Ivory Chocolate Mousse Cake
Recipe
1 min read
Ivory Chocolate Mousse Cake
Servings: 10
Cooking time: 2 hours
Ingredients
Sable Breton:
| 75 | gr | egg yolks |
|---|---|---|
| 40 | gr | castor sugar |
| 1 | gr | salt |
| 60 | gr | strong flour |
| 2 | gr | butter |
Biscuit Sponge:
| 35 | gr | egg yolks |
|---|---|---|
| 95 | gr | eggs |
| 6 | gr | invert sugar |
| 85 | gr | sugar (A) |
| 55 | gr | egg whites |
| 20 | gr | sugar (B) |
| 55 | gr | T55 flour |
Sugar Syrup:
| 50 | gr | water |
|---|---|---|
| 50 | gr | sugar |
| 1/2 | lemon zest | |
| 1 | vanilla pod |
Ivory Chocolate Mousse:
| 90 | gr | milk |
|---|---|---|
| 45 | gr | sugar |
| 110 | gr | 66% noir chocolate |
| 375 | gr |
Anchor Chef's Classic Whipping Cream |
Mulled Wine Poached Rhubarb & Strawberries:
| 75 | gr | red wine |
|---|---|---|
| 75 | gr | sugar |
| lemon zest | ||
| pepper, cinnamon, star anise and a vanilla pod | ||
| 50 | gr | rhubarb |
| 50 | gr | strawberries |
Strawberry Ice Cream:
| 250 | gr | strawberry puree |
|---|
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:
- Bring the water, sugar, lemon zest and juice to the boil.
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, Add Canelé Strawberry Ice cream.
Decoration:
- Decorate with whipped cream, fresh berries, chocolate garnish, and mint Leaves.