Champagne & Strawberry

NICE TO KNOW

Champagne and strawberry form a delightful duet with the true spirit of Christmas miracle. I invite you to make this amazing, light mousse cake for your celebration
I used silicone round dome mold (12 7cm in diameter cakes in total), you are free to use any mold that you like

SABLE BISCUITS

462 g 

  • Flour – 200 g
  • Almond flour – 30 g
  • Powdered sugar – 80 g
  • Eggs – 30 g
  • Cubbed butter – 120 g
  • Salt – 2 g
  • Food coloring – optional

PREPARATION

For making a tart crust keep all your ingredients cooled
1. Place sifted flour and cooled butter into a food processor, you can add red food coloring. Process using a flat beater until the mixture resembles breadcrumbs 

2. Then add sifted powdered sugar, almond flour, salt, pulse briefly and add eggs, pulse again until the mixture sticks together

3. Flatten the dough slightly to form a disk Wrap in plastic and chill until firm, at least 2 hours (better overnight)

You can keep the dough chilled for 3 days, or freeze up to 1 month
4. To roll out the dough. Take the dough out of the fridge and let it sit for 2 minutes to soften slightly for easier rolling

5. Place the dough between 2 lightly floured baking sheets and roll dough until its 3mm thick

6. Cut out circles using a 6 cm cutter. Line all the sables on a baking tray and Place them back into a fridge for about 30 min

7. Preheat oven to 170C (325F)

8. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool

MIRROR GLAZE

  • Water – 150 ml
  • Sugar – 300 g
  • Liquid glucose syrup – 300 g
  • Condensed milk – 200 g
  • Gelatine powder – 20 g
  • Water (for gelatine) – 120 ml
  • White chocolate – 300 g
  • Pink food coloring – 10 g

PREPARATION

1. Sprinkle the powdered gelatin over 120 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked

2. Mix sugar, liquid glucose syrup and water (150 ml) in a small saucepan, bring it to boil. Boil to 103C (217F)
Mix condensed milk, soaked gelatin and chocolate in a bowl (preferably tall and transparent), pour the syrup on top, stir until chocolate dissolves. Add food coloring

3. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface

4. Cover with a plastic wrap over the surface, leave to set overnight in a cool area

 All the excess glaze you can store in a freezer for up to 1 month and re-use it

STRAWBERRY COMPOTE

  • Strawberry – 200 g
  • Strawberry puree – 160 g
  • Sugar – 50 g
  • Leaf gelatin – 4 g
  • Lemon juice – 20 ml

PREPARATION

1. Soak gelatine in cold water until it is soft and then drain

2. Cut strawberries (200 g) into medium cubes Strawberries can be frozen

3. In a saucepan mix strawberry puree (160 g), lemon juice and sugar, bring it to 82C(180F) continuously stirring

4. Add soaked gelatin, stir until fully dissolved

5. Add cubed strawberries

6. Pour the compote into the mold you are using, filling 1/3 of each hole

7. Place the mold on top of the even surface and transfer it into a freezer until compote is frozen (3-5 hours)

CHAMPAGNE MOUSSE

  • Sparkling wine (extra dry, dry) – 175 ml
  • Lemon juice – 12 ml
  • Sugar – 140 g
  • Water – 50 g
  • Eggs – 2 pc
  • Powdered gelatin – 8 g
  • Water for gelatin – 40 ml
  • Whipping cream – 140 g

PREPARATION

1. Separate egg whites from egg yolks

2. Sprinkle the powdered gelatin over 40 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked

3. Whisk egg yolks and sugar (20 g) in medium bowl to blend. Mix sparkling wine, lemon juice and sugar (20 g) in a heavy medium saucepan. Heat up the mixture until sugar is dissolved

4. Remove from heat. Gradually whisk hot sparkling wine mixture into yolk mixture. Return mixture to saucepan. Stir over low heat until it reaches 80-82C (176-178F), add soaked gelatin, stir until fully dissolved. Leave to cool

5. Mix sugar (100 g) and water (50 g) in a small saucepan, bring it to boil. Boil to 118C (244F) Soft ball stage, syrup will form a soft ball when a small amount is dropped into cold water)

6. Meanwhile, beat egg whites in a mixing bowl with an electric mixer until frothy. Slowly pour the syrup into beaten egg whites while beating on high speed. Beat until meringue is stiff and cooled

7. Put whipping cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream). Mix half of it with egg yolk mixture, another half with meringue. Finally, mix both into one

TO ASSEMBLE

1. De-mould the frozen compote, cut the edges if needed (compote layer should not reach the edges of the mold) and place it back in the freezer

2. Pour 1/3 of the champagne mousse into every hole in the mold and transfer into a freezer for 15 min to set

3. When the mousse is solid place frozen compote on top of the mousse in the center

4. Pour rest of the champagne mousse on top of the compote. Level off with a palette knife. Place the mold on an even surface and transfer to the freezer until frozen (preferably overnight)

TO FINISH

1. De-mould the cakes and return into the freezer

2. Melt the mirror glaze gently to 35-36C (95-97F) and process it with an immersion blender one more time (watch out for air bubbles) If your glaze is warmer than 35-36C (95-97F) – leave it to cool

3. Take the cakes from the freezer and place it onto a wire rack with a tray below. Pour the glaze over the cakes, ensuring all the sides are covered with the glaze

4. Leave it to set for about 5-10 minutes and using a palette knife remove the cakes from the wire rack, cut the excess glaze from the bottom of the cakes with a warm knife.

5. Place each cake on top of the sable biscuit

6. Decorate as desired. I used tempered pink chocolate curls and leaf, pieces of eatable gold

Hope you liked the recipe and will enjoy the cake as well! Share your impression in the comments!

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