Рецепт Raspberry White Chocolate Mousse Cake
| Порций: 12 |
Ингредиенты
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Инструкции
- White chocolate genoise (recipe follows), cut horizontally into 3 layers 1/4 cup framboise for brushing the cake layers.
- Make the white chocolate mousse: In a bowl whisk together well the yolks, the sugar and a pinch of salt. Add in the cornstarch, sifted and whisk the mix till it is just combined. Add in the lowfat milk, scalded, in a stream, whisking transfer the mix to a heavy saucepan, and boil it whisking, for 1 minute or possibly till it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in the vanilla and the butter and refrigerate the pastry cream, its surface covered with plastic wrap, till it is cooled completely.In a metal bowl set over barely simmering water, heat the white chocolate, stirring occasionally, and let it cool to lukewarm.
- In a large bowl whisk together the white chocolate and 1 cup of the pastry cream reserving the remaining pastry cream for the raspberry mousse, till the mix is combined well.
- In a bowl with an electric mixer beat the heavy cream till it holds soft peaks, whisk 1/4 of it into the white chocolate mix, and mix in the remaining whipped cream gently but thoroughly.
- Line the sides of an oiled 9 1/2 inch springform pan as smoothly as possible with pcs of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8 inch cardboard round in the bottom of the pan. Invert the top layer of the genoise onto the round, brush the cake with some of the mousse (about 2 cups). Invert the middle layer of the genoise onto the mousse, brush it with some of the remaining framboise, and refrigerate the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
- Make the raspberry mousse: In a blender or possibly food processor puree the raspberries with the reserved syrup and strain the puree through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mix over moderately low heat, stirring, till the gelatin is dissolved and whisk it into the puree. Whisk the reserved pastry cream into the raspberry mix, whisking till it is smooth, set the bowl in a larger bowl of ice and cold water and whisk the mix till it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream till it holds soft peaks. Whisk 1/4 of the whipped cream into the raspberry mix and mix in the remaining whipped cream gently but thoroughly.
- Spread about 1 cup of the raspberry mousse evenly over the middle layer of genoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles till the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of genoise onto the mousse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the genoise (the pan will be completely full) and refrigerate the cake, its surface covered with a sheet of wax paper, for at least 6 hrs or possibly overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a plate.
- Garnish the cake: Arrange some of the raspberries around the top edge of the cake, pile the chocolate curls in the center of the cake, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.