Place a cup upside down, for the cake to stand on. Meanwhile, prepare a baking tray with a piece of cling film. Place a piece of cling film over the glaze, so it touches the surface of the glaze and allow the glaze to cool until it reaches a temperature around 35✬. Hold the jug again at an angle and slowly lower the hand blender to again avoid creating air bubbles. Hold the jug at an angle and pour the hot liquid down the edge of the jug to avoid creating air bubbles. Add the gelatin sheets, squeezing the excess water off the gelatin, and stir it in. Meanwhile, in a small pot, stir together water, sugar, and condensed milk and heat to a boil. STEP-BY-STEP INSTRUCTIONS - MIRROR GLAZEĬhop the chocolate into smaller pieces and place it in a cylinder container like a jug or a bowl.
Gently lift the mousse cake into the freezer for a minimum of 6 hours or overnight. Take the cake out of the freezer and place the cake upside down, with the cake facing down into mousse, and place it in the center of the strawberry mousse. Pour the mousse into the mold and give it a few tabs on the counter to remove any hidden air bubbles. Place a small board under the silicone mold to make it easier to move the mousse into the freezer. Take your 18 cm eclipse silicone mold and place a cake collar around the edge of the mold as this cake will be taller than the mold is. With the rubber spatula, gently fold together the whipped cream in 3 parts with the greek yogurt and strawberry mixture until smooth and combined. When the strawberry purée has reached the right temperature, add it to the greek yogurt in 3 parts and fold it together with a rubber spatula until smooth. Let it cool down on the counter until it reaches a temperature between 29-30✬. Squeeze the excess water off the gelatin and stir the gelatin quickly into the strawberry purée until smooth.
#Chocolate mirror glaze with gelatin sheets skin#
Then take it off the heat and sieve the purée from the skin and kernels over a bowl. Once it starts to slightly boil, take it down to a low heat and let it simmer under a lid for 8 min. In a small pot add the strawberries, sugar, vanilla bean paste, and lemon juice and let it cook to a slight boil over medium heat. STEP-BY-STEP INSTRUCTIONS - STRAWBERRY MOUSSE
Then place the pistachio cake on top and place it in the freezer to set for 1 hour.
Pour it into a 16 cm silicone mold and even it out. Temper the white chocolate and stir in the pistachio. STEP-BY-STEP INSTRUCTIONS - PISTACHIO WHITE CHOCOLATE DISCīlend the pistachios to a sand-like texture. Once it has cooled down to touch, take it out of the silicone mold and let it completely cool down on a cooling rack. Are you baking in a metal tin, check a few minutes earlier as it can bake faster. Pour the batter into your silicone mold or prepared cake tin and bake for 10-15 min. Until nice and fluffy.Īdd the egg and mix it in at low speed until combined.Īdd the flour and mix as well on low speed until combined.Ĭontinue on low speed and lastly add the milk and mix it in until just combined. With a hand mixer or stand mixer, mix the ingredients together for 1-2 min, at medium speed. Roughly grate the marzipan and add it into a bowl with the butter and granulated sugar. Sieve together the blended pistachio flour, baking powder, salt and mix it together and set it aside. Prepare a 16cm silicone mold or cake tin with parchment paper in the bottom. Preheat the oven on 180✬ conventional oven.
#Chocolate mirror glaze with gelatin sheets full#
STEP-BY-STEP INSTRUCTIONS - PISTACHIO MAZARIN CAKEįor the full recipe, see recipe further below. All the instructions are in the recipe.įor more mousse cake recipes, try Chocolate Coffee and Caramel Tart, Brownie and Nutella Mousse Cake and Chocolate and Caramel Mousse Cake. It’s so fun to play around with this multi-colored glaze, and I promise you it’s easier than you think to make! All you need is a blow dryer with a cold setting. To make it even more of a fun showstopper, it’s finished off with a beautiful multi-colored mirror glaze. This strawberry and pistachio mousse cake is so fresh and delicious! Strawberry and pistachio is a truly winning combination! This cake consists of a white chocolate pistachio disc, a super soft and moist gluten-free pistachio Mazarin cake, and a fresh strawberry mousse.Įvery layer of this strawberry and pistachio mousse cake is so amazing and all the flavors truly compliment each other so well.
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