Passionfruit Mousse Cake 百香果慕斯蛋糕
Components:
Fingers sponge
2 egg yolks
30g Blue Jacket plain flour
10g Callebaut cocoa powder
2 egg whites
40g SISNext Half Calorie Sugar
Mix
Icing sugar
Passionfruit mousse
80g fruttose passionfruit filling
15g SISNext Half Calorie Sugar
Mix
100g water
5g gelatine bloom in
15ml water
200g Anchor whipping cream
1 Tbsp SISNext Half Calorie Sugar
Mix
Jelly layer
80g fruttose passionfruit filling
10g SISNext Half Calorie Sugar
Mix
120g water
3g gelatin bloom in 10ml water
Technique:
1. Finger sponge: Whisk whites
& sugar until stiff peak. Whisk in yolks until mixed. Sift in flour &
cocoa powder & stir until mixed. Put batter right into a piping bag & pipe
out 2 lengthy strips (25cm x 5cm) & one 5” spherical. Mud with icing sugar. Bake
@170C for 12mins
2. Mousse: Mix fruit filling,
sugar & water in a pot. Deliver to a simmer & add within the bloomed gelatin.
Let it boil & put aside. Whisk whipping cream & sugar until barely
thick. Pour within the cool fruit filling combination & whisk until mixed
3. Put finger sponge on the base
& aspect of a mousse ring. Pour in all of the mousse. Put in fridge to set
4. Jelly layer: Mix fruit
filling, sugar & water in a pot. Deliver to a simmer & add within the bloomed
gelatin. Let it boil & calm down barely earlier than pouring on high of the set
mousse cake. Put in fridge to set
