white chocolate mousse cake with mirror glaze
5-⅓ ounces weight High Quality Chopped White Chocolate about 12 Cup Plus 6 Tablespoons White Gel Food Coloring. Make the white chocolate mousse first so it has time to chill.
Mirror Birthday Cake Tutorial Recipe Mirror Glaze Cake Recipes Mirror Cake Fun Desserts
Published on April 7 2019White Chocolate mousse cake is a rich and decadent cake filled with rich white chocolate mousse and vanilla sponge.
. Place the frozen cake jam disc on top of the mousse jam-side down. ½ leaves Light Corn Syrup. Pour the glaze on top of the cake.
Then add the sugar. Pour the mirror glaze over your frozen cake in a smooth continuous pour over the top of the cake until it starts running down the sides. In a 9-inch by 3-inch 23 cm 8 cm by silicone round cake mold pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Put the cake in the refrigerator for 1-2 hours. Heat for 60-75 seconds until the chocolate is. After 10-15 minutes remove the drips with a spatula.
Go round and round and allow the glaze drip until it stops. Add some chocolate shavings around the edges. White chocolate mousse mirror glaze cake style raspberry mousse puree white chocolate mirror glaze raspberry white chocolate mousse cake with mirror glaze recipe mirror mousse mini cakes berry white chocolate.
Pour cooled glaze over frozen cake allowing excess to drip off. In a heat proof bowl add the white chocolate and 23 cup 160g whipping cream. Remove the sides of the springform.
You have to be fast with any touch ups. ½ cups Water Divided. Take out the mousse from the refrigerator.
Press the cake down slightly then cover it. Mirror Glaze Mix the gelatin with the extra water and let it soak for 5 minutes Place condensed milk chocolate and gelatin into a tall heatproof container. When the mirror glaze reaches 35 C 95 F pour it over the mousse cake beginning from the center.
Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Preparing the Chocolate Deco. 2 Tbsp 1 tsp 18 g gelatin powder 1 cup 250 mL cold water divided 12 oz 360 g white couverturebaking chocolate chopped ¾ cup 150 g granulated sugar 23 cup 160 mL sweetened condensed milk Food colouring gel or.
1 Tablespoon Unflavored Granulated Gelatin. Let glaze set 15 minutes before removing drips from bottom edge of cake. This will catch the drips when you pour on the mirror glaze.
Place cake on an inverted 9-in. Remove it from the ring. Place the remaining cake layer right-side up on top of the filling.
Make sure the pan is clean because you can reuse extra glaze. Increase heat to medium and bring to 103C 217F. Blend until completely smooth add food coloring and blend again.
Pie plate in a foil-lined 15x10x1-in. Place the bowl over a saucepan with simmering water over low heat until all the chocolate is melted. Mango mousse cake is a very yummy and falvorful dessertWhite chocolate makes it more deliciouslearn how to make mango mousse cake with fresh mango pureein.
It can also be made 1-2 days ahead of time. Melt the White Chocolate and let stand to cool to room temperature Place the Gelatin in a small bowl cover with just enough water it should be fully sponged after about 3 minutes heat 14 cup Fresh Cream until hot add to the Gelatin and stir until the Gelatin has dissolved and is runny. Melt the white chocolate by placing it in a medium-sized heat-proof bowl with heavy cream.
Mango White Chocolate Mousse Cake Mirror Glaze Recipe Mirror Glaze Cake Recipes Dessert Cake Recipes Mousse Cake Recipe. To assemble the cake place 1 cake layer upside down on a serving plate. In a medium saucepan add sugar glucose and water.
⅓ cups Sweetened Condensed Milk. Heat on low until sugar dissolves. Prepare the white chocolate mousse.
Center both on a clean sheet pan. 2 tsp Lemon Juice. Pour the hot mixture over the white chocolate and let sit for 5 minutes.
In a bowl beat together the butter confectioners sugar vanilla and enough milk for a smooth spread consistency. 10 Tablespoons Superfine Sugar. White Chocolate Mirror Glaze.
Top with all of the white chocolate filling. Combine the white choc chocolate 100 milliliters of cream and salt in a microwave-safe bowl. Microwave in 30-second increments stirring every 30 seconds until the chocolate has melted and the mixture is smooth.
So I cut my mini mirror glaze mousse cake down to 3 main parts and 2 extra garnishes to balance out all the flavours. Sieve and let cool to 32-35C 90-95F before pouring over the frozen cake. Place the cake in the freezer for 2 to 3 hours.
Pour it into a large bowl and let it cool to room temperature stirring occasionally. 2 cups High Quality Chopped Chocolate 350g FOR THE GALAXY MIRROR GLAZE. Melt the chocolate and butter in a microwave-safe bowl until all the chocolate has melted.
Chocolate insert Preheat the oven to 300F 150C Gas Mark 2 Line a 7-inch round springform cake pan with parchment paper on the inside and wrap with aluminum foil on the outside.
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