Tropical misérable
This recipe honours the classic misérable, but presents a different summer take on the theme. The timeless misérable almond sponge is your base to start from. The layers of buttercream make way for an exciting sequence of exotic fruit mousse and creamy white chocolate mousse. Perfect for Easter, spring and summer.
- Level:
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Difficult
Misérable sponge cake
Ingredients: Misérable sponge cake
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225 gegg white
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45 gsugar
Preparation: Misérable sponge cake
Beat until light and fluffy.
Ingredients: Misérable sponge cake
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250 gicing sugar
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250 galmond powder
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45 gflour
Preparation: Misérable sponge cake
Add.
Bake on a baking sheet 30/20 at 180°C for 15-20 minutes.
Exotic mousse
Ingredients: Exotic mousse
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100 gegg white
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160 gsugar
Preparation: Exotic mousse
Make an Italian meringue.
Ingredients: Exotic mousse
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400 gcream
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20 gpowdered gelatin
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100 gwater
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485 gpassion fruit or exotic puree
Preparation: Exotic mousse
Add half of the purée to the cream. Add the other half, together with the soaked gelatine to the meringue. Mix everything together.
Pour into a frame and cut to the desired size.
White chocolate mousse
Ingredients: White chocolate mousse
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240 gsyrup
Preparation: White chocolate mousse
Bring to the boil.
Ingredients: White chocolate mousse
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144 gegg yolks
Preparation: White chocolate mousse
Add and whip into a ‘pâte à bombe’. Leave to cool to 30°C.
Ingredients: White chocolate mousse
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430 g
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3 leaf/leavesgelatin
Preparation: White chocolate mousse
Melt the chocolate and add to the gelatine.
Ingredients: White chocolate mousse
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800 gcream
Preparation: White chocolate mousse
Whip and fold in.
This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).
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