Mini Fraise Moussecake

It is a very simple strawberry moussecake as you just need to have sponge cake, strawberry syrup & puree, fresh mousse, strawberry jelly and fresh strawberries.

Ingredients

Cake Base
Cake sponge about 10mm thick.

Strawberry Mousse
Whipping cream 280gm
Strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Strawberry Puree 100gm
Gelatin Leaf 1.5envelopes

Decoration
Whole Strawberries
Sliced Strawberries

Method

Make the strawberry mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.

Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.

This mini fraise moussecake looks beautiful, divine and not difficult to make and assemble, definite will charm your guests!

Love Sunny Yaw

Very Berry

For Almond Cake

Ingredient
150g Grated Almond Powder
150g Powdered Sugar
110g Egg
80g Egg Yolk
260g Egg White
140g Sugar
50g Bread Flour
60g Cake Flour

Method
Whisk almond powder and powdered sugar in a bowl by a paddle whisker. Add egg ang egg yolk gradually until incorporated.
In a clean bowl, whip egg and sugar until soft peaks form.
Combine egg mixture and egg white mixure. Add sifted bread flour and cake flour until well blended.
Bake about 10-15 minutes, upper 200C lower 180C.

For Strawberry Mousse

Ingredient
310g Strawberry Puree
150g Sugar
21cc Red Wine (optional)
24g Gelatin
480g Whipping Heavy Cream
100g Sliced Strawberry

Method
Cook puree, sugar and wine until brings to a boil.
Add softened gelatin.
Add whipping heavy cream and stir until well blended.
Stir in sliced strawberry.

Fruit Syrup(optional)**

Ingredient
300g Strawberries
150g Sugar
100cc Water

Method
Cook strawberries, sugar and water until brings to boil. Wait until cool an brush on the almond cake.

**for simplicity, use Monin's Strawberry Syrup

For Topping

Ingredient
250g Heavy Whipping Cream

To Assemble

Place almond cake piece in the pan.
Pile on strawberry mousse.
Place almond cake on top of the mousse.
Pile on again with strawberry mousse.
Top the mousse with another layer of almond cake.
Finish the top with whipping cream.

Try it out, it is delicious and very berry too! . . . . Love Sunny Yaw

Mango Moussecake

Mango Moussecake is something that I would like to introduce to you. It may not be new and maybe common but I really adore them as it is creamy, fragrant and juicy! In Malaysia we have various type of mangoes and plentyful too. So I had this baked over the weekday.


Ingredients

Cake Base and Cake Top
Cake sponge about 12mm thick.

Mango Mousse
Whipping cream 280gm
Mango puree 100gm
Mango syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Mango Puree 100gm
Gelatin Leaf 1.5envelopes

Decoration
Mango 1 thick piece
Dark chocolat button 60gm

Method
Make the mango mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in mango syrup until soft peak form.
Pour mango puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into mango mixture and gently fold well.
Pour in metled gelatin into the mango mixture and gently fold.
Lay the cake based onto the baking tray.
Pour the mango mousse into the baking tray, place the top layer sponge and refrigerate for 1 1/2 hours.

Melt gelatin into the hot mango puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly scatter the mango balls on the top and refrigerate for half an hour. Lastly, decorate the cake with chocolate ornaments.


This is not a difficult dessert to make, I am sure with my guide you will able to charm your guests, they will be in for a little delite!

Big Boys Oven

Rasberry & Strawberry Mousse layered with Brownie

Chocolat Brownies
(8 inch square baking pan)

150gm dark chocolat, chopped
180gm unalted butter
120gm sugar
15ml monin hazelnut syrup
1/4 teaspoon salt
2 large eggs
80gm cake flour
150gm walnut (crushed)

Preheat the oven to 180C.
Melt chocolat together with butter. Stir frequently until chocolat is melted.
Stir in sugar, hazelnut syrup and salt.
Add egg one at a time, stirring until the first one is incorporated before adding next. Stir in the flour and beat with a spatula until smooth and glossy.
Stir in walnut, scrape the batter into the pan and smooth to even it.
Bake for 20 mins or until the brownies just begin to pull away from the sides of the pan.
Slice the brownie into 2 layer (layer thickness up to your liking)

Rasberry & Strawberry Mousse
Refer to my previous chocolat mousse recipe, take chocolat and hazelnut syrup out and replace them with 80gm of rasberry puree and 10ml of rasberry Monin syrup and 10ml strawberry monin syrup.

Big Boys Oven

Lemon Grass & Kaffir Lemon Mousse Cake

Prepare a 9inch cake mould and wrap it with aluminuim foil.
Prepare a digestive biscuit cake base.

Cake Base
100g Blended digestive biscuits
50g Melted unsalted butter


Top Layer: Lemon Grass Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
2-3stalk Thinly slice lemon grass

1.5envelops Gelatin leaf
10ml fresh lemon juice
150ml Whipping Cream


Bottom Layer: Kaffir Lime Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
3-4 Thinly slice kaffir lime leaves

1.5envelops Gelatin leaf
10ml fresh lime juice
100ml Whipping Cream

Middle Layer: Lemon Jelly

30ml Fresh lemon juice
15g Granulated sugar
135ml Boiling water
5envelopes Gelatin leaf

1.Prepare creme anglaise (Kaffir Lime)
Beat egg yolk witha hand whisk. Add in granulated sugar gradually.
Beat until pale yellow and stiff.
Heat milk with fresh kaffir lime leaves.(Heat infused the kaffir lime leaves flavour into the milk.)
Once flavour infused, strain the kaffir lime leaves and pour the boiling milk into the egg yolk misture and stir well.
Reheat the mixture again to 82C-85C, stir constantly to prevent it from sticking to the saucepan.
2. Add in soften gelatin and stir well. Let cool and leaves for later use.
3. Whisk whipping cream with electric mixer at medium speed until soft peak form.
4. Squeeze fresh lime juice in the whipped cream and fold well.
5. Pour in the creama anglaise and fold well to the mousse.
6. Pour the kaffir lime mousse to the cake mould and refrigerate for 1/2 hour.
7. Make middle layer lemon jelly. Melt granulated sugar and soften gelatin inot boiling water. Add in fresh lemon juice and stir well.
8. When it's cooled down to around 40C, pour it on top of the cake and refrigerate for 1/2 hour.
9. Repeat step 1-5 to make lemon grass mousee. pour lemon grass mousse into the cake mould and refrigerate for 1.5hours. Decorate with chocolat leaves and lime or lemon peel prior to serving.

Yet another winning recipe. which you should try.

Big Boys Oven

Chocolat Mousse

Chocolat Mousse
Whipping cream 280gm
Melted dark chocolat 100gm
Hazelnut syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Sponge cake


Make the chocolat mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in hazelnut syrup until soft peak form.
Melt the dark chocolat and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into chocolat mixture and gently fold well.
Pour in metled gelatin into the chocolat mixture and gently fold.
Pour a half layer of the chocolat mousse into the round plastic ring and refrigerate for 1 1/2 hours.
Inner layer, place a piece of spoge cake.
Pipe in another layer of chocolat mousse.
Then placee in freezer for an hour.
Finish the surface with melted chocolate.

Do try my recipe and let me know how your creation turns out to be, a sure winner.

Big Boys Oven

Strawberry Moussecake with Flaming Meringue

"> Strawberry Moussecake
(prepare 3 of 3 inch cake ring)

Strawberry mousse
Whipping cream 280gm
Melted strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Melted strawberry puree 70gm
Gelatin leaf 2envelopes
Outer layer (Meringue)
Egg white 100gm
Granulated sugar 30gm

Make the strawberry mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in strawberry syrup until soft peak form.
Melt the strawberyy and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawbery mixture and gently fold.
Pour a half layer of the strawberry mousse into the cake ring and refrigerate for 1 1/2 hours.
Inner layer, melt the soften gelatin into the hot strawberry puree, let cool until 30C. Then place a spoonful of the strawberry puree on the centre top area.
Pipe in another layer of strawberry mousse.
Then placee in freezer for an hour.
Outer layer, whisk egg with until foamy, add in granulated sugar gradually and whisk until stiff peak form.
Pipe the meringue along the cake edge. Burn the meringue with a culinary torch and freeze it for 15 minutes.

Yet another interesting and beautiful piece of dessert which I really encourage you to try, ................. lovely, simple and delicious.

Love Sunny Yaw