0 Happy Birthday Nathy

I dedicate this segment to my favorite South American! You are gorgeous and I love you…
I jumped at the opportunity this weekend to make Nathy a birthday cake. Since it HAD to have Dulce de Leche and it’s about 5000 degrees outside, I decided to make a delicious, frozen mousse cake.
In my head, there are 2 types of mousse desserts -frozen (or semi-frozen parfaits) and gelatin based. Both of these types are excellent choices for desserts prepared in advanced (especially the frozen one!).
Here are some facts you need to know when choosing your mousse desserts.
Eggs- Many mousse recipes contain raw eggs. I have gotten into the habit of using these recipes less, but have to admit that they are the more delicious and fluffy ones. People tend to be justifiably frightened of catching Salmonella from raw eggs, although such cases have been rare. I have added at note at the end of this posting about how to handle raw eggs (and keep them raw) for mousses.
Gelatine- I think I was over 35 when I finally learnt how to use gelatin properly in cooking and baking. Since receiving simple instructions from a baker, I have never found a single lump of gelatin in any of my mousses. It’s simpler than it looks. Delia Smith gives a very detailed and easy to follow explanation: How to Melt Gelatine.
Equipment – My (baking) life has changed since discovering transparency strips. For any cold cake that I make, I line the sides of a ring with strips of transparency paper (I use a drop of oil to make them stick to the side of the pan), line the bottom with the chosen base and then pour in my mousse. After freezing or solidifying, when the pan is removed, the transparency paper can be easily peeled away. If you do not have access to a specialised baking store, you can go down to your local newsagent, buy a handful of transparency paper like the type we saw at school and uni and cut that into 2 lengthwise.
I have also learnt to use a baking ring instead of a spring-form pan. And note that the law of baking states that spring-form pans are for baking sponge cakes only!!! Cheesecakes, meringues and mousse cakes require another type of love. So when I use a baking ring, I place it directly on the dish the cake will be served on, I line the sides with my transparency strips and do my moussing…
So before I part with recipes, I need to state a common-sense point. Mousse cakes and desserts are soft, so obviously they need to always be supported by an edible base (cooked or raw). In the case of desserts, place in a dessert dish or a chocolate cup.
So for Nathy’s cake, I made a raw base topped with a tri-layered mousse sensation containing her 3 favorite flavors – dark chocolate, dulce del leche and white chocolate.
Whilst on the subject of mousse, I am including one of the desserts I made for my sister’s 30th cocktail party back in April: Chocolate-Strawberry Shots.
--------------------------------------------------------------------------------

Triple Layered Mousse Cake

Source: based on Kerin Goren’s Sweet Secrets

Makes a 22cm diameter cake

For Base

200g crushed walnuts

3 Tbsp sifted cocoa

100g icing sugar

100g melted butter

For Dark Chocolate Layer

400ml cream

200g dark chocolate

For Dark Dulce de Leche Layer

250ml cream

80g mascarpone

4 Tbsp Dulce de Leche

For White Chocolate Layer

400ml cream

200g white chocolate

Line a 22cm ring with transparency strips. Place the ring on the cake serving dish.

Mix the base ingredients and pat down tightly to line the bottom of the cake pan.

To make both chocolate mousse layers, for each mousse place the cream in a pot and heat until almost at boiling point. Remove from heat and break the chocolate into pieces and mix into the hot cream. In a few seconds the chocolates should have each melted in their cream. Chill in for a few hours.

Note, make the dulce de leche mousse just before layering it. To make it, whip the cream and mascarpone together until thickened. Add dulce de leche and mix until combined.

To layer the cake, place the chilled chocolate mixture in a mixing bowl and whip until thickened. Spread evenly on top of base and freeze for 45 minutes or until firm. Repeat this step with each mousse. Freeze.

If you want to decorate the cake, add decoration to the top layer before returning to the freezer.

To serve cake, remove from freezer and refrigerate 30 minutes before cutting and serving.

Print recipe

--------------------------------------------------------------------------------

Orly’s Chocolate-Strawberry Shots

Source: My own (for Orly xoxo)

Makes approximately 12-15 medium serves

2 punnets strawberries, puréed

1 Tbsp gelatin mixed with 4 Tbsp water

½ cup sugar

250ml Crème Fraiche

250ml cream, whipped

1 tsp vanilla

1 Tbsp Crème de Cassis

12-15 single serving sized chocolate shells, or 40-50 shot size chocolate shells.

In a mixer, mix together strawberries, sugar, alcohol, vanilla and Crème Fraiche until combined. Add dissolved gelatin and fold in whipped cream.

Using a piping bag, fill the chocolate cups. Note that a piping bag is the most convenient tool for this job as you can pinch the pouring end to control the overflow of mousse coming out.

Refrigerate for 1 hour and decorate with cut strawberries or chocolate. Refrigerate a further few hours until firm.


Print recipe

--------------------------------------------------------------------------------

**Tips about eggs

Egg Yolks
In a saucepan, stir together the egg yolks and liquid from the recipe (at least 2 Tbsp liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 65C. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.
Egg Whites
In a saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 Tbsp sugar per egg white), water (1 tsp per white) and cream of tartar (1/8 tsp per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 65C. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.