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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Lemon Delight Pastries



ingredients

  • 1 sponge cake.
  • 400g heavy cream (35% fat).
  • 40g powdered sugar.

for the sponge cake:

  • 8 egg whites.
  • 1 pinch of salt.
  • 10 egg yolks.
  • 250g powdered sugar.
  • 150g cornstarch.

for the lemon delight:

  • 75g butter.
  • 350g sugar.
  • 250ml strained lemon juice.
  • 5 whole eggs.
  • 4 gelatin sheets.

you'll also need:

  • 1 baking pan, 30x22x7cm.
  • parchment paper for the bottom of the pan.
  • butter for greasing.

 

preparation

Preheat your oven to 180ºC, with heat from both top and bottom.
Grease the pan and line the bottom with parchment paper...
Beat the egg whites with the pinch of salt until they're nice and stiff.
In a separate bowl, whisk the yolks with the sugar until they turn pale. Fold in the sifted cornstarch, then gently combine this mixture with the beaten egg whites. Do this in two additions, using upward folding motions so you don't deflate the whites.
Pour the batter into the pan and pop it in the oven...
Bake for 45 minutes. When you take it out, give the pan a firm tap from underneath. This little trick keeps the sponge from sinking in the middle.
Turn it out onto a wire rack and let it cool completely...
Now for the lemon cream: Soak the gelatin sheets in cold water.
Meanwhile, melt the butter in a small saucepan over low heat. Don't let it sizzle, just let it melt gently. Take it off the heat and stir in the lemon juice, sugar, and finally the eggs, beaten lightly as if you were making an omelet.
Set the saucepan in a water bath and cook, stirring constantly, until the mixture thickens nicely.
Remove from the water bath and immediately stir in the squeezed-out gelatin sheets. Keep stirring until they dissolve completely.
Slice the sponge cake horizontally into two layers. Place the first layer inside a springform pan...
Pour the warm lemon cream over the sponge layer...
Chill in the fridge for about 15 minutes, then place the second sponge layer on top, pressing down gently...
Return to the fridge and let it set until it's completely cold.
Cut the cake into square or rectangular portions.
Whip the cream with the powdered sugar until stiff, spoon it into a piping bag, and decorate your little pastries however you like...

Enjoy your dessert!

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