Ivory Chocolate Mousse Cake

Ingredients

Sable Breton:

• 75 g egg yolks
• 40 g Castor sugar
• 1 g salt
• 60 g strong flour
• 2 g baking powder
• 45 g butter

Biscuit Sponge:

• 35 g egg yolks
• 95 g eggs
• 6 g invert sugar
• 85 g sugar (A)
• 55 g egg whites
• 20 g sugar (B)
• 55 g T55 flour

Sugar Syrup:

• 50 g water
• 50 g sugar
• 1/2 zest lemon
• 1 vanilla pod

Ivory Chocolate Mousse:

• 90 g milk
• 45 g sugar
• 110 g white chocolate
• 375 g Anchor Chef's Classic Whipping Cream

Poached Rhubarb & Strawberries:

• 75 g red wine
• 75 g sugar
• Lemon zest
• Pepper
• Cinnamon
• Star anise
• Vanilla pod
• 50 g rhubarb
• 50 g strawberries

Strawberry Ice Cream:

• 250 g strawberry puree
• 5 ml lemon juice
• 310 ml Anchor Chef's Classic Whipping Cream
• 150 ml fresh milk
• 75 g sugar
• 2 egg yolks
• Seeds of 1 vanilla pod

Method

Sable Breton:

• Combine all the ingredients. Roll out to a thickness of 2.5mm and cut out an 3cm diameter circle. Refrigerate. 
• Bake in an oven at 170°C (320°F) for 8 min. Cool.

Biscuit Sponge:

• Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
• Combine the two mixtures and add the sieved flour. Spread onto a sheet of baking parchment and bake at 200°C (392°F) for 8 minutes.

Syrup for soaking:

• Bring the water, sugar, lemon zest and juice to the boil.

Ivory Chocolate Mousse:

• Make a ganache from milk, sugar, and white chocolate. Cool till 35° and fold in the whipped Anchor Chef`s Classic Whipping Cream (soft peak).

Strawberry Ice Cream:

• Prepare the recipe. Churn in ice cream maker.

Assembly:

• Place the defrosted ivory chocolate mousse onto the Sable Breton. Add poached fruits and the canelé strawberry ice cream. 

Decoration:

• Decorate with whipped cream, fresh berries, chocolate garnish and mint leaves.