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
