CHERRY AND CHOCOLATE MOUSSE
INGREDIENTS
Cake
INGREDIENTS
Chocolate Mix
Eggs
Water
Oil
Total
GRMS
454
181.6
113.5
113.5
863
%
100.000
40.00
25.00
25.00
Process:
In the mixer, place the pre-mix with the egg and whisk at low speed for 2 minutes. After this, add the rest of the wet ingredients and continue to whisk for 5 minutes at mid-speed.
Place a greased tray and cover the surface of the tray.
Bake at 189 C for 10 minutes or until it is completely cooked.
CHOCOLATE MOUSSE
Creme Anglaise
INGREDIENTS
Milk
Pastry Pride Whipped Cream
Eggs
Sugar
Gelatin
Total
GRMS
250
250
160
85
12
757
Process:
In a saucepan, place the milk and cream over medium heat, this should be brought to a boil (DO NOT BOIL).
In a bowl place the eggs with the sugar and beat well until the sugar melts.
Then the mixtures must be tempered, adding a little of the milk to the egg mixture.
It must be beaten quickly so that the eggs do not coagulate. Then add all the mixture to the pot.
Cook until it reaches 82C.
Gelatin should be hydrated 5 times its weight in water and be added to the hot crème anglaise.
INGREDIENTS
Chocolate Best
GRMS
240
Chop the chocolate and add to the Creme Angailse mixture for it to melt.
INGREDIENTS
Pastry Pride Whipped cream
GRMS
600
Beat the cream until soft peaks form and divide in two.
Combine each part of the cream with the melted chocolate in an evolving motion.
Assemble the cake in a ring previously lined with acetate.
Layer 1
Layer 2
Layer 3
Cake Base
Mousse de chocolate
Cherry Filling
Refrigerate until firm.
