How To make White Mousse Cake
Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line
bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with
another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times =====
How To make White Mousse Cake's Videos
2-ingredient Kinder chocolate mousse recipe!
No Bake White Chocolate Mousse Cake Recipe
How to make No Bake White Chocolate Mousse Cake
Good for Christmas Cake♪
INGREDIENTS
(pan size: 15cm round pan)
80g biscuits
40g melted butter
5g gelatine powder
30g water
100ml milk
100g white chocolate
200ml thickend cream
150g - 160g Strawberries
blueberries
mint
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Apricot and Caramelized White Chocolate Mousse Cake
This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse. It is an outstanding dessert that will definitely delight your family and guests.
#caramelizedwhitechocolatemoussecake #apricotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Apricot Jelly
1o oz (300g) apricots, pitted
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
White Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
1/4 cup (60g) dried apricots
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
Caramelized White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 1/2 cup (360g) whipping cream (35% fat), chilled
2 tsp (8g) gelatin powder
3 tbsp (45 ml) cold water
White Chocolate Decoration
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate, for tempering
edible gold paint
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Mango white chocolate Mousse cake | Mirror Glaze Recipe
mango mousse cake is a very yummy and falvorful dessert.White chocolate makes it more delicious.learn how to make mango mousse cake with fresh mango puree.in this video you will also learn how to Mirror glaze a cake. please subscribe our channel if you liked this video .
ingredients:
vanilla sponge cake: 6 inch pan
30ml unsalted butter or vegetable oil
50g sugar
2 Egg yolks
1/2tsp vanilla
pinch of salt
50g plain flour
1tsp baking powder
2 Egg whites
Direction:
Beat the egg whites and make meringue
Add egg yolks sugar oil vanilla essence and mix well
Now sift the flour and baking powder and pinch of salt in egg yolk mixture and mix well
Gently fold the meringue in flour mixture
Grease 7 inch pan with oil or butter and line with baking paper
Pour the batter in pan and
bake 180c for 20 minute
Mango puree:
Peel and Cut the Mangoes in Slices and Blend in blender add water if needed.
Mango compote: 6 inch ring
5g unflavoured gelatine
35ml water
200g mango puree
30g sugar
5g cornstarch
Direction:
Mix 5g unflavoured gelatine with 35ml cold water and let it bloom for 5-10 mins
Add mango puree sugar and cornflour in a pan and cook for few mins
Now add the bloomed gelatine and mix well
Pour in 6 inch ring and keep in freezer for 1 hour.
Creamy Moussse:
10g unflavoured gelatine
60ml milk
120g white chocolate
1/2cup hot milk
300ml cream
200g cream cheese
30g sugar
1tsp vanilla
Direction:
Mix gelatine with 60ml cold milk and let it bloom for 5-10 mins
Pour hot milk over white chocolate and let it melt completely and set aside
Beat the cream until normal peaks
Add cream cheese sugar vanilla and beat until well combined
Add the cream and white chocolate and mix well
Microwave bloomed gelatine or warm it on bain marie
And add in mousse
Mix well
pour 1 cup of creamy mousse in 6 inch ring on top of mango compote
Freeze 30 mins
Mango Mousse:
remaining creamy mousse
150g mango puree
Direction:
Add mango puree in remaining creamy mousse
Note: Add more bloomed gelatine if needed
Pour mango mousse layer the chilled compote and creamy mousse, pour mango mousse and put the cake on top and freeze for few hours.
Mirror Glaze:
13g unflavoured gelatine
1/4cup cold water
150g sugar
1/3cup water
150g glucose syrup
100g condensed milk
150g white chocolate
yellow gel food colouring
Direction:
Mix gelatine with cold water and let it bloom for 5-10 mins
Add water, sugar, glucose syrup and condensed milk in a pan and simmer on low flame for few mins until sugar dissolves.
Add gelatine and white chocolate and mix well.
Add gel food colouring.
Strain the glaze
Cover with cling film make sure it is touching the top of glaze to avoid skin to form.
Cool it down to 30-35c and pour on chilled cake.
decorations:
white chocolate
raffaello
bluberries
Eclipse round silicone mousse mould ail express:
ECLIPSE ROUND MOUSSE MOULD :
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Rich And Fragrant Triple Chocolate Mousse Cake
The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 - 7 cm height)
Chocolate brownies (18cm mold)
20g dark chocolate
20g butter
30ml milk (2 tbsp)
1egg
30g sugar
a pinch of salt
30g all purpose flour
8g cocoa powder
1/2 tsp baking powder
30g hazelnuts (optional but better)
Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle
Whipped cream: (keep it cold all the time)
300g cold heavy cream
8g powdered sugar
Chocolate mousse
55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%)
35g heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk (15ml)
87g cold whipped cream
55g milk chocolate (Callebaut 33.6%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
55g white chocolate (Callebaut 28%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
Cocoa powder
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Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe
✿INGREDIENTS✿
Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe
Mirror Glaze
150g - caster sugar
150g - glucose syrup
100g - condensed milk
150g - white chocolate
75g - water
gelatin powder 10g
food coloring
The Génoise
✓4 eggs
✓120g sugar
✓120g flour
Berry Mousse
✓400g - fresh or frozen berry fruits
✓4 soaked gelatin leaves(8g)
✓250g - heavy cream
✓30g - caster sugar
strawberries
Soaking Syrup
✓250g - water
✓125 - sugar
bring to a boil
White Chocolate Mousse
✓60g caster sugar
✓2 - egg yolks
✓25g - corn starch
✓250g - milk
✓3 soaked gelatin leaves(6g)
✓250g - heavy cream
✓ 100g white chocolate
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