![]() Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary).Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. Next, make the white chocolate mousse.Allow to cool completely then store in an airtight container for up to 3 days. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. As soon as you remove the tray from the oven, use a 7cm cookie cutter to cut out rounds of sponge.Spread the mixture evenly onto the lined baking tray and bake for 20 minutes.Stir the ground nuts and flour together, then fold into the creamed mixture.Add in the eggs one at a time and beat well. Cream together the butter and sugar until light and fluffy.To make the pistachio sponge, preheat the oven to 170☌ and line a large baking sheet with greaseproof paper.Instead of soaking as you would gelatine sheets, you will need to “sponge” the gelatine powder in a small amount of water and warm it to melt before adding to your remaining ingredients.ġ50g fresh or frozen raspberries (1 heaped cup)įinely chopped pistachio nuts, for decorating Directions: Simply use the equivalent weight in grams (indicated in the recipe). Just a note on gelatine: I worked with gelatine sheets in this recipe (available at Woolworths) but you can also use the powdered version. Any cooler and your glaze will be too thick and gloopy to give a smooth finish. Any warmer and the glaze will be too thin and possibly melt the mousse underneath. With any mirror glaze you want your mousse or cake to be completely frozen and your glaze to be around 30☌ when you pour it. Yes, there are 4 elements to it, but each one is really simple to make and all can be made in advance! The only slightly tricky element is the mirror glaze, and that’s only because you need to be fairly exact with your temperatures. My goal in sharing recipes like this is not too intimidate you, but to show you how easy it is to pull off a showstopper dessert. In this case, white chocolate, raspberry and pistachio but you could use different chocolate, nuts and fruits as you please! Not only do these little delights possess the wow-factor, they taste divine thanks to the variety of flavours and textures in every bite. Being an avid viewer of all of the afore-mentioned shows, I was inspired to make my own version of this trendy treat. ![]() An entremet is basically a layered dessert consisting of mostly mousse and finished with a mirror glaze. If you watch Masterchef, Zumbo’s Just Desserts or the Great British Bake-off, you will know that entremets are all the rage. Like these gorgeous White Chocolate Mousse domes with a shiny red mirror glaze! More than likely you’ll be entertaining at some point, and will also have a little more time to put together something really special. ![]() Simmer for 2 minutes.Not that you ever need an excuse to show off your dessert skills, but the holiday season is a perfect time to do so.
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