients until smooth, put in a form with parchment (bottom), and bake at t 160 degrees for 15 minutes.
COCONUT LAYER WITH HAZELNUT:
60 g chopped hazelnuts
25 g coconut powder (dry coconut milk)
55 g powdered sugar
20 g sifted flour
50-60 g chicken egg (1 egg)
20 g chicken yolk (1 yolk) and leave the egg white for the meringue!
40 g melted butter
Mix dry ingredients (flour, coconut powder, powdered sugar, chopped hazelnuts) and add 1 chicken egg and 1 chicken yolk, melted butter at room temperature.
Beat 40 g of egg white from the second egg with 30 g of sugar and combine with the coconut-hazelnut mass and mix gently without damaging the structure of the beaten chicken protein.
Bake in a cake mold for 15-17 minutes at t 160 degrees.
COCONUT MUSS:
120 g cream 33-35%
60 g coconut puree (I used fresh coconut through a fine grater and beat with a blender)
150 g white chocolate
20 g coconut powder (dry coconut milk or dried coconut cream)
300 g whipped cream 33-35% fat
9 g instant gelatin (I took 220 Blum)
35 ml water for soaking gelatin
We make coconut ganache: heat the cream and coconut puree and pour white chocolate, mix and leave to cool to 29 degrees.
Whip 300 ml of heavy cream and combine with the cooled ganache and coconut powder.
CAKE ASSEMBLY
Cut lime sponge cake to size. Fill halfway with coconut mousse. Place confit, mousse again, add coconut layer, mousse again, add lime biscuit, and smooth. Freeze 12 hours.
CHOCOLATE VELOUR:
Melt 60 g of dark or milk chocolate and add 40 g of melted cocoa butter. The average temperature of coatings is 30-40 degrees (you can vary). You must understand that the higher the temperature of the composition, the more difficult it is for it to solidify “droplet” on the surface of the dessert. If you see that the cake is sinking in the velour, try to cool the composition by 5-10 degrees and try again. Also, the diameter of the nozzle will affect the operating temperature (the thinner, the more difficult it is to pass a thick mass).
ATTENTION: Dry coconut powder can be replaced with fine coconut flakes or crushed in a coffee grinder.
#moussecake #silikomart #limebiscuit
30 сен 2024
