Start with a third of the mixture, mixing it in until you see no more white lumps. Cover and cook until strawberries are tender. Learn how your comment data is processed. Raspberry mousse Soak the gelatine and set aside for 10 minutes. My advice would be to increase the gelatin content by 25% and be even more patient and careful for determining whether your glaze is set before pouring. You can either do this by hand or using an electric mixer. But with the recipe I have, the glaze has to be sour to compliment the cake, do you think it’s possible to do this with the mirror glaze recipe that you have here?? Remove the mousse from freezer, lightly warm up around the cake tin for few seconds. Allow to drip off excess, Oh wow, this is INCREDIBLE! Fold to combine. What’s more, once you puree a strawberry the remainders turn liquid quite easily as well. *You will most likely have too much glaze. This site uses Akismet to reduce spam. https://tatyanaseverydayfood.com/recipe-items/strawberry-mousse-cake looking forward to experimenting with it! Gently mix about a third of the egg whites with your egg & flour mixture. How you make them involves a lot of chemistry & physics: gelling of a glaze, denaturation of proteins in a cake, aeration of a mousse. I was thinking maybe supplement the strawberry liquid with lime juice, but I have no experience which is why I want to ask you. Since the egg mixture is hot, the gelatin will dissolve. Together creating that beautiful colour. ( Log Out / With a hand blender, keeping the head submerged, blend everything together. Add the eggs & sugar to a bowl and whisk together. To make a mousse we use two other components: an anglaise & a whipped cream. Take the egg mixture from the heat and mix in strawberry puree. Some further reading: 5. If you read those articles, you should be all set to go for this strawberry glaze! Enter your email address to follow this blog and receive notifications of new posts by email. Combine the Serena raspberry variegato and the Lauretta raspberry filling 60% with the lemon juice to create a smooth texture. The mixture becomes lighter with every portion, making it easier to add in more egg whites. Using a whisk makes this very easy, just make sure you mix very gently. If it is still too liquid, place it back in the fridge. This cake will be covered with a strawberry mousse that is full of fat and cream. Place the whole covered cake back in the fridge too continue to set. This strawberry mousse mirror cake covers several learning points which we’ll walk through briefly today. Cover the top and sides of the cake with the remainder of the strawberry mousse. Whip the remaining cold whipping cream until soft peaks form. 3. In a heat proof bowl add the white chocolate and 1/2 cup whipping cream. Alternatively you can store it in the fridge for at least a week. It doesn’t contain any fat, apart from the fat that is present in the eggs you use. Mirror Glaze 150 gr glucose syrup 150 gr granulated sugar 75 gr Water 10-12 gr gelatine + 75 gr Water for gelatin 100 gr condensed milk 150 gr white chocolate You might think strawberries aren’t sour, however, take away their sugar and you will realize they are indeed acidic. Pour it into a 6 inch mold and let it set. Good thing there are other options such as these soft and... Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. Thank you so much! You want to whisk until the foam is firm. https://tatyanaseverydayfood.com/recipe-items/strawberry-mousse-cake – Our post on gelatin You will often see anglaises used for making ice cream! Alternatively, you can use a mixer to make a fine puree. ( Log Out / Don't whip too long or it will start looking grainy. Repeat the steps and make strawberries into puree. Place your frozen strawberries in a small saucepan and place on a very low heat on the stove. Bake until the cake spring back. By not using as much fat you are able to create a very light and airy cake. Place the egg whites in a separate clean bowl of your stand mixer (or a regular bowl). Strain the mixture into a second bowl. Don’t know what happens... We love digging deeper into the science of food. Cream with a high fat content is exceptionally suited for aeration. Sprinkle the gelatin powder over the strawberry puree and mix it through. Mirror glaze Soak the gelatine and set aside for 10 minutes. – Serious Eats on gelatin Once it looks firm enough, take the cake from the fridge and add the second half of the cake on top. This might take 1-2 hours, depending on the temperature of your fridge and type of gelatin you use. Have you ever been left with egg whites after making a recipe that calls for egg yolks only? The egg whites lighten up the cake even before it goes into the oven. I love the idea of the white chocolate mousse & the red glaze is so eye-catching.
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