The Baking Diaries since March 30th, 2011

Green Apple Peach Mousse with Kiwi Jelly Layer topping

Credits!!

Recipe: makes one 6” mousse cake

Green Apple Mousse:

50g granny smith apple puree

Meringue: 10g egg white, 10g caster sugar

Whipping cream 30g

Gelatin leaf- 1/2 leaf

Passion Fruit Mousse:

30g passion fruit puree

Meringue: egg white 15g, 15g sugar\

Cream: 45g

Gelatin leaf 1/2 leaf

Kiwi Liqueur Jelly Layer:

Kiwi liqueur: 15g, boiling water 25g, granulated sugar 1/2 tsp, gelatin leaf 1 

Method:

Make base: crush digestives, mix with melted butter, press into mousse ring, chill.

Green Apple Mousse: Make meringue: Beat whites until foamy, add in granulated sugar gradually, whisk until soft. Set aside.

Beat cream until soft peak. Pour in green apple puree into cream, fold well. Fold meringue into green apple mixture.

Prepare melted gelatin: soak gelatin in cold water, drain excess water. Melt over simmering water with 5g water. Fold gently and quickly to smooth mousse. Pour a layer of green apple mousse to the cake ring, chill 1 1/2hr.

Passion fruit mousse: Repeat steps 2-4 to make mousse.

Pour a layer of passion fruit mousse, leave 1 cm height of space from top for top jelly layer. Chill 1 ½  hrs.

Jelly Layer: Slice green apple and layout them on top of the cake.

Melt granulated sugar in boiling water. Soften gelatin in cold water, drain excess, then mix into boiling water, stir well. When mixture is cooled, pour in kiwi liqueur and stir well. Pour kiwi liqueur jelly on top of the cake and chill for 30 min.