Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
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- Опубликовано: 25 мар 2021
- Raspberry Mousse Cake with Mirror Glaze - I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE gracioustreatz.wixsite.com/ba...
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
Background music: by Bgm President
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Хобби
I am wondering who dislike this video!!? Seriously 🤔
Truly a piece of art 💖
Wow what a beautiful looking cake 🤩 so good
WOW!! LOOKS AMAZING
My favourite part is the praline crunch, I've never made one before and I fall in love with it!! A true masterpiece Fiona, the white chocolate deocration is simply beautiful
Hi Valentina. Yes give the praline a try. It actually brings the cake to another level. Although it maybe extra work there but it's super delicious. Thanks for your compliment. You have a wonderful week ahead! ❤️💖💕
My favourite baking youtubers lots of love 💕
Hey we three are watching we drooling don't eat all without uss
I love the sound on this.
Wow! such a amaizing color combination.
I love your recipes. I tried the raspberry jelly and Mousse for my daughter’s birthday cake. They turned out perfect. Thank you!
wow this looks stunning!!! very beautiful cake! it’s too pretty to eat 😍
Oh my, what a wonderful looking cake Mrs Fiona, I think ya knocked this one outta the park my friend!! Thank ya for another wonderful share mam!! Dan
That's heavenly ❤️
Looks yummmm😍😍😍😍 just loved it!
This cake is so beautiful and mouth watering! Have a wonderful weekend!
So yummy, the way am addicted to cakes hehe, I can't miss trying out this one
Wow awesome content my friend. Thank you for sharing. I will be waiting for your next video. Have a nice day and keep growing.❤🧡👍
That mirror glaze is pure perfection wow! So professional 🤩 it also looks so delicious and fresh! Awesome work, keep it up ❣️
The red color raspberry Is very striking to the eye. I love the cake filling too. This is certainly a dreamy dessert. 👀💞
Thanks dear, wish I could share the cake with you 😄🤗
Wow!! Very nice, I like it. 👍🏼 Thanks for sharing.
Beautiful sharing 😊
I am definitely going to try this... Looks so good👍👍
As a French person I was immediately drawn to the mirror surface - my favorite cakes! Then I see Praline Crunch as the first ingredient… ok not a French cake then!
Oh my, look at that glaze, so shiny glossy and reflective. And I love pralines instead of ordinary digestive biscuits 😂 thanks so much for this wonderful inspiration 💋
Beautiful !❤🌷
It looks so perfect Fiona! I would be afraid to cut into it 😋👍 Shared.
My my my, what an amazing cake. It looks so delicious and it's a real treat of taste and art. Marvellous. 👌👌👌😊❤❤🤗
Awesome treat ya made us here my friend. Stay safe and have a great weekend.
SO PRETTY INDEED!
Very beautiful 😍👍 thank you for sharing ✨🙏
This dish really looks so amazing 😋😋👍
Yummy great job 👍
love making this recipe just with all ingredients increased by 50% as I make a 6 inch internal and 8 inch external cake. Everyone loves it6 everytime. The raspberry, tyhe lemon and the orange flavors are the favorites
Omg it's too beautiful 😍 superb recipe.... I just loved 😍 ❤ ♥ thank u so much for eggless recipe 💖
Literally a treat to the eyes! Must say dear Fiona, you're Amazing and you literally make me fall for all the beautiful and delicious cakes you bake.. Loads of love! Take care. Stay safe
Hi Preeti, your message is so kind and giving me full of encouragement. Thank you for that. Lots of love and you stay safe too, my dear! 💖💕
Fantastic
Wow ,nice
Omg that looks gorgeous😍🇮🇩
thanks for recıpe 👏👏👏👏👏
Looks delicious 😋😋yummy tasty 👌👌
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 🌺❤️
amazing..
Amaziiing 👌❤
Very good cake
Wow very nice 💓👍
Look delicious yummy
Awesome Recipe️😍😍😍😋😋
Yummy
Nice cooking cake.
good job Recipe.
Thanks for sharing.💞
Thanks dear 💝💕💖
Very well presented, step by step.
You make it seem very easy to make.
You have inspired me , I am definitely going to give it a go. Thank you.😘
Thanks so much dear 🥰
Nice
This looks out of the world!! I am definitely going to try this. Can I use blueberry instead of raspberry?
Very nice 👍 ❤️
looks testy
Wow
Weeeeeeeeeeeeeeeeeeeeeee love rassberry !!!!!!!!!!!!!!!!!!!!!!!
Wow! Well, you said something about a mousse cake, but this is a masterpiece, Fiona! It looks so elegant and I bet it tastes amazing. You know, I have bought for the first time agar agar and I will try to replace the gelatin with it. Hope I will figure out how to use it properly so I can try this cake for my birthday!
Yes agar will definitely work too. I planned to try with agar one day. Only thing the dissolving of the powder is a bit tricky, need to dissolve it properly. Alternatively, you can also use agar leaf form. Happy birthday to you in advance 💕💖🍰🎂
@@gracioustreatz7231 Yes, I have read it is a bit tricky. My birthday is far in october. That's why I bought it now. To enough time for training! 😂
Pretty and looks delicious. Is the cake 1 kg? How many slices?
If I can’t get praline crunch, what can I substitute with? Thanks.
Looks delicious!! Can just provide info about replacing gelatine with agar agar , plz
Nice💗👌👌👌...
Love the recipe! Sucha feel good video. Any advice on how I could make this with agar agar instead of gelatin thank youu
Hi. If you're using agar powder, just use the same amount as the gelatins mentioned. However, make sure you dissolve the powder well, maybe over a low heat, or you can also microwave it every 10 second so that it's not grainy
Beautiful job my friend! I have always wondered that icing was made.
Hey bro, haven't heard from you for a while. Hope all is well with you. Will catch up with you via insta. Have a wonderful week ahead, my friend 💖💕
Please share a detailed video on tempering all types of couverture chocolates, for decorations etc. Nisha
What is the substitute for gelatin and substitute for cornflakes in base?
I thought your base was going to be made with Graham crackers. Glad to see it's not. Wish I had those moulds. Even though I've never done mirror glaze I'd try this over the weekend. Beautiful work yet again Fiona... 👍🏻
For speed and convenient work, you can use Graham crackers. Praline is much more premium as it has lots of values and goodness, and it taste superb due to the crunchy texture. Thanks for visiting dear💖💕❤️
I can never be satisfied. I just keep wanting more and more!!
One suggestion, pllleeeaasseee do make a Lotus Biscoff cake/ cheesecake....I have been trying your recipes and it's coming out wonderful. God bless
Hi dear. Is this what you're looking for? ruclips.net/video/_caJOxsaR5Q/видео.html
@@gracioustreatz7231 ohhh yesss, thank you but can you make Lotus Biscoff Cake tooo? 🤩😋
😋🥰
What should be the quantity n method for gelatin if I'm using veg gelatin
This is stunning! Can we use agar agar instead of Gelatin?
Yes definitely. Unfortunately I don't have the powder, will get some to make another version soon 😊
I don't know how to bake but this is perfect cake
Follow step by step, you'll get there. Pretty foolproof 😄
For soaking the gelatin powder you use warm or cold water?
Room temp or cold even better
Hi , can I make the raspberry puree from fresh raspberries?
Yes but more expensive than frozen raspberries. In fact I replaced it with frozen cherries and my family loved it.
I dont have gelatin powder can I use agar agar powder/3d jelly powder
Yes. Just make sure the agar powder is well dissolved as it's harder to dissolve compared to gelatin. You may need to add few tablespoons to boil the agar powder to dissolve it, then while it's warm use it according to the same amount of gelatins
What quantity of agar agar can be substituted for gelatine in the mousse ?
Same amount. Make sure you dissolve the agar powder well. Leaf version is recommended too
Hai I had tryd your recipe...it came out well.. thanks 😊😊..if I could add the pic,surely will add
Hi. So fresh raspberries are difficult to get here and when available are frightfully expensive. But we do get raspberry puree. So could u please tell me the final quantity of the puree that u use in the mousse. In grams if possible. Thanks
Hi dear. The puree amounts used in the ingredients are all in the description box. Total will be approximately 330g (250g for the jelly and 80g for the mousse)
Can I replace gelatins with agar2 ?
Yes you can. Make sure the agar is completely dissolved ☺️
Can I replace gelatin with agar agar powder? What will be the proportion for that?
Hi you may use the amount for agar agar powder. But make it you boil or microwave the agar until well dissolved
@@gracioustreatz7231 same amount of agar agar to be used.."?
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Hello.. Can I replace the gelatin powder in 10 gram gelatin leaves?