Blueberry Yogurt Mousse Cake - Mousse Cake #3

If you don’t like yogurt you will HATE this cake. That was the reaction given to me by my brother’s neighbour’s kid. “Yucks, this cake tasted horrible!”. Well, later my mom told me, this boy doesn’t even eat cheese on his pizza. Ok, so that explains it.

Another kid exclaimed to my niece when she saw the cake , “Eh, why your cake has nothing one”. I think they are pretty used to elaborately topped cakes from local bakeries. Some bakeries here will use plastic toppers like toys and such to visually enhance it. Adults instead found this deco to be elegant and beautiful.

Mango Yogurt Mousse - Mango Week # 1

 

I first saw “ fake soft boiled eggs” on Sea Salt with Food. LOL. I told myself, I got to make these one day.
Then I saw this on Masterchef Australia. Marion was doing her celebrity chef challenge and she was making a dessert served in an egg shell. I was busy with my kids, but I saw how she cut the egg shells and how she assembled her dessert. But I have no idea what dessert it was as I wasn’t listening to the show, just catching a glimpse whenever possible.

White Chocolate Mousse with Strawberry Compote

I almost screwed up this dessert. Lindt chocolates are not cheap. One bar cost me 2 lunches. 

I read the instructions a few times just to get the feel of the recipe..but I seemed to focus on the earlier part and didn’t seem to notice the last part. And so.. I melted the chocolate with all the whipping cream, leaving none to beat later. (I blame it on the recipe, they didn’t split the cream amount in the list of ingredients . Hahahaha!!!!) It’s not that I can’t open up another pack of cream, but then the ratio will not be correct and the mousse will not set if the content of chocolate is not enough, I don’t want to add gelatin, I want to do a real mousse.

When I realized my mistake, it was already too late. I’ve melted the chocolate and it’s time for the egg yolk. So, well, I put in the egg yolk and dump the whole thing into the freezer for 30 minutes. Then I whipped it on high until it looked like whipped cream again. Yeah, it’ll get fluffy, just like ganache, it is ganache!!! Hahaha. Luckily I still got it fluffy, just that the process order was all out of order now. Lastly I folded in the egg whites and phew!!! I still got my mousse.

This recipe uses raw eggs. And mine don’t look white because I used Omega Eggs that have very orange yolks. Well, Lindt white chocolate isn’t very white as well  It’s a very very soft mousse, because it didn’t use any gelatin. And Lindt white chocolates aren’t very hard unlike those shortening laden so called white chocolates. You might get a firmer mousse if you use baking white chocolate and not eating white chocolate.



White Chocolate Mousse with Strawberry Compote
(Serves-3-4)
50ml whipping cream
100gm quality white chocolate, broken to smaller pieces
½ tsp vanilla extract
2 egg yolks
2 egg whites
Pinch of cream of tartar (I added this because I’m worried about the egg whites watering down later)
100ml whipping cream

Strawberry compote
150gm strawberries
½ Tbsp brown sugar
1 Tbsp brandy (optional)

The Real Method:
1. Put 50ml of whipping cream, vanilla and white chocolate into a heatproof bowl. Double boil until chocolate melts. Stirring it every once in a while when it is melting.
2. Let chocolate cool down for 2 minutes, then add in egg yolk and mix well. Let it cool down totally.
3. In a clean bowl, beat egg white and cream of tartar until stiff. Gently fold egg whites into chocolate mixture with a whisk.
4. In another bowl, whisk 100ml whipping cream until soft peaks. Fold into (3).
5. Spoon into 4 serving cups, cover and chill for a minimum of 3 hours or until time of serve.
6. While mousse is chilling, prepare strawberry compote. Combine strawberries, sugar and brandy in a small saucepan. On low heat cook strawberries until it starts to bleed. Remove compote from pan, put into a covered container and chill until time to serve.
7. Spoon strawberry compote on top of mousse before serving.

Recipe adapted from: The Golden Book Of Desserts. Page One Publisher.

Strawberry Mousse Cones with Chocolate Ganache Topping

I was shopping for groceries and I saw ice cream cones.. suddenly I want to make something with it and I came up with this. Since this is not an ice cream, it doesn't melt as fast as one, but in our weather, it still melts, just not as fast.

It's a perfect dessert for entertaining and parties since you don't need to wash up more plates or bowls and spoons. Everything is eaten up

One thing about this chocolate ganache topping that I made. Whipped ganache should not look this dark. It should only be like the colour of hot chocolate or milo. Being the first time doing whipped ganache, I overdid it, luckily it didn't turn grainy. It will, you know, I was just lucky.

Strawberry Mousse Cones with Chocolate Ganache Topping

The Cones
10 ice cream cones (flat based like McDonald’s)
Cooking chocolate, melted (I used about 150gm)
Coat the insides of the cone with melted chocolate. Put them in the fridge, uncovered to solidify.

Strawberry mousse
200gm strawberries (hulled weight)
60gm sugar
2 tsp gelatin (I find the mousse too solid for this cone thing, I’d recommend 1 .5 tsp instead. 2tsp will be fine for cake)
200ml whipping cream

1. Put gelatin into a bowl big enough to put the strawberry puree later. Moisten gelatin with 1 tbsp water or more. Make sure all the gelatin granules are moistened.
2. Puree strawberries and cook with sugar until it comes to a boil. Pour over gelatin. Stir well, make sure all the gelatin at the base of the bowl are stirred.
3. Leave strawberry mixture to cool down totally to room temperature.
4. Whip cream to soft peaks.

5. Fold 1/3 into cooled down strawberry mixture.
6. Pour (5) into the balance of whipped cream.
7. Fill cone immediately until almost to the rim
8. Place fiiled cones in fridge while you prepare the whipped ganache.

Chocolate Ganache
200ml whipping cream
200gm dark chocolate/semisweet
2 tbsp corn syrup or golden syrup

1. Break chocolates into a bowl. Put in golden syrup. Set aside.
2. Bring whipping cream to a boil and pour over chocolates.
3. Let sit for 30 seconds. Stir until mixture becomes smooth.
4. Chill in fridge for at least 2 hours.
5. Whip ganache until colour turns pale.
6. Fill cones with whipped ganache.