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: Mango filling cheesecake

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Homemade mango filling cheesecake with diced mangos topped with gluten layer of fresh mangoes.

Ingredients:

  • 17g Gelatin Powder
  • 60g Hot Water
  • 350g Whipping Cream
  • 3 tablespoon Icing Sugar
  • 300g Mango 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

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 mango and cream cheese filling.
  6. In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
  7. In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the mango mixture to whipped cream. Mix well till incorporated.
  8. Put chilled, crumb lined springform pan in a shallow baking tin.  Pour half of the mango mousse filling into crust. Add the mango cubes and cover them with some more mango mousse. Make sure the mousse covers the mango cubes. 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 mango puree topping. Blend mango puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.

Recipe: Cherry filling cheesecake topped with sour cream and kiwis

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Homemade cherry filling cheesecake topped with a flush of rich cream and slices of kiwi.

Note: Slice cheesecake with knife dipped in hot water.

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

Ingredients (cream cheese and cherry filling):

  • 1250 g Philadelphia Cream Cheese, softened
  • 375 g (1 2/3 cups) caster (superfine granules) sugar
  • 24 g (3 tablespoons) plain (all-purpose) flour, sifted
  • Finely grated zest of half a lemon
  • Finely grated zest of half an orange
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 2 large egg yolks
  • 710 g sweet cherries, divided, fresh or frozen, pitted

Ingredients (rich cream topping with kiwis):

  • 908 grams of sour cream
  • 2 tablespoons sugar
  • 4 teaspoons vanilla
  • 3 kiwis, sliced thin

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 cream cheese filling.
  6. Preheat oven to 260° C (500° F).
  7. In the bowl of an electric stand mixer fitted with the beater attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping sides as needed.
  8. Reduce speed to low, gradually add the sugar and flour; beat until smooth.
  9. Add both zests and vanilla; beat to just combine.
  10. Reduce speed to low, add the eggs one at-a-time, beating to just combine after each addition (do not over mix), scraping sides and bottom of bowl after each addition.
  11. Stir cherries into bowl.
  12. Put chilled, crumb lined springform pan in a shallow baking tin.  Pour filling into crust; smooth filling with an offset spatula.
  13. Bake in baking tin (to catch any drippings) until puffed, about 12 minutes (pay close attention to this baking time, some ovens will brown the top quicker than others – I placed a sheet of parchment over the top of the springform pan when the cheesecake top had just set, about the 6 minute mark for me).  Reduce oven temperature to 93° C and continue baking until the cheesecake is mostly firm (centre of cheesecake should still have a slight jiggle when the pan is gently shaken), about 1 hour.
  14. Transfer springform pan to a wire rack.  Run a sharp, thin knife around the top edge of the cheesecake to loosen (to prevent the surface from cracking as it cools); cool completely in pan on wire rack.
  15. Chill cheesecake in springform pan, uncovered or loosely covered, for at least 6 hours preferably overnight or up to 2 days.
  16. Mix sour cream, sugar and vanilla together. Blend well.
  17. Spoon mixture on top of cheesecake. Smooth with long dessert spoon. Place slices of kiwi on top.

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.