Baked Chocolate Mousse Cake Ingredients
Amount
Method
Eggs
120gm
Whip eggs with sugar.
Caster Sugar
50gm
Coeur de Guanaja 80% P 125
100gm
Bring to the boil cream, rum, salt and vanilla powder and pour onto chocolate, process into Ganache.
Caramelia 34%
30gm
Cream
105gm
Rum
6gm
Salt
Pinch
Vanilla powder
Pinch
Combine egg Deposit into insert moulds and bake at 140c for 11 minutes.
Kalamansi Sago Jelly: Sago Base Ingredients
Amount
Water
3000gm
Grand Marnier
30gm
Kalamansi Puree
30gm
Sago
140gm
Method Bring water to boil and add sago, cook for 5 minutes. Add grand marnier and kalamansi puree; cook till sago is transparent, approximately 10 minutes.
Kalamansi Sago Jelly: Gelatine Solution Ingredients
Amount
Leaf gelatine
100gm
Water
500gm
Method Soak gelatine in water, heat and set into gelatine solution.
Kalamansi Sago Jelly: Sago Jelly Ingredients
Amount
Sago Base
500gm
Orange Juice
150gm
Kalamansi Puree
50gm
Grand Marnier Gel
20gm
Gelatine Solution
30gm
Caster Sugar
90gm
Vanilla Powder
1gm
Method Drain and place Sago into bowl. Bring to boil orange juice, kalamansi puree, grand marnier, sugar and vanilla powder. Combine the hot liquids with gelatine solution and sago and deposit into insert mould. Blast Freeze.
Cake Glaze Ingredients
Amount
Caster Sugar
450gm
Method
Water
225gm
Boil sugar, water glucose to 105c.
Glucose
450gm
Condensed Milk
300gm
Pour over with condensed milk and place chocolate on top, process into ganache.
Gelatine Solution
180gm
Add gelatine solution.
Coeur de Guanaja 80% P 125
250gm
Guanaja Chocolate Mousse Ingredients
Amount
Method
Egg Yolks
165gm
Eggs
80gm
Process into pate a’ bombe.
Caster Sugar
135gm
Gelatine solution (5:1)
45gm
Manjari Chocolate
45gm
Guanaja Chocolate
360gm
Whipped cream
690gm
Salt
pinch
Add pate a’ bombe to melted chocolate. Add melted gelatine solution. Add whipped cream.