Baked herring rolls under a tomato cap
2020-08-13 / test@t
Crimson Boom | Crimson explosion
Mousse cakes are wonderful desserts. It blows with France, lightness and tenderness. It is very interesting and pleasant to make them. Every time like the first time, so many variations! There are a lot of raspberries in this cake - filling, icing and on top!
Ingredients
- biscuit: Black chocolate 50 g
- butter 50 g
- eggs 2 pcs.
- sugar 25 g
- sugar (in proteins) 50 g
- vanilla sugar 5 g
- flour 50 g
- baking powder 8 g
- raspberry puree (for glaze): frozen raspberries 390 g
- sugar 50 g
- raspberry filling: Raspberry puree 140 g
- sugar 40 g
- gelatin 4 g
- corn starch 6 g
- chocolate mousse: Milk chocolate 150 g
- cream 33% 220 g
- milk 3.2% 120 g
- yolks 60 g
- sugar 40 g
- glaze: Sugar 165 g
- glucose syrup 135 g
- raspberry puree 125 g
- chocolate 40% 47 g
- gelatin 8 g
- condensed milk 30 g
- dye
STEP-BY-STEP COOKING RECIPE
Step 1
Soak gelatin in water 1: 6 (4 g of gelatin in 24 g of water, because I use powder). Put raspberry puree on low heat, mix with sugar and starch, as it boils - add gelatin. It is good to punch with a blender and pour into a mold (or in a layer on parchment like marmalade), send to the freezer.
Step 2
Pour gelatin with water (pour 1: 6 powder). Pour milk into a small saucepan and put on low heat. Stir the yolks and sugar with a whisk (not for an omelet! Gently, until small bubbles and set aside). Put chocolate in pieces in a tall glass, preferably plastic - not heaped up from a set with a blender / mixer / .... but ordinary, like a container - otherwise it cools down for a very long time, at least dance.
Step 3
Fill the top of the form by cm 3, send it to the freezer for 4 minutes. Take out and put the raspberry filling in the center. Then fill in with the remaining mousse and add the biscuit. The bottom of the mold must be leveled so that when we turn it over there is a stable structure. We send it to the freezer for 5 hours.
Step 4
Soak gelatin in water. Place the chocolate with condensed milk in a tall glass. We put glucose syrup and sugar on a low heat, the mass begins to boil, do not interfere and pour the strained raspberry puree.
Step 5
After 12 hours we take it out, heat it up and water it at a temperature of 32 ° C.
Step 6
After enough time has passed, we melt the icing and build a structure that will allow excess icing to drain onto the film, leaving no excess around the circumference of our cake.
Step 7
We decorate to your taste and cut with a hot knife! The beauty.
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