STRAWBERRY & LEMON MOUSSE DESSERT

STRAWBERRY & LEMON MOUSSE DESSERT

Apr 6, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

Wedding lemon mousse and strawberry coulis on butter cookie desserts – approx 15-20 pieces

COULIS

  • Saracino La Supreme strawberry food flavouring
  • 500g fresh strawberries
  • 2 table spoons of lemon juice
  • 2 table spoons of corn flour
  • 4 table spoons of water

LEMON MOUSSE

  • Saracino La Supreme lemon food flavouring
  • 130g lemon juice
  • 110g sugar
  • 450g double cream-  30%
  • 3 tsp gelatine disolved in 100g cold water 

BUTTER BISCUITS

  • Saracino La Supreme vanilla food flavouring
  • 360g plain flour
  • 30g sugar powder
  • 1 egg
  • 200g soft butter
  • pinch of salt

SUEDE EFFECT

  • Saracino cocoa butter – aprox 200g
  • Saracino white chocolate drops – approx 200g
  • Saracino white powder colour 

     

    Step 1

    Prepare all your ingredients. Make sure they are all at room temperature.

    Step 2

    Prepare basic confectionery equipment – bowls, spoons, teaspoons, blender, small saucepan, mixer, rolling pin, baking paper, two silicone moulds (for mousses and inserts), a small knife and an airbrush with a wider nozzle (for cocoa butter) and turntable.

    Step 3

    Cut your strawberries into small pieces. 

    Step 4

    Put half of the chopped strawberries in a saucepan and add lemon juice.

    Step 5

    Blend until smooth.

    Step 6

    Prepare a cup of water and cornflour.

    Step 7

    Mix the cornflour and water thoroughly.

    Step 8

    Pour the cornflour mixture into the strawberry, mix and bring to a boil.

    Step 9

    Add the remaining strawberries and 2 teaspoons of strawberry flavour.

    Step 10

    Mix thoroughly and add into a small silicone mould. Freeze over night.

    Step 11

    Prepare the ingredients for the shortbread cookies.

    Step 12

    Put all ingredients in a bowl, add 1 teaspoon of vanilla flavour.

    Step 13

    Manually knead the dough to a uniform consistency.

    Step 14

    Roll the dough to a sausage shape and place it between two layers of baking paper.

    Step 15

    Roll out into an even, thin layer, approx. 2-3mm.

    Step 16

    Using a cookie cutter, cut out shapes approx. 3cm wider than the diameter of the mousse moulds, bake at 190 degrees for approx. 12-15 minutes.

    Step 17

    Allow to cool on a wire rack.

    Step 18

    Prepare the ingredients for the lemon mousse.

    Step 19

    Put lemon juice and sugar in a saucepan, bring to a boil until sugar is dissolved.

    Step 20

    Add soaked gelatin and 1 teaspoon of Saracino lemon flavour to the hot juice, mix thoroughly and allow it to cool to room temperature.

    Step 21

    Prepare a piping bag and mousse moulds.

    Step 22

    Whip the cream.

    Step 23

    Mix 2-3 tablespoons of whipped cream with lemon juice.

    Step 24

    Pour the mixture into the remaining cream and mix very thoroughly with a silicone spatula.

    Step 25

    Put the mousse into the piping bag.

    Step 26

    Remove the frozen strawberry from the freezer. Pipe some of the mousse into a mould, placing a strawberry filling into each, fill each to the top with mousse and freeze.

    Step 27

    Prepare the suede effect ingredients – cocoa butter and Saracino white chocolate drops.

    Step 28

    In a microwave oven melt the cocoa butter on low power.

    Step 29

    Add Saracino powder colour as needed until the desired colour is achieved and blend well.

    Step 30

    Add white chocolate and mix to a smooth consistency (use a blender if necessary), cool to approx. 35 degrees Celsius. Pour the cocoa butter and chocolate mix into the airbrush reservoir.

    Step 31

    Prepare shortcrust biscuits (you can put them on the placemats) and remove the frozen mousses. Remove the mousses from the mould. Using an airbrush, spray the frozen mousses to give a suede effect. Use your turntable and twist the plate while applying so that the mousse is applied evenly in a thin layer.

    Step 32

    Using a spatula, carefully transfer the mousses to the biscuits.

    Step 33

    Decorate with pieces of edible gold or another decoration of your choice.

    Step 34

    ET VOILA! Enjoy your mousses.

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    SUEDE EFFECT VALENTINE CAKE TUTORIAL

    SUEDE EFFECT VALENTINE CAKE TUTORIAL

    Jan 19, 2021 | Cakes, Desserts

    Author: Zaneta Wasilewska

    FB: Cakes by Jeanette Zaneta Wasilewska Cake Designer

    Skill level: BEGINNERS 

    You will need:

    Chocolate cake 

    • 130g plain flour
    • 150g caster sugar
    • 65 g cocoa powder
    • 1/2 tsp of baking powder
    • 1/2 tsp of soda powder
    • pinch of salt
    • 100g buttermilk
    • 50ml vegetable oil
    • 1tsp Saracino Vanilla food flavouring
    • 1 large egg
    • 2 tsp of instant coffee diluted in 250ml boiled water

    Jelly

    • 250g cherry puree
    • 6g gelatine
    • 20g cold water 

    Crunchy base

    • 100g milk chocolate with nuts 
    • 60g Feuilletine
    • 30g Saracino hazelnut and chocolate food flavouring
    • 30g Saracino peanut food flavouring 

    Tiramisu mousse with coffee

    • 8g gelatine 
    • 20g water
    • 3g instant coffee
    • 50g icing sugar
    • 60g Saracino tiramisu food flavouring 
    • 500ml double cream 

    Suede effect 

    • 150g Saracino cocoa butter melted with 150g Saracino white chocolate drops
    • 0.5g Saracino red powder colour 

    Equipment

    • food safe paint spray
    • bowls
    • whisk
    • 7′ cake tins
    • spoons
    • baking paper
    • confectionery mould with a diameter of 12-13 cm
    • heart silicone mould
    • blender 

    Step 1

    For the chocolate cake. Sift the dry ingredients into one bowl (flour, sugar, cocoa, powder with soda and salt). In the second bowl, add the wet ingredients (oil, egg, buttermilk)

    Step 2

    Add the dry ingredients to the wet ingredients and mix briefly. Get your hot coffee and a whisk ready.

    Step 3

    With a slow stream, pour the coffee and mix it together.

    Step 4

    Pour the mixture into two low 7-inch cake tins, lined with paper for baking.

    Step 5

    Place in an oven preheated to 160 ° (fan oven). Bake for 25 minutes.

    Step 6

    After baking, cool the cakes on a wire rack.

    Step 7

    Now for the jelly get all your ingredients ready.

    Step 8

    Heat the fruit purée to about 50°C, mix the gelatine with water. Prepare a 7 inch shallow dish and cover it with cling film. Heat the gelatine mix in the microwave and add it to the puree. Combine the ingredients.

    Step 9

    Pour into the dish and put it in the freezer for a minimum of 6 hours.

    Step 10

    Prepare your ingredients for the crunchy base.

    Step 11

    Melt the chocolate over a water bath or in a microwave oven. Add both flavour pastes and the Feuilletine. Mix to combine the ingredients.

    Step 12

    We prepare a circular confectionery mould with a diameter of 12-13 cm, baking paper and a baking tray.

    Step 13

    Line the bottom with baking paper, then transfer the mixture. Put in the freezer for a minimum of 8 hours.

    Step 14

     Get all your ingredients ready for the mousse.

    Step 15

    Mix gelatine with water and set aside. Measure 100ml of cream and heat it with chocolate and coffee. Stir until dissolved and combined.

    Step 16

    Heat the gelatine in a microwave and add to the finished chocolate and coffee mixture and combine.

    Step 17

    In a mixing bowl, beat the remaining cream with icing sugar and Tiramisu flavouring paste to a semi-stiff consistency.

    Step 18

    Then, in a slow stream, add the previously prepared chocolate-coffee mixture and gently combine with the cream.

     

    Step 19

    Now for stacking the cake. Pour the mousse mixture into a jug. Prepare a heart shaped silicone form, your frozen jelly, crisp base, cake and baking paper.

    Step 20

    Cut out a heart shape from the paper that matches the size of our mould. Place the template and cut out the heart shape in our cake and jelly.

    Step 21

    To assemble the cake. Place the silicone mould on a rigid base or board. Now prepare the cut jelly, cake and crispy base. Pour a little mousse into the bottom of the mould.

    Step 22

    First we place the frozen jelly.

    Step 23

    Cover the jelly with a little mousse and place the crispy base over.

    Step 24

    Add more mousse and place the cakes. Gently press them down and remove any excess mousse.

    Step 25

    Cover the finished cake with cling film and put it in the freezer for a minimum of 12 hours.

    Step 26

    To make a suede effect we measure out all the necessary ingredients.

     

    Step 27

    Melt the cocoa butter, put the chocolate in a tall dish

    Step 28

    Pour hot cocoa butter over the chocolate.

    Step 29

    Blend until combined.

    Step 30

    Add the red powder colour and combine with a blender.

    Step 31

    We are preparing our Spray Gun. Hire one from Andy. He has everything.

    Step 32

    Check the temperature of the mixture (it needs to be between 40-50°C).

    Step 33

    Take the frozen cake out of the mould.

    Step 34

    Pour the mixture into the tank of the spray gun.

    Step 35

    Spray from a distance of about 10-15 cm.

    Step 36

    Your cake is ready, you can also add edible gold if you want to give a different effect.

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