Strawberry Mousse Cake
Strawberry Mousse Cake with executive chef Roger Rechsteiner from Sheraton Hanoi Hotel.
Executive chef Roger Rechsteiner introduces a recipe for an irresistably delicious Strawberry Mousse Cake. Your loved ones will thank you for preparing it. Please try and enjoy.
Ingredients and Preparation:
Prepare the croquant base, then the creme brulee rose and finally the strawberry mousse. You will need a heart-shaped or round cake ring 15cm wide and 4cm tall.
- Nut croquant
- Sliced almonds: 30g
- Sugar: 50g
- Chopped hazelnuts: 15g
- Soft butter: 30g
- Chopped Pistachio nuts: 15g
Combine all the nuts with the soft butter and the sugar. Spread the mixture on nonstick paper at the bottom of the cake ring. Bake for 20 minutes in the oven at 180oC, and then take it out to cool.
Rose-flavoured Creme Brulee
- Egg yolk: 1 pc
- Whipping cream: 100g
- Sugar: 15g
- Gelatine powder: 3g
- Water: 20ml
Rose essence
Combine gelatine powder with water and warm up until dissolved. Whisk the egg yolk with the sugar. Heat up the cream and add to the egg mixture. Stir on low heat until it is about 80oC, or until the creme coats the back of a spoon. Be careful during this step to not curdle the mixture. Add the gelatine and the rose essence for flavouring.
Strawberry mousse
- Gelatine powder: 6g
- Milk: 100g
- Sugar: 50g
- Whipping cream: 200g
- Egg yolk: 2pcs
- Water: 40ml
- Strawberry Puree: 200g
- Fresh strawberries
Repeat the same steps as for the creme brulee, but use milk instead of the cream. Add the strawberry puree and cool the mixture in a bowl set into another bowl filled with ice water, until the mixture starts to slowly thicken.
Whisk cream and fold careful into the strawberry mixture until smooth.
To assemble the cake, layer 1/3 of the strawberry mousse on the croquant base. Keep in fridge for about 5 minutes to thicken. Place the rose-flavoured creme brulee in the centre of the cake, so it does not touch the edge of the ring.
Fill the rest of the strawberry mousse on top and spread evenly. Place in the refrigerator for about 30 minutes and top the cake with fresh strawberries. If you prefer, brush the strawberries with strawberry gel.
This delicacy is available at Oven D’or&Hemispheres Restaurants, Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu, Tay Ho District.
0 comments:
Post a Comment