Mousse cakes

Published by Les gâteaux mousse, on June 11 2018


Whether they are presented in the form of cakes, logs, in verrines or in individual portions, mousses are always a delight. No matter what flavour they are, they have an irresistible taste of freshness and lightness and their preparation is rather simple and quick.

The traditional base of a mousse cake is a genoise, a light cake made mainly with eggs to which it is possible to add an essence or an emulsion. It is also possible to pour you’re mousse over a layer of cookie crumbs of you’re choice compacted with melted butter or use a cheese-cake as a base to make a change. Otherwise, verrines are a great option for serving a mousse with no base.

Bavarians better know as mousses, do not have a very complex composition and several variant can be added to refine their flavours’ even more.

For an 8 inch standard cake, you will need 250g of pureed fresh fruit of you’re choice to which you will add granulated sugar and bring to a boil. You add four sheets of gelatine well softened with cold water that you melt in you’re puree then let cool down at room temperature. During this time you whip 250 g of 35% cream. It is very important to calculate the same amount of cream and fruit. Once the puree has cooled down, you can stir in the whipped cream with a spatula with no sudden moves. When the color of you’re mixture becomes uniform, its time to mould your bavaroise and refrigerate.

For pulp fruits like citrus, it is better to substitute fresh fruit with jam or marmalade and to reduce the amount of added sugar.

For all chocolate base mixtures the recipe slightly differs. For an 8 inch cake you need 125 g of boiling milk in which you will melt two sheets of gelatine previously softened with cold water. You will then beat two egg yolks in a small bowl except you will temper with the hot milk before incorporating it completely into the mixture. You then add 125g of chocolate of you’re choice, let it melt in the mixture, whisk and leave to cool at room temperature. You will then whip 225g of 35 % cream and you finish the recipe exactly like that of the fruit mousse.

To enhance you’re chocolate mousse or to vary a little, it is also possible to add dough or hazelnut essence, instant coffee or toffee before letting the mixture cool down. And to be fancier, you can also cut two different Bavarian recipes in half and overlay them or add a little bit of food coloring to get brighter colors.

Some suggestions of flavour to mix … white chocolate mousse cakes … blueberries and lemon on doigts de dames … mango mousse cheese-cake…Verrines with mocha and salty caramel mousse… chocolate hazelnut mousse cake with genoise …


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