| Mousse Cake Recipes |
Ingredients |
- 150 g/ 5¼ oz of preserved sweet prunes
- 150 ml of water
- 1½ tsp of gelatin powder
- 150 g/ 5¼ oz of fresh cream, whipped
- 1 slice of sponge cake
Mousse Cake Topping
- 200 ml of water
- 1 tbsp of sugar
- 1 tsp of jelly powder
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Method
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- Pitted the prunes and bring to boil together with water until slightly tender.
- Blend the prunes with blender until prune puree is formed.
- Sieve through the prunes puree.
- Stir gelatin powder and water over hot water until fully dissolved.
- Stir in the prunes puree.
- Fold in the whipped cream.
- Prepare 6 small round cake mold.
- Cut the sponge cake into small rounds.
- Place in the bottom. Pour in prune mousse.
- Decorate the mousse cake with half prunes.
- Refrigerate the mousse cakes until set.
- Bring all topping ingredients to boil.
- When the topping mixture is cool slightly, pour the jelly topping evenly over the freezed mousse.
- Remove the cake when the jelly topping is set.
- Proceed with decoration as desired.
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