Desserts Assembly, Baking
January 29, 2018
FOR THE CHOCOLATE MOUSSE
300 grams dark chocolate
150 grams heavy cream
1 piece vanilla bean
2 sheets gelatin
300 grams whipped cream
FOR THE MANGO GELEE DISK
200 grams fresh mango puree
150 ml water
100 grams granulated sugar
5 grams agar agar (or gulaman)
2 sheets gelatin
FOR THE CRÈME BRÛLÉE DISK
500 grams heavy cream
2 pieces vanilla bean
6 pieces egg yolks
FOR THE CHOCOLATE GLAZE
900 grams granulated sugar
600 ml heavy cream
750 ml water
30 grams cocoa powder
50 grams gelatin powder
Split the vanilla bean, scrape the seeds, and add to the cream and let steep in the chiller for 2 hours.
Soften the gelatin sheets in ice water.
Heat the cream and add the softened gelatin and whisk until it is dissolved.
Add the cream with the dissolved gelatin to the chocolate to make a ganache.
Cool the ganache before folding in the whipped cream.
Combine the mango puree, water, and sugar in a pot and put on medium heat to melt the sugar.
Soften the agar agar and gelatin sheets.
Add the softened agar agar and gelatin sheets to the hot puree. Whisk until dissolved
Strain through a fine mesh strainer and pour in a 5 x ½ inch round silicon mold and freeze.
Split the vanilla bean, scrape out the seeds, and add to the cream and let steep in the chiller for 2 hours.
Add the sugar to the yolks and whisk until light yellow in color or on ribbon stage.
Whisk the hot cream to the yolk mixture until well incorporated.
Strain through a fine mesh strainer.
Pour onto a 5 x ½ inch round silicon mold and freeze.
Combine the sugar, water, and heavy cream in a pot and put on medium heat to melt the sugar. Whisk in the cocoa powder.
Soften the gelatin in ¼ cup cold water.
Add the gelatin to the mixture and continue whisking for 3 minutes.
Remove from heat and strain through a fine mesh strainer
Line a 6-inch cake ring with acetate and set it on an 8-inch cake board.
Pour 1 inch of chocolate mousse in the ring and level with an offset spatula. Put the frozen creme brulee disk.
Cover with a thin layer of mousse.
Put the frozen mango gelee disk.
Put a thin layer of chocolate mousse.
Top with chocolate sponge. Freeze for 8 hours.
Unmold on a rack and pour the glaze when it is at 32° C.
Put on the 8-inch cake board and decorate.
Chef’s Note: Ribbon stage is used to describe how well egg yolk and sugar are beaten together, which ressembles ribbons.
Baking Time: 30 minutes
Freezing Time: 8 hours
Chocolate Mango Vanilla Cake
(Featured in June - July 2015 Issue)
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