Vanilla Mousse Cake - No Added Sugar Entremet Recipe скачать в хорошем качестве

Vanilla Mousse Cake - No Added Sugar Entremet Recipe

My vanilla mousse cake is a declaration of love for the world's second most expensive spice. This beautifully scented, lusciously creamy entremet contains no added sugar and it makes for a truly luxurious dessert experience, one that you will crave again and again. Vanilla Powder: https://www.vanillarepublic.eu/produc... Bourbon (Madagascar) Vanilla: https://www.vanillarepublic.eu/produc... Grandiosa Vanilla (Madagascar): https://www.vanillarepublic.eu/produc... Vanilla Caviar: https://www.vanillarepublic.eu/produc... The 4 links above are not affiliate links. 💗 By donating you support me in creating new recipes! 👉 https://bit.ly/3Q7MurZ 👈 Universo Silicone Mold: https://amzn.to/3ZAZ1tw As an Amazon associate, I earn a small commission from qualifying purchases you might choose to make via any of the affiliate links in the above list - at no extra cost to you. Ingredients Vanilla Financier 50 g butter 20 g milk 2 egg whites 40 g xylitol 10 g black cocoa 20 g flour 30 g almond flour a pinch of salt 1/2 tsp. vanilla powder White Cocolate Cremeux 1 gelatin sheet 1 vanilla pod 120 g milk 2 egg yolks 20 g butter 120 g white chocolate Vanilla Mascarpone Mousse 3 gelatin sheets 100 g milk 50 g xylitol 200 g mascarpone 200 g whipping cream 1 vanilla pod Neutral Glaze 6 gelatin leaves (or 10 g powdered/granular gelatin + 80 g water) 200 g water 50 g glucose syrup 50 g agave syrup 100 g xylitol 20 g lemon juice 1. To make the financier, start by melting the butter in the milk. Whisk the whites with the xylitol until glossy. Combine the dry ingredients and add them to the whites. Fold until just combined, and then incorporate the butter. Bake the cake at 25 minutes at 160C (320F) (no fan). 2. Let the black financier cool in the mold and then take it out on a board. Cut a 16 cm circle and get it into a silicone mold. Set aside. 3. To make the cremeux, hydrate a gelatin sheet and then scrape the vanilla pod. Put the seeds in the milk, add the yolks, and mix very well. Cook the custard to 82C, then cut the heat and add the butter. Mix. Add the gelatin and mix. Add the chocolate, let it sit for 2 minutes, and blend for 1 minute. 4. Pour the cremeux over the financier and let it cool to room temperature. Then refrigerate it for 1 hour. After that freeze it for at least 4 hours. 5. To make the vanilla mascarpone mousse, hydrate 3 gelatin sheets and scrape a vanilla pod. Put the seeds in the milk, add the xylitol, and mix well. Boil the milk for 1 minute and then let it sit, covered, for 15 minutes. 6. Whisk the mascarpone and whipping cream for 1 minute, then fold the cream briefly with a spatula to ensure a homogenous texture. Add the gelatin to the milk, mix well, and then strain the vanilla milk. Dollop some cold cream into the warm milk and mix with a whisk. 7. Add the cooled milk to the cold cream and mix with the whisk. Finish with the spatula. 8. Pour the mascarpone mousse into an 18 cm silicone mold and place the frozen inserts, with financier facing you, in the center of the mousse. Press and turn very gently until the cake and the mousse are at the same level. Freeze the vanilla mousse cake for at least 8 hours. 9. To make the chocolate flower, temper the white chocolate, add some vanilla caviar and shimmer, and brush abstract petals on acetate sheets. Shape them with kitchen towel tubes. It's best if you let the chocolate set at room temperature overnight. 10. Pipe a chocolate circle on plastic wrap and stick petals to it, so that they overlap a little. Pipe another circle to secure them and arrange differently curved petals onto it. 11. Do this until you fill all the gaps and your abstract chocolate flower is complete. Fix it with a cooling spray or let it set at room temperature. 12. To make the neutral glaze, start by hydrating the gelatin. Then combine the glucose, agave syrup, and water in a pot on medium heat. Add the lemon juice, then the xylitol and shimmer. Boil for 1 minute and then let it cool down to 60C. Mix in the gelatin and cover with plastic wrap until it reaches 32C. 13. Glaze the frozen vanilla mousse cake and transfer it to a serving platter. Place chopped white chocolate with vanilla powder around its base and then, carefully place the chocolate flower on top. 14. After 6 hours in the fridge, the vanilla entremet is ready to be served. Wipe the knife clean between cuts, so you can highlight the beautiful layers. Decorate the slices with chocolate petals and enjoy! Music by Asher Fulero. #vanillamoussecake #noaddedsugarvanillamoussecake #vanillaentremet