Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

4.2 20 avaliações

Preparação 2h

Total 28h

12 portions

Ingredientes

Caramel powder

oil to grease
white sugar
250 g
water
1070 g
glucose
20 g
unsalted butter cut into pieces
60 g
vinegar
10 g

Caramel crème brûlée centre

cold water to soak
gold strength gelatine leaf (approx. 2 g)
1
egg yolks
3
thickened cream
250 g
vanilla bean paste
1 tsp

Hazelnut dacquoise base

icing sugar plus extra to dust
40 g
hazelnuts, skin on
20 g
hazelnuts, without skin
40 g
egg whites
4
caster sugar
25 g
cream of tartar
1 pinch

Duo chocolate mousse

egg yolks
4
white sugar
70 g
water
50 g
pouring (whipping) cream
500 g
dark chocolate (70% cocoa) broken into pieces
140 g
milk chocolate broken into pieces
140 g

Assembly

oil to grease

Glaze

gold strength gelatine leaves (16 g)
8
cold water to soak
white sugar
170 g
thickened cream
160 g
glucose
160 g
white chocolate
50 g

Chocolate decoration

white chocolate broken into pieces
100 g

Dificuldade

avançadas

Nutrição por 1 portion

Sódio 81.5 mg

Proteína 8.4 g

Energia 3356.1 kJ / 802.1 kcal

Gordura 49.7 g

Fibra 2.2 g

Gordura saturada 28.4 g

Hidratos de carbono 83.9 g

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