Two questions, because I’m going to try something similar hear soon:
1.) Do you process the jam somehow? How do you get it to layer smoothly? I’m assuming you’d heat it up. Wouldn’t that mess with the mousse outside, or do you build the core separately and then creat the outside after?
2.) the mousse layer looks like icecream, how did you get that mousse cake so smooth?
3…) what is champagne jelly? Is it literally champagne with enough pectin to create a jelly out of it?
Lastly, are you a chef? Not many people would go out of there way for such an intricate cake. Looks fantastic! How was the flavor? Was it too rich?
and 3) the cores are prepared in advance, in a frozen state, and added to the final assembly
the jam is made by heating up frozen raspberries (or fresh if in season) to 40°C, then adding caster sugar mixed with pectin NH (an ammonia processed pectin that has a high firmness) and add citric acid, then boil for 2 minutes (to activate the pectin)
the liquid jam is then poured into a square metal frame lined with plastic wrap, and put overnight into the freezer to make a solid slab
the next day, i heated champagne in a pot with caster sugar and gelatin, and poured it over the raspberry jelly, then put back into the freezer, making a slab with both fillings
the mousse is made by heating up champagne with sugar and gelatin to 40°C to melt the gelatin, then left to cool to 35°C and after that i incorporated high fat whipped cream (35% fat).
then half the mousse is poured into the silicone mold, the frozen raspberry and jelly layer is pushed into it (like on the picture). then more mousse and finally I put the sponge cake layer.
everything goes back into the freezer overnight to get as solid as possible, so it’s possible to take it out of the mold without being damaged
here are photos of the unmolding of a different cake i made in this mold, but same procedure
I am not a chef, but I booked last year online courses with the Culinary School of Kyiv (KICA), to learn from the pastry chef who made those geometric silicone molds how to use them. It was really helpful and now I’m able to make stuff that look professionally made, it’s extremely satisfying ^^
most steps of the recipes require maybe 30 to 60 minutes to complete and then the result goes into the freezer, so it’s perfect to do early morning or when i finish work, at the end of the week it’s done :)
Two questions, because I’m going to try something similar hear soon: 1.) Do you process the jam somehow? How do you get it to layer smoothly? I’m assuming you’d heat it up. Wouldn’t that mess with the mousse outside, or do you build the core separately and then creat the outside after?
2.) the mousse layer looks like icecream, how did you get that mousse cake so smooth?
3…) what is champagne jelly? Is it literally champagne with enough pectin to create a jelly out of it?
Lastly, are you a chef? Not many people would go out of there way for such an intricate cake. Looks fantastic! How was the flavor? Was it too rich?
thank you so much for all the questions!
the jam is made by heating up frozen raspberries (or fresh if in season) to 40°C, then adding caster sugar mixed with pectin NH (an ammonia processed pectin that has a high firmness) and add citric acid, then boil for 2 minutes (to activate the pectin)
the liquid jam is then poured into a square metal frame lined with plastic wrap, and put overnight into the freezer to make a solid slab
the next day, i heated champagne in a pot with caster sugar and gelatin, and poured it over the raspberry jelly, then put back into the freezer, making a slab with both fillings
then half the mousse is poured into the silicone mold, the frozen raspberry and jelly layer is pushed into it (like on the picture). then more mousse and finally I put the sponge cake layer.
everything goes back into the freezer overnight to get as solid as possible, so it’s possible to take it out of the mold without being damaged
here are photos of the unmolding of a different cake i made in this mold, but same procedure
I am not a chef, but I booked last year online courses with the Culinary School of Kyiv (KICA), to learn from the pastry chef who made those geometric silicone molds how to use them. It was really helpful and now I’m able to make stuff that look professionally made, it’s extremely satisfying ^^
most steps of the recipes require maybe 30 to 60 minutes to complete and then the result goes into the freezer, so it’s perfect to do early morning or when i finish work, at the end of the week it’s done :)
Thanks for the write up. I’ll have to try this here soon. The champagne mousse sounds awesome.
i’ll dm you the recipe