From the Food Librarian blog post
(June 26, 2011): http://foodlibrarian.blogspot.com/2011/06/foodbuzz-24-x-24-lessons-from-pastry.html
We made eleven 3" mousse entremets (half raspberry and half chocolate) with plenty of mousse leftover.Cake Layer
We made one 8" yellow cake and sliced it into 3 layers. I used the Flour (Joanne Chang) cookbook yellow cake recipe (made 1/2 the recipe for one 8" round).Mousse Filling
We have extra mousse filling. It freezes well so you can make more later!
Gelatin 7 sheets
Milk, whole 1 lb. or 454 g
Cream, heavy 1 lb. or 454 g
Sugar, granulated 4 oz. or 113 g
Egg yolks 5 oz. or 142 g
Extract, vanilla .5 oz. or 14 g
Flavorings, as desired
(We added 7 grams of sweetened raspberry puree (strained raspberries with superfine sugar) to half, and we added 5 grams of melted 60% chocolate to the other half)
Mirror Glaze for Raspberry Mousse
- Place 1/4 of the cold milk in a bowl and sprinkle granulated gelatin over it to bloom. If using gelatin sheets, break in half and immerse in cold liquid.
- Place the remaining milk and 1/2 the sugar in a heavy-bottomed pot and bring to a boil.
- Whisk together egg yolks and the remaining 1/2 of the sugar.
- Using some of the boiling milk, temper some into the egg yolks/sugar mixture and add back to the boiling milk. Cook, stirring constantly, until the mixture coats the back of a spoon (nappe) 170°F (77ºC). Do not boil.
- Remove from heat, strain.
- Melt the bloomed gelatin over a double boiler. Add the melted gelatin to the strained mixture.
- Cool in an ice bath, stirring often.
- Whip heavy cream to a medium-soft peak.
- When cool, fold in the vanilla extract, flavorings (chocolate or raspberry).
- Fold in whipped cream.
- Place mousse in pastry bags and fill molds. (Add different layers as desired)
- Freeze immediately.
Raspberry Purée 227 g
Gelatin, sheets 2.5
Water, cold (as needed)
- In a heavy-bottomed pot, boil the purée.
- Remove from the heat and cool to 140°F (60°C).
- Bloom the gelatin in cold water. Melt and add to the purée.
- Store in refrigerator
- To use, heat in microwave until liquefied.
- Pour the raspberry mirror glaze over the frozen mousse and tip the mold to cover. Then remove the ring mold. (We did this by putting the ring on a baking powder container and pulling off the ring. If you need to warm the ring, you can use a blow torch).
Links:The Food Librarian Blog
: http://foodlibrarian.blogspot.com/Post with Photos
: June 26, 2011: http://foodlibrarian.blogspot.com/2011/06/foodbuzz-24-x-24-lessons-from-pastry.html