I envisioned a mousse cake with layers of white and pink mousse. Little girl tea party colors, distressed antique white coffee table, bruised up silver tray... I don't know if I have been able to transmit that feeling in my photos. I find very difficult to translate what is in my head onto a photograph but that's ok.. Once I take it, it’s up to you to create your own fantasy.
This cake has five different layers and flavors and although it might seem difficult, it really isn’t because all mousse layers start with the same pate a bombe recipe and then flavored separately. Coconut dacquoise with strawberry, white chocolate and rhubarb mousse layers and covered with a thin layer of rhubarb jelly.
Coconut Dacquoise
Makes half sheetpan
135 grams powdered sugar, sifted
225 grams unsweetened coconut (fine)
215 grams egg whites
55 grams sugar
Whip the egg whites until almost fully whipped. Slowly add the sugar and whip to a stiff meringue. Remove the bowl from the mixer and add the sifted powdered sugar and the coconut in two batches while gently folding. The meringue will deflate a little. Don't worry, it's normal.
Pour the batter onto a half sheetpan lined with parchment paper and spread the batter evenly with an offset spatula. Bake at 375 until lightly golden brown. Let it cool.
When ready to assemble the cake, place a square cake ring on top of the dacquoise and press down so it cuts into it. This is where we will build the mousse cake.
Pate a Bombe
8 oz sugar
2 oz corn syrup
4 oz water
3 oz egg yolks
Cook the sugar, corn syrup and water to 240 degrees Farenheit. In the meantime, whip the yolks until they turn fluffy and pale. Add the cooked sugar to the yolks and continue beating until light, thick and the bowl has cooled.
Strawberry Mousse
2 oz pate a bombe
1 1/2 sheet of gelatin
3 oz fresh strawberry puree (I left the seeds in)
1 cup heavy cream, soft peak
Mix the pate a bombe with the strawberry puree. Soften the gelatin in ice water and then gently melt it in the microwave (maybe 5 seconds). Mix into the pate a bombe and whisk until it is well incorporated. Fold in the whipped cream. Pour the mousse in the square cake pan that we have lined with the coconut dacquoise. Spread over the dacquoise evely. Place the sheetpan in the freezer so the mouuse hardens and we can add another layer.
White Chocolate Mousse
4 oz pate a bombe
3 sheets of gelatin
6 oz white chocolate, melted
2 cups heavy cream, soft peak
Repeat the same process as above. Make sure the white chocolate is pretty warm when adding it to the pate a bombe. If the bombe is cold, the chocolate will harden quickly and it will be lumpy. Pour over the strawberry mousse and spread evenly. Freeze.
Rhubarb Mousse
2 oz pate a bombe
1 1/2 sheet of gelatin
3 oz poached rhubarb puree
1 cup heavy cream, soft peak
Same procedure as above. Pour over the white chocolate mousse and spread evenly. Freeze.
I topped the mousse with a super thin layer of rhubarb jelly, coconut and grated dried raspberries.
Fluffy... and light are the words that describe this cake best... love Spring.
Post Title
→Coconut, Strawberry, White Chocolate and Rhubarb Mousse Cake
Post URL
→http://mercymadame.blogspot.com/2008/04/coconut-strawberry-white-chocolate-and.html
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