Mirrored icing mousse cakes are a beautiful and delicious dessert that has become so popular lately. The technology for preparing air treats is not too complicated, but you will need patience and time.
Mousse cakes with mirror glaze. Recipe with comments
Cooking this light dessert will immerse you in the fascinating world of cooking. We will tell you in detail how to make delicate caramel mousse, chocolate icing and cranberry creme brulee. Before you begin the action, carefully study the recipe. So, from what products are mousse cakes with mirror icing made?
Ingredients for Biscuit:
- Chicken eggs - two pieces.
- Butter - 60 grams.
- Sugar - 65 grams.
- Premium wheat flour - 62 grams.
- Cornmeal - half a tablespoon.
- A pinch of salt.
For mousse, take:
- Sheet gelatin - seven grams.
- Egg yolks - three pieces.
- Fat cream - 100 grams.
- Sweets "Cow" - 120 grams.
- White sugar - 20 grams.
- Water - 20 ml.
- Butter - 35 grams.
- A bit of salt.
- Whipping cream - 170 grams.
We will prepare mirror glaze from:
- 12 grams of gelatin.
- 160 grams of 33% cream.
- 240 grams of sugar.
- 100 grams of water.
- 80 grams of glucose syrup.
- 80 grams of cocoa.
Mousse cakes with mirror glaze are prepared within 12 hours. The recipe should be done in stages:
- First, biscuit, creme brulee and vanilla punch are prepared.
- Next, you need to cook the mousse and collect the cakes.
- Last of all, we will deal with the icing and decoration of the dessert.
Mousse cakes with mirror glaze, the recipes for which we offer you on this page, can not be called a simple dessert. Therefore, be patient and carefully read our instructions.
How to make a biscuit
First of all, turn on the oven and heat it to 190 degrees. Place a silicone mat on a baking sheet or cover it with parchment. Next, follow our instructions:
- Melt the butter in the microwave or in a water bath. Cool it.
- Sift flour, mix with starch and salt.
- Place an empty bowl so that it does not touch the water. Break the eggs into the dishes and add sugar. Beat food with a mixer at low speed until the mixture is tripled. Remove the bowl from the stove and continue whisking its contents for a couple of minutes.
- Gradually add flour to the chilled mixture.
- Knead the batter and gently pour it onto the silicone mat. Bake the resulting layer for a quarter of an hour.
Cool the finished biscuit, and then cut out round billets of the desired size from it. Trimming can be used to make another cookie or dessert.
Creme brulee
We continue to cook mousse cakes with mirror glaze. The recipe for a delicious filling with berry flavor is very simple:
- Whisk the yolks with sugar.
- Combine the cream and milk in a saucepan, add the vanilla seeds to them. Bring the liquid to a boil, and then pour it into the egg mixture. Stir products and return their stewpan. Cook the cream until it thickens (but do not bring it to a boil!).
- Pour the resulting mass into silicone molds, and then in each serving put several berries of thawed or fresh cranberries.
Cook creme brulee in an oven preheated to 100 degrees in a water bath. In half an hour, the filling will be ready. Now it needs to be cooled and sent to the freezer for several hours.
Biscuit Impregnation
We propose to soak vanilla mousse cakes with mirror glaze.
Recipe:
- Pour water into a stewpan and pour sugar, add vanilla (a third of the pod). If you wish, you can add a little rum or any other alcoholic drink.
- Boil and cool the mixture.
Caramel Cream Sauce
We pass to the second stage (it can be transferred to the second day). So, prepare the mousse cakes with mirror glaze.
Instruction:
- Pour gelatin with ice water.
- Make a syrup of water and sugar on the stove.
- Beat the yolks with a blender, and then pour the hot liquid into them in a thin stream, without ceasing to interfere. When the cream turns white, leave it alone for a while.
- Put cream in a water bath, melt sweets and butter in them. Combine caramel cream with swollen gelatin and egg mixture.
Gently combine the resulting mass with whipped cream. Mousse is completely ready.
Assembly
For this stage, several items will be needed. Prepare toothpicks, tray and silicone cake molds. So, collect the cakes:
- Place the tins on the tray and fill them with mousse halfway. Top with frozen creme brulee.
- Add the mousse, and place the biscuits soaked in punch on top. Put the tray in the freezer and leave the blanks alone for several hours (preferably all night).
Icing for cakes
Finally, it is time to complete the preparation of our unusual treat:
- Soak the gelatin in cool water and bring the cream to a boil.
- Cook syrup from water, sugar and glucose. It is very important to maintain the desired temperature of 111 degrees. You can measure it using a special thermometer.
- Combine the syrup with boiling cream and add cocoa. Stir the foods and return them to the stove.
- When the mixture boils again, add gelatin to it and beat the food with a blender.
Cover the pastries with icing that has cooled down to 40 degrees. After that, the treat should be refrigerated for two or three hours. Check the readiness of the dessert with toothpicks - if they pass easily, then the middle has already melted.
Pink Mousse Cakes
The composition of this complex dessert includes: chocolate biscuit, airy mousse with dark chocolate, blackcurrant marmalade, apricot confit and pink mirror glaze. As in the previous case, you have a long way to go. But do not be afraid of difficulties, as the result will exceed expectations. So, first you need to prepare all the necessary products.
For apricot confit you will need:
- Agar-agar - 1.6 g.
- Sugar - 50 g.
- Apricot puree - 160 g.
For biscuit, take:
- Flour - 125 grams.
- Soda - one teaspoon.
- Salt - half a teaspoon.
- Cocoa - 30 grams.
- Sugar - 150 grams.
- Egg.
- Butter - 30 grams.
- Vegetable oil - 30 grams.
- Milk - 140 ml.
- White wine vinegar - half a tablespoon.
Marmalade we will cook from:
- 75 grams of sugar.
- 200 grams of mashed blackcurrant.
- 5 grams of pectin.
- 1 gram of citric acid.
For mirror glaze you will need:
- 12 grams of gelatin.
- 150 grams of sugar.
- 72 and 75 grams of water.
- 150 grams of glucose syrup.
- 150 grams of white chocolate.
- 100 grams of condensed milk.
- A quarter teaspoon of dye.
For chocolate mousse, take:
- Gelatin - five grams.
- Water - 30 grams.
- Milk - 250 grams.
- Dark chocolate - 310 grams.
- Fat cream - 500 grams.
Next, we will describe in detail how to cook mirror mousse cakes. A step-by-step recipe will help you create an amazingly delicious and beautiful dessert.
Cooking
Mousse cakes with mirror glaze, photos of which you will find on this page, are prepared in approximately the same way:
- First you need to bake a biscuit. Combine in a bowl with a whisk cocoa, soda, flour, salt and sugar, and then add the liquid ingredients to them. First lay the egg, then the melted butter, vegetable oil, and at the very end, milk and wine vinegar. Beat products with a mixer for five minutes until a shiny, not too thick dough is obtained. Carefully pour the finished product onto a baking sheet and bake it until cooked. When the cake has cooled a little, cut round billets from it and freeze them in the freezer.
- Mousse cakes with mirror icing, the recipes for the preparation of which we have collected in this article, must contain berry or fruit confit. So, first mix sugar and agar-agar, and then add the products to boiling apricot puree. Cook confit for two minutes, then transfer it to the culinary ring (diameter 16 mm), which was previously covered with plastic wrap from the bottom. Send this blank to the freezer.
- To make marmalade, you will need to combine pectin with sugar and blackcurrant puree heated to 40 degrees. Warm the resulting mass over a fire and bring it to a boil. After two minutes, add citric acid and cool the mixture. Pour the marmalade onto the confit and immediately send the workpiece back to the cold. When the product hardens, cut circles of the desired diameter from the workpiece, and then return them to the freezer again.
- We continue to cook mousse cakes with mirror glaze. The filling recipe is pretty simple. First soak the gelatin in water (for ten or fifteen minutes), and then mix it with hot milk. Pour the chocolate with the mixture and whisk the ingredients again. Gently mix the cooled chocolate mass with whipped cream.
Assembly
When the preparation is finished, you can go to the most enjoyable part of this recipe. Pour a little mousse into the semicircular silicone molds, and put frozen pieces (confit with marmalade) on it. Pour some more mousse into the molds and place the biscuits on it. Send future cakes to the freezer for 12 hours.
We just have to cook the pink icing. Cook the syrup from water, glucose and sugar (its temperature should not exceed 103 degrees), and soak the gelatin in water. Combine the products with melted chocolate, dye, and condensed milk in a blender bowl. Beat the food until smooth and place the icing in the refrigerator.
When 12-14 hours pass, you need to decorate the cakes. Heat the icing in a microwave oven to a temperature of 30 degrees. Remove the workpieces from the freezer, free them from silicone molds and pour them with icing.
How to decorate mirror mousse cakes? Hemispheres can be transferred to paper cupcake molds, put chocolate hearts and sugar beads on top.
Mirror cakes with banana mousse
Here is another interesting recipe from the section of popular modern desserts.
Ingredients for Biscuit:
- Eggs - 125 grams (weight without shell).
- Cane sugar - 62 grams.
- Wheat flour - 40 grams.
- Corn starch - 11 grams.
- Cocoa Powder - 12 grams.
- The zest of red orange is two grams.
We will prepare rum impregnation from:
- 70 grams of water.
- 15 grams of cane sugar.
- 5 grams of rum.
For jelly, take:
- 135 grams of freshly squeezed orange juice.
- 60 grams of semi-sweet white wine.
- 23 grams of cane sugar.
- One gram of dried lavender.
- 10 grams of orange zest.
- 20 grams of lemon juice.
- 13 grams of sheet gelatin.
For banana mousse you will need:
- 125 grams of fresh bananas.
- 120 grams of mascarpone cheese.
- 135 grams 33% cream.
- 60 grams of powdered sugar.
- 12 grams of lemon juice.
- 0.5 vanilla sticks.
- 13 grams of gelatin (in sheets).
- 25 grams of water.
We will prepare mirror glaze from the following products:
- 150 grams of water.
- 145 grams of fat cream.
- 300 grams of cane sugar.
- 100 grams of cocoa.
- 20 grams of sheet gelatin.
In addition, you need to prepare chocolate discs (70 grams) and sugar beads for decoration.
How to make mirror icing mousse cakes? Photos, recipes and recommendations below will help you cope with this difficult task.
Cooking
- As usual, a biscuit is prepared first. Beat the melange with sugar until the mass increases several times. After that, pour dry ingredients into the mixture in two or three passes and mix the dough with a spatula. Pour the finished product onto a baking sheet covered with parchment and bake it in a well-heated oven. Cool the biscuit, and then cut six round cakes out of it.
- Next, we will impregnate. Make a syrup from water and sugar, cool it and add rum.
- Prepare jelly foods. Dip gelatin in water for ten minutes. Remove the zest from the oranges and squeeze the juice from the fruit. Combine wine, zest, sugar and lavender in a saucepan. Put the dishes on the fire and bring to a boil its contents. After two minutes, strain the liquid and mix it with orange juice. Warm the mixture to 80 degrees, add the swollen gelatin to it and mix everything. Pour in lemon juice at the very end.
- Pour the future jelly into six small silicone molds and refrigerate them.
- Let's make chocolate discs. To do this, melt the chocolate, and then apply six large and six small circles on the pastry ribbons. Cool workpieces.
- We just have to make banana mousse. Immerse gelatin in cool water, leave it there for ten minutes, and then drop it onto a sieve. Peel the bananas, cut and transfer to a blender bowl. Add lemon juice to the fruits and chop them until smooth. Mix bananas with vanilla seeds, icing sugar and cheese. Beat products with a mixer.
- Continue to cook the mousse. Dissolve the gelatin in 25 grams of hot water and mix it with two tablespoons of whipped cream. Combine the resulting mass with banana puree, and then add the remaining cream to them.
- Put two teaspoons of mousse in the semicircular cake tins, and place small chocolate discs on them. Next, add a little more mousse and lay out the chilled jelly. The next layer is banana mousse (one spoon per mold), followed by large chocolate discs. Distribute the remaining mousse between the workpieces and cover them with a biscuit. Lubricate the cakes with a cooking brush. Send the future dessert to the freezer.
Mirror glaze
Pour gelatin with water, and after ten minutes, fold the sheets on a sieve. In a saucepan, combine sugar, cocoa, water and cream. Bring the icing to a temperature of 103 degrees, and then cool it. Add gelatin to the chocolate mass, mix the products and strain them through a fine sieve.
Take the blanks from the freezer, remove the forms and pour the dessert with icing. If desired, any pattern can be applied to the surface using melted white chocolate. Also, mousse cakes with mirror glaze can be decorated with sugar beads and decorative caramel figures.
Mousse cakes with mirror glaze. Reviews
Making modern multi-layer desserts is not so simple. If you love difficult tasks and are not afraid of difficulties, then you will get great pleasure from the process. That's exactly what novice confectioners and brave housewives think. They claim that you will gradually become involved in the process and each time you will set yourself more and more complex tasks.