Passionfruit Mousse Cake 百香果慕斯蛋糕🍰

Passionfruit Mousse Cake 百香果慕斯蛋糕

Ingredients:

Fingers sponge

2 egg yolks

30g Blue Jacket plain flour

10g Callebaut cocoa powder

2 egg whites

40g SISNext Half Calorie Sugar Blend

Icing sugar

 

Passionfruit mousse

80g fruttose passionfruit filling

15g SISNext Half Calorie Sugar Blend

100g water 

5g gelatine bloom in 15ml water

200g Anchor whipping cream

1 Tbsp SISNext Half Calorie Sugar Blend

 

Jelly layer

80g fruttose passionfruit filling

10g SISNext Half Calorie Sugar Blend

120g water

3g gelatin bloom in 10ml water

 

Method:

1. Finger sponge: Whisk whites & sugar till stiff peak. Whisk in yolks till combined. Sift in flour & cocoa powder & stir till combined. Put batter into a piping bag & pipe out 2 long strips (25cm x 5cm) & one 5” round. Dust with icing sugar. Bake @170C for 12mins

2. Mousse: Combine fruit filling, sugar & water in a pot. Bring to a simmer & add in the bloomed gelatin. Let it boil & set aside. Whisk whipping cream & sugar till slightly thick. Pour in the cool fruit filling mixture & whisk till combined

3. Put finger sponge at the base & side of a mousse ring. Pour in all the mousse. Put in fridge to set

4. Jelly layer: Combine fruit filling, sugar & water in a pot. Bring to a simmer & add in the bloomed gelatin. Let it boil & cool down slightly before pouring on top of the set mousse cake. Put in fridge to set