|CrystalblueoceanSailing and Diving Around the World|
sailing and diving around the world
I'm using the same mousse recipe as I did in the last post. If you want to do a multi-layered cake, then simply double the genoise recipe. For the mirror glaze, if you're doing 3 or 4 layered cakes, you probably want to double the recipe.
4 gelatin sheets, softened in cold water
150g dark chocolate
30g cacao powder, sifted
65ml (2oz) 35% cream
Bring 125ml water and the sugar to 219°F and remove from heat. Add the chocolate and mix well. Add the cacao powder and mix well. Add the cream and mix well. When mixture is at 140°, add the drained, softened gelatin sheets and mix in to melt. Strain, and pulse with hand blender. Strain again, and when cooled to 29°, pour over chilled cake. Allow mirror glaze to set, in refrigerator, before decorating cake.
Another dessert that every yacht Chef should have in his/her repertoire :) It' s the best mousse recipe that I've seen so far.
For the mousse:
1 litre 35% whipping cream
600g semi-sweet chocolate
8 yolks and 1 egg
Whip the cream to stiff peaks and refrigerate. Add eggs to bowl of mixer and bring sugar and water to 110°F. While sugar and water are on the heat, melt chocolate. You can do it in the microwave, or in a bowl over hot water. Make sure that it is ready to be used when the sabayon is done, which means that you don't want the chocolate to be hot when you add it to the whipped cream and the sabayon, but you don't want it to be too cool. You'll need time to cool it down. If it's too cool, the chocolate will start to set right away in the cold whipped cream.
When the syrop is at the right temp., start whipping the eggs and then add the syrop slowly. Beat to ribbon stage and add to whipped cream and mix gently. Gently mix in the chocolate, then refrigerate to set.