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Mousse cakes for the New Year. Source: freepik
Mousse cakes are the star of modern confectionery art. They have a delicate taste and an unusually beautiful appearance that almost makes you want to eat them right away.
A food blogger with the nickname julia food blog ua presented an interesting recipe for mousse cakes on Instagram that everyone will like. And thanks to their interesting shape, these cakes can be safely served at the New Year's table, where they will become a wonderful decoration.
Ingredients for caramel mousse for 8 pcs
- Cream cheese – 270 gr
- Condensed milk – 150 gr
- Milk – 120 ml
- Cream from 30% – 200 ml
- Gelatin – 14 g + 80 ml of water
Ingredients for chocolate cream
- Egg yolk – 1 pc
- Dark chocolate – 50 gr
- Milk – 100 ml
- Gelatin – 3 g + 15 ml of water
Ingredients for the base
- Flour – 130 gr
- Chilled butter – 65 gr
- Powdered sugar – 45 gr
- Eggs – 35 g
- Corn starch – 20 g
- Salt – 1 g
The way of preparation
1. Prepare the caramel mousse. Combine the condensed milk with milk and bring to a boil.
2. Remove from heat and add gelatin.
3. Combine the mass with cottage cheese at room temperature. Blend with a blender until smooth.
4. Fill the molds halfway with the mousse and refrigerate for a few minutes, the mousse should set.
5. Put the filling (chocolate cream) in the center.
6. Prepare the chocolate cream. Mix the milk with the egg until smooth.
7. Heat until slightly thickened (no more than 70 degrees). Add gelatin and chocolate.
8. Mix until smooth and pour into molds (hemispheres 3 cm in diameter).
9. Put in the freezer until completely frozen.
10. Prepare the base. Rub the chilled butter into the flour, salt, powder, and starch.
11. Grind with your hands until it becomes crumbs. Add the eggs and knead the dough.
12. Divide the dough into two parts and put it on pieces of parchment.
13. Cover the top with parchment and roll out into a thin layer, 3 millimeters thick.
14. Put it in the refrigerator for at least 3 hours.
15. Cut out circles 7 cm in diameter from the dough.
16. Bake on parchment for 10 minutes until golden brown.
17. Spread the mousse on the base, pour over the mirror glaze, and decorate with sugar balls and coconut flakes, imitating a Santa Claus hat.
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