Recipe: Peach cream mousse cake

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Peach cream mousse cake! With mango cubes and granadilla jelly top. Finished with peach, strawberry and kiwi. 

Ingredients:

.       17g Gelatin Powder

.       60g Hot Water

.       350g Whipping Cream

.       3 tablespoon Icing Sugar

.       300g granadilla Puree (if refrigerated, bring to room temperature)

.       300g peach Puree (if refrigerated, bring to room temperature)

.       1 tablespoon Rum

.       200g to 220g Cubed Mango (or use 2 medium sized mangoes)

.       150g mango puree (or use1 medium sized mango)(bring to room temperature)

.       2 tablespoon piping gel

.       Strawberries, peaches and kiwis (sliced)

Ingredients (crust):

  • Unsalted butter, softened, for greasing
  • 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
  • 56 g (¼ cup) caster (superfine granules) sugar
  • 113.5 g (½ cup or 1 stick) unsalted butter, melted

Directions:

1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.

2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.

3.    In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.

4.    Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.

5.    Place in the freezer to set while preparing the peach and cream cheese filling.

6.    In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to peach puree. Add rum to the mixture. Mix well.

7.    In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the peach mixture to whipped cream. Mix well till incorporated.

8.    Put chilled, crumb lined springform pan in a shallow baking tin.  Pour the peach mousse filling into crust. Let the cake chill for at least 3 hours to set before removing the cake ring.

9.    After the mousse has set and the ring removed, make granadilla puree topping. Blend granadilla puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.

10.Once the granadilla gel has set, decorate the top of the cake with slices of peaches, strawberries and kiwis.

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Recipe: Mascarpone Cheese Mousse Cake

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Ingredients – Filling:

  • 454 grams of cream cheese stored at room temperature
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs stored at room temperature
  • 454 grams of mascarpone stored at room temperature

Ingredients – Crust:

  • a box of Italian sugar finger biscuits
  • 2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoon sugar (optional, depending on how sweet you would like your crust)

Directions:

  1. Preheat oven to 190 degrees. Combine crumbs, butter and sugar and stir together. Press mixture into the bottom of a 9-inch round springform pan and bake for about 10 minutes. Cool completely.
  2. Change the oven heat to 160 degrees and get out a large roasting pan that will fit the springform pan. Cover the sides and bottom of the springform pan very, very well with aluminum foil.
  3. In a food processor, blend sugar and cream cheese until smooth. Add in vanilla extract and the eggs, one at a time, until blended and smooth. Add in mascarpone and process again.
  4. Pour into the crust and place in roasting pan. Place the pan in the oven and fill halfway up the sides of the springform with warm water. Bake for 55 minutes at 160 degrees.
  5. Thereafter, turn off the oven and leave the cake inside for 20-30 minutes, until the center just seems set but will still ripple when the pan is jiggled (I left mine in for a bit longer, about 35 minutes, since it seemed a bit loose).
  6. Remove from water bath and cool compeletely on a wire rack.
  7. Gently place Italian sugar finger biscuits on the outer edges of the cheese mousse cake.
  8. When it has cooled, refrigerate overnight or until cold, before serving.