Mousse cake
(Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)
Joconde sponge (makes three 18 cm Ø cakes)
| Ingredients | Preparation |
|---|---|
|
360g
eggs
450g ground almond mix (50/50) 60g flour |
Beat together. |
|
180g
egg whites
45g sugar |
Beat until the mixture stands in peaks and add into the flour mixture. |
| 45g butter (melted) | Fold into the mixture. |
| Spread onto baking sheets. Bake: 4-5 minutes at 250°C. | |
Honey mousse
| Ingredients | Preparation |
|---|---|
|
120g
egg yolks
300g molasses - 30°B |
Heat to 60°C and beat until cold. |
| 570g Callebaut honey Callets | Melt. |
| 1125g cream | Half whip. Mix 1/3 of the cream with the callets and fold into the egg yolk mixture. Fold in the rest of the cream. |
Melon crémeux
| Ingredients | Preparation |
|---|---|
| 250g melon puree | Heat. |
|
120g
egg yolks
75g sugar |
Mix well together and add to the warm pulp. Heat. |
| 5g gelatine (soaked and strained) | Dissolve in the pulp mixture and strain. |
| 85g butter | Mix into the crème and divide into three 16 cm Ø Flexipan moulds. Freeze. |
Glaze
| Ingredients | Preparation |
|---|---|
|
250g
milk
100g glucose |
Heat. |
| 8g gelatine (soaked and trained) | Dissolve in the milk. |
| 300g Callebaut honey Callets | Melt in the milk and blend for a perfect sheen. |
