Strawberry White Chocolate Mousse Cake(Flourless/Gluten free)草莓之恋

Strawberry white chocolate mousse cake 3

It is the strawberries season and I loaded more berries during my groceries shopping. I wish everyday is berries day so I can decorate my cakes with these juicy, vibrantly colourful berries.

This cake is designed for  playing the fresh , red and juicy strawberries as the main component. Moreover, I want to create a flourless(or gluten free) cake by implementing the hazelnut and almond dacquoise. This dacquoise produces the best hazelnut aroma with a slight crunch to it ,which giving a new depth of texture to a normal mousse cake.

I have made this cake couple of times and I received very generous and amazing comments such as :” I am hiring your wife for my wedding cake!”,” I do not mind eat this everyday!”,” I have eaten half of the cake by myself “. I never thought men could  love strawberry flavour mousse cake that much. Guess I must done something right to prove men can choose strawberry shakes too. 😛

I am over the moon for anyone accepting my creation with such positive comment.I am blessed.

So I do hope you all like it too. ^_^

(this recipe has been made for couple of times since 2015 till now)

 

Few components you need:

  • Raspberry-strawberry gelee
  • White chocolate mousse
  • Hazelnut and Almond dacquoise
  • Strawberry mousse
  • Pink glacage/glaze

 Strawberry white chocolate mousse cake 8

 

Strawberry white chocolate mousse cake 4

 

Raspberry-Strawberry Gelee:

  • 100g raspberry frozen
  • 60g castor sugar
  • 100g fresh strawberry puree
  • 1/4 tsp lemon juice
  • 6g gelatin leaves (soak in cold water until soften)

1)Heat up frozen raspberry  together with castor sugar until thickened.

2)Blend the mixture into puree.Add in strawberry puree and gelatin.Mix well.Add in lemon juice.Mix well.Strain.

3)Pour into 5″cake ring(which wrapped with cling wrap at the bottom) sits underneath a tray lined with baking paper.

4)Allow to set in freezer for at least 4 hours or more.

raspberry gelee

White Chocolate Mousse:

  • 60g Cadbury baking white chocolate ( or any baking white chocolate)
  • 1  small egg, room temperature
  • 1 tbsp castor sugar
  • 100ml Bulla whipping cream ( or any whipping cream)

1)Beat whipping cream to soft peaks.

2)Melt white chocolate.

3)In a bowl: Beat egg and sugar until ribbon stage(a) over bain marie(b).(Ensure water is 40C )

4)Fold egg mixture through the whipped cream.

5)Scoop out one ladle of egg-cream mixture from step (4) and fold through melted white chocolate to well combine.Then fold it back to remaining egg-cream mixture.

6)Pour onto the hardened raspberry-strawberry gelee earlier and allow to set in freezer for at least 4 hours or more.

 

white chocolate mousse

 

Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

(b)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

 

Hazelnut and Almond Dacquiose:

  • 25g hazelnut meal
  • 25g almond meal
  • 10g Western Star unsalted butter ( or any unsalted butter)
  • 50g castor sugar
  • 6g corn flour
  • 40g egg whites
  • Icing sugar for dusting

1)Preheat oven to 170C. Line baking tray with baking paper or non-stick baking mat.

2)Melt butter. Mix hazelnut and almond meals with half of the castor sugar together.

3)Beat egg whites in a clean mixing bowl till bubbly foam, and slowly add in sugar while beating to stiff peaks meringue(c).

4)Fold in meringue into dry ingredients in 3 additions.

5)Add in spoonful of meringue mixture into melted butter.Fold together.

6)Pour butter mixture into rest of meringue mixture.Mix well.Pour into a piping bag.

7)Pipe  in circular motion into a 5″ round disc .Dust with generous amount of icing sugar.

8)Bake for 18-20 minutes until lightly golden brown.

 

hazelnut&almond dacquoise

Note:

(a) Dacquoise is a dessert made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax‘, a town in southwestern France.

(b)If cannot find hazelnut meal, you can kindly eliminate hazelnut meal and increase almond meal to 50g.

(c)what is meringue?

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(d)Always remember when folding meringue into flour mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

 

Strawberry Mousse:

  • 4g gelatin leaves(soak in cold water till soften)
  • 180ml Bulla whipping cream ( or any whipping cream)
  • 110g strawberry puree
  • 40g castor sugar

1)Process fresh strawberries into puree.

2)Beat whipping cream to ribbon stage. [Picture 1  ]

3)Put half of strawberry puree and sugar in a saucepan.Gently warm till sugar dissolved.

4)Squeeze water from soaked gelatin, add into saucepan from step (3).Stir well.

5)Strain into mixing bowl. Add the remaining strawberry puree in.

6)Pour in whipped cream. Fold to combine.

strawberry mousse

 

Assemble:

1)Lightly torch the edges of the 5″ cake ring containing gelee and white chocolate mousse. Remove the set mousse from cake ring.

2) Place the hazelnut-almond dacquoise onto the base of a 6″ cake ring lined with baking paper in a tray.

3)Pipe in strawberry mousse around the cake ring. Place the raspberry gelee-white chocolate mousse onto the dacquoise.(White chocolate mousse touches the dacquoise)

4)Pipe in remaining strawberry mousse, smooth the top. Allow to set in freezer for at least 4 hours or more.

 

assemble 1

 

Pink Glacage:

  • 125g Bulla cream ( or any brand of cream)
  • 10g castor sugar
  • 25ml glucose ( or corn syrup)
  • some pink food colouring
  • 100g Cadbury baking white chocolate
  • 3g gelatin leaves (soak in cold water till soften)

1)Bring cream, sugar and glucose to boil at 85C.

2)Add in chocolate in few additions.Combine.Stir

3)Stir in soften gelatin.Mix together with pink food colouring and strain.

4)Allow to cool down to 25C.

Note:

(a)Stir the glaze now and then before glazing to prevent skin forming.

(b)Remember to be quick and generous when pouring the glaze over the mousse.

 

Assemble II:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place cake back to freezer for 15 minutes.

3)Place a small cake ring onto a tray. Place the mousse onto the cake ring.

4)Pour the pink glaze over the mousse.Allow to drip off excess.

5)Decorate with some fresh strawberries and macaron shells, dust with some icing sugar  or decorate with however you, go wild with your imagination.

pink glaze

 

 

 

Strawberry white chocolate mousse cake 5

 

 

Hope you like this sharing.

 

Strawberry white chocolate mousse cake 1

 

Today’s Word:

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Strawberry and Green Tea Mousse Mooncake

DSC_4441

中秋节快乐

No traditional baked mooncake, just a simple mousse into a mooncake shape with a crackling chocolate casing, will you mind to try a bite or one whole mousse? There is not polite way to eat this, just take out your spoon and give a big crack into these mooncake-like mousse.

Wish I could have some homemade mooncake, missing the family time with my mom and sisters. Reminded me of my experimental and kids-gone-wild days during mid-autumn day, not only we can taste the mooncake, had some fizzy drink, and these particular buffalo-horn shape like exotic snacks. It was like mini buffalo horn but tasted crossed between taro and chestnut.

This festival also reminded me of the lanterns used to hang around the house with the colourful individual candles. Our garden looked extremely tasteful with those different sizes of lantern. Sadly, it cannot last the whole day because when the candles go off , our lantern burnt. We were devastated almost every year until one year, when the first lantern started to burn then we decided to burn it all off. This is how we carry on our latern-burning ceremony every year. I used to be bad…Forgive me.

Wish you all a very happy mid-autumn festival~

Message to someone I loved:He was a mooncake lover once in his life, but all I can do is a modified version. Hope he still enjoy as much as he can in HEAVEN.

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  • Makes 2 vanilla-strawberry mousse and 2 green tea-red bean mousse

Components You need:

  • Strawberry gelee
  • Red bean gelee
  • Vanilla mousse
  • Green tea mousse
  • White chocolate mooncake mould
  • Dark chocolate mooncake mould

DSC_4427-001

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Strawberry Gelee:

  • 80g fresh strawberries (can use frozen strawberries too)
  • 2g gelatin leaves ( can use powder form,dilute into 2 tbsp water and microwave 30 seconds on high heat)
  • 1 tsp icing sugar
  1. Soak gelatin leaves in cold water until soften.
  2. Wash strawberries and slice it. Process it into puree.
  3. Cook the strawberry puree and icing sugar on low heat until bubbles formed, then switch off the heat. Stir in soaked gelatin leaves to well combine.
  4. Pour the strawberry mixture into 2 separated 5cm in diameter of silicone mini cylinder mould . Allow the mixture to set in freezer till hardened completely.

Red Bean Gelee:

  • 40g red bean paste
  • 2tbsp hot water
  • 1g gelatine leave ( or use powder,similar method as above)
  1. Mix red bean paste and water to well combine.
  2. Stir in soften gelatin to well combine.
  3. Pour mixture into 2 separated 5cm in diameter of silicone mini cylinder mould. Allow the mixture to set in freezer till hardened completely.

step1

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White chocolate mooncake mould:

  • 90g Cadbury baking white chocolate ( or any baking white chocolate)
  • some pink food colouring
  1. Melt white chocolate over a pot of simmering water (do not allow water touches the bottom of your bowl contained chocolate).
  2. Stir in some pink colouring into melted chocolate , mix to well combine.
  3. Scoop chocolate mixture into 2 separated  mooncake moulds. Swirl the melted chocolate around and evenly to coat  the  mould.
  4. Flip it upside down to another mould to remove the excess chocolate.
  5. Remember to coat the rim of the mould with melted chocolate too.
  6. Place in refrigerator to set completely.

Dark chocolate mooncake mould:

  • 90g Cadbury baking dark/milk chocolate (or any baking chocolate)
  1. Melt dark chocolate over a pot of simmering water.
  2. Scoop chocolate into 2 separated mooncake moulds. Swirl the melted chocolate around and evenly to coat the mould.
  3. Flip it upside down to another bowl to remove the excess chocolate.
  4. Remember to coat the rim of the mould with some chocolate too.
  5. Place in refrigerator to set completely.

step2

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Vanilla Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp vanilla paste
  • 1/4 egg white
  • 1/2 tsp castor sugar
  1. Beat the whipping cream and vanilla paste  until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe vanilla mousse into pink-white chocolate mould that has set in the freezer earlier.
  5. Remove the strawberries gelee from mould and place into the vanilla mousse. Gently press down the gelee. Pipe in remaining vanilla mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

vanilla mousse

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Green Tea Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp green tea paste
  • dash of green tea powder (Add more if want stronger taste; remove powder for children consumption due to the caffeine inside green tea powder)
  • 1/2 tsp icing sugar
  • 1/4 egg white
  • 1/4 tsp castor sugar
  1. Beat the whipping cream , green tea paste, green tea powder and sugar until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe green tea mousse into dark chocolate mould that has set in the freezer earlier.
  5. Remove the red bean gelee from mould and place into the green tea mousse. Gently press down the gelee. Pipe in remaining green tea mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

green tea mousse

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Assembly:

  1. Melt 40g of white chocolate and stir in some pink food colouring.
  2. Melt 40g of dark chocolate.
  3. Spread the pink-white chocolate onto the vanilla mousse to seal the bottom of the mooncake.
  4. Spread the dark chocolate onto the green tea mousse to seal the bottom of the mooncake.
  5. Allow the mooncake to set in the refrigerator for 4 hours or overnight.
  6. Remove the mooncakes slowly and gently from the mould as they are very fragile. (If too hard, use a warm cloth to wipe around the moulds for easy removal.
  7. Serve.

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DSC_4463

As you can see, the mousse is little in soft side as no additional gelatin. So, it can go smoothly into your mouth. There is not gentle and polite way to enjoy these, just crack and spoon into your mouth. Forgive me for these unappealing  pictures, once snapped and started my tasting journey right away.

Note:

  • These mooncakes are not easy to slice into half with a pleasant appearance due to the chocolate casing. So just crack it bravely and enjoy the different taste of mooncake
  • Some love the authentic traditional mooncake ; and mind me for trying something different.
  • You can make any kind of taste you like for this mooncake.
  • You can make your own red bean paste as well but I used the red bean paste from the packet in chinese groceries. If you prefer the chunky bits of red bean, try look for Japanese red bean paste in can.

Happy Trying ^_^

Today’s quote: We are not a failure just because we fail at something. Nobody is a failure unless they quit trying! -Joyce Meyer