https://www.food.com/recipe/white-chocolate-mousse-mirror-cake-534956 Pour the strawberry puree mixture. Pour half of the white chocolate mousse into the prepared 8-inch mold. https://blog.modernistpantry.com/recipes/effortless-white-chocolate-mousse Whip until thick with soft peaks, being careful not to overwhip. cream 3 oz. Total Carbohydrate Scoop another 1/3 cup of glaze into a separate small bowl. Stir together very briefly to only slightly marble them together. whipping siphon and charge with two N20 cartridges. Place into a flat baking tray. Top with shaved chocolate. Place bowl on top of the open pot (this is called a bain-marie or double boiler). Set aside. Set aside. Dispense a small amount of white chocolate mousse on the plate. Whipping Siphon? Allow to sit for 5 minutes so the gelatin can bloom. Whisk for one minute. WTF – Ep. Let the whipping siphon do all the heavy lifting in this simple recipe for home made […], Your email address will not be published. To the tall container of glaze, add one drop of purple food coloring and one drop of red food coloring to get a pale pinky-purple color. Place into the freezer for 8-12 hours until completely set. Once this temperature has been reached, pour this over the chocolate mixture in the tall container. Line a 6-inch bottomless ring mold with aluminum foil on the bottom which comes up the sides tightly. Transfer to a serving plate and chill the cake for 1 hour before serving (serve chilled). Transfer to a large bowl; let cool 25 minutes. Add the water to a small pot and sprinkle over the gelatin powder. Place the frozen strawberry jelly into the mold, then the chocolate cake on top. Your email address will not be published. Allow to sit for 5 minutes so the white chocolate melts and only then, stir together until smooth. In a medium pot, place the sugar, liquid glucose and remaining water. Take an 8-inch round, bottomless ring mold and line the base with plastic wrap: Cut a large sheet of plastic wrap, set the ring mold on top of it and pull the plastic wrap up the outside of the ring mold, pressing together to adhere. recipe calls for two "gelatin sheets". Anyone know what the translation is between sheets and the Knox gelatin envelopes? Place the cake onto an inverted mug or a can set on a baking sheet. If using a ring mold, let it sit for 5-10 minutes to soften slightly then peel away the aluminum foil and plastic wrap from the base. Set aside for 5 minutes to allow the gelatin to bloom. Squeeze out any excess water and add the sheets to the scalded milk. © 2020 Discovery or its subsidiaries and affiliates. 44.7 g Heat the pot with the bloomed gelatin over a medium-low heat, stirring until the gelatin has melted. https://www.yummly.com/recipes/white-chocolate-mousse-with-gelatin Make sure the bowl is dry and no water is present, or it will seize the chocolate and not allow it to melt. Preparation In a small bowl, mix the gelatin, 2 Tbs. Required fields are marked *. Remove the sheet gelatin from water. Place the sweetened condensed milk, white chocolate and bloomed gelatin mixture into a tall heatproof container for example a wide mouthed mason jar, large Pyrex jug or similar. Combine the melted chocolate and milk mixture, whisk together, and chill in the refrigerator for 20 minutes or until cool, but not set. Pour the small bowls of glaze into the tall container of glaze. 1 for 1? Fold the egg whites into the white chocolate mixture until almost incorporated. Once the sugar has dissolved, increase the heat to medium and bring to 217 degrees F, using a thermometer to measure the temperature. the white mousse ingredients are as follows: 6 oz. Use a hand blender to blitz until smooth – make sure the wand of the blender is completely submerged in the mixture to prevent air bubbles forming in the mixture. Divide among small bowls. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Stir until the sugar has dissolved and the gelatin has melted. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Transfer to a large bowl; let cool 25 minutes. Check the temperature – it needs to be 95 degrees F – if it is a bit too hot, just let it sit until it reaches that temperature. Once this happens, use a small, sharp knife to trim off any excess glaze from the bottom edge to make it look neat. Cover with the remaining mousse. Let the glaze cool to room temperature then place into the fridge to chill until needed. Fold half of the cooled white chocolate mixture into this until well combined. Gaze upon this iridescent, marble-glazed cake filled with fluffy mousse, chocolate cake and a fruity puree. Reheat the glaze in a microwave at 50% power in 10-20 second bursts until the edge has melted and the canter is wobbly.