Summer is here.The heat and temperature always the enemy for any mousse cake or chocolate work in my kitchen. I am missing the autumn and winter here.
Last saturday was our 2 years anniversary and here is the cake to celebrate this 2 magic years.
Few components you need:
- Blueberry panna cotta
- Coconut joconde
- Lemon joconde
- Mango tofu cheese mousse
- Red chocolate glacage/glaze
Blueberry Panna Cotta:
- 85g blueberry puree
- 25g Bulla cream( or any pouring or whipping cream)
- 25g Liddells Lactose free full cream milk ( or any fresh milk)
- 1 tbsp castor sugar
- 3g gelatin leaves(soaked in cold water till soften)
1.Process fresh /frozen blueberries into puree.
2.In a pot: Bring cream, milk and sugar to just boil. Once sugar has dissolved, turn off the heat.
3.Fold in soften gelatin, stir to combine.
4.Pour the mixture into a 6″cake ring with cling film wrapped around the bottom of the cake ring. Allow to freeze to hardened.
- 53g egg whites
- 25g castor sugar
- 35g icing sugar
- 35g coconut powder
- 9g cake flour
1.in a clean bowl: beat egg whites till foamy, slowly add in sugar and continued beating till stiff peaks formed.
2.Process desiccated coconut into powder form if you cannot find coconut powder.
3.Fold in coconut powder and cake flour till well combined.
4.Pour in piping bag, pipe onto a 6″ cake ring(about 1” in thickness) with baking paper lined onto the baking tray.
5.Dust icing sugar generously onto cake batter.
6.Bake at preheated oven of 180C for 12 minutes or more until slightly golden, depending on individual oven.
7.Allow to cool completely. Set aside for later use.
- 35g eggs
- 20g castor sugar
- 45g egg whites
- 40g icing sugar
- 30g almond powder
- 10g cake flour
- 8g Western Star unsalted butter, melted( or any unsalted butter)
- 1 tbsp lemon juice
- 1 drop of lemon essence
- 1 lemon zest
1.In a bowl: Beat eggs and icing sugar till ribbon stage, fold in lemon juice, zest and essence.
2.In another clean bowl: beat egg whites till foamy, add in sugar slowly and continued beating till soft peak formed.
3.Fold meringue step (2) into egg-lemon mixture step (1).
4.Take small amount of batter from step (3) and mix well with melted butter in a small bowl.
5.Sift in cake flour and almond powder into remaining cake batter from step (3).
6.Fold in flour mixture from step (5) into butter mixture from step (4).
7.Pour into a 6″ cake ring on a prepared baking pan lined with baking paper. Bake at 200C for 8 minutes until golden brown,depending on individual oven.
8.Allow to cool down completely and keep for later use.
What is Joconde?
Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.
Mango Tofu Cheese Mousse:
- 200g mango puree
- 250g Philadelphia cream cheese ,leave at room temperature
- 50g egg yolk
- 30g castor sugar
- 400g Bulla whipping cream ( or any dairy whipping cream)
- 20g castor sugar
- 50g tofu
- 7g gelatin leaves(soaked in cold water until soften)
1.Beat whipping cream and sugar until stiff peaks formed and set aside in refrigerator.
2.Beat egg yolk and sugar to well combined. Whisk continuously over a pot of simmering water until 82C until pale and thick. Remove from heat. Fold in soften gelatin. Stirring until gelatin dissolved.
3.Fold in mango puree into step (2).
4.Mash the tofu.
5.Beat cream cheese until soft. Fold into tofu. Fold the cheese-tofu mixture into step (3) and mix well.
6. Cool down over pot of cold water till 26-28C.
7.Fold in whipped cream in step (1) into cheese mixture in step (5). Pour into piping bag. Set aside in refrigerate.
Assemble Part 1:
1.Line baking paper on baking tray. Line acetate strip around a 7″ cake ring.
2.Place coconut joconde into the cake ring.
3.Pipe 1/3 of the mango tofu cheese mousse onto the coconut joconde until cover the joconde completely.
4.Place lemon joconde onto the mousse and continued piping in another 1/3 of mousse to cover the lemon joconde.
5.Remove blueberry panna cotta from freezer and from the cake ring. Place blueberry panna cotta onto the mousse and finally pipe in with remaining cheese mousse completely.
6.Smooth the top. Allow to set in the freezer for at least 4 hours or overnight.
Assemble Part 2:
1.Remove mousse cake from freezer and lightly blow hot air around the cake ring with blower for few seconds. Remove mousse cake from cake ring. Remove acetate strips.
2.With a cooling rack sits on top of a baking tray, place hardened mousse cake onto cooling rack.
3.Pour the cooled chocolate glacage over the mousse. Allow excess to drip down.
5.Place the cake back to refrigerate to allow the cake bring back to right temperature(as now the cake is still hardened stage).
6.Slice and serve.
1. Ensure the blueberry panna cotta has to be hardened in freezer before remove from the cake ring and place into the cake.
2.Red chocolate buttons are not available here so I bought it online. If you don’t like the vibrant red, welcome to substitute with white chocolate and add few drops of your favourite food colouring into the chocolate glacage. Use just white chocolate if preferred no colouring at all.
3.Decoration is up to your own imagination but if you are wondering what I used for the decoration: red chocolate button ,white chocolate and some chocolate transfer sheet( got it online as well)
There were many times,I doubted my ability in what I am doing or learning whether baking or photographing. Failures in baking are bitter in taste but I know as long as I am determined to restart,back to basic,stand right up, the chances of getting it right is not far away.
In photographing world: Never though I would want to explore more since I have no knowledge nor potential in this field. There were many times, I doubted my ability leading to putting down the camera. Admittedly,I need to try harder than anyone just to get a decent picture.
I have to accept:some born with the skills while I need to try harder.
Never try to compete or compare with others if I choose this as passion. It exhausts me at times but learning to do one at time, no rush and no competing can reduce the stress and taking my time to learn as much as I can.
Do for myself.Accept my flaws. Transform the pressure into energy and stand right back up. It is alright to sit down and rest awhile to regain our motivation. Have you rest enough?
Your comments are deeply appreciated. ^_^