Sunday, December 9, 2012

Demande: Strawberry, Green tea, Mascarpone rare cheese cake

 I'm in the mood for everything entremets, hehe, and I'm so happy to create it.

 Because when staying at my sister's house I didn't have all of the equipment that I needed and my friend told me that I shouldn't buy everything in 2, haha. So I kept thinking about what I wanted to make and wrote it down instead. When I had a chance to make it, I was in my little baking world and I forgot to take the photos of how to, -*-.
I named it "Demande", it means demand or request, this time it came from myself not other people, I felt like I needed to make it. The outside is green tea mascarpone rare cheese cake, the insides are strawberry mousse and strawberry jelly. The bottom of the cake made from digestive biscuits and melted butter
Anyway this cake is not hard to make, so even without the photo, I know that you can make it, ^^. Just don't forget to follow the step of making it, you will need to freeze some parts of the cake before assembling.
The size of the cake is important, 5.5 cm is great because the quantity of the cheese, mousse and jelly will be balance, the green tea mascarpone cheese part is very rich and not too sweet, it will be more delicious when eating with the mousse and jelly. 
I think serve it with hot tea is the best, why? Because it makes the cake less rich and you can eat more of it, hehe. 
  

Demande: 
Strawberry, Green tea, Mascarpone rare cheese cake 
Makes 8 - 5.5cm dessert rings.


Strawberry jelly
100g .................... Frozen strawberries
35g ...................... Sugar
2g ........................ Gelatin leaves

Strawberry mousse

130g ................... Strawberry puree
30g ..................... Sugar
2.6g .................... Gelatin leaves
130g ................... Whipping cream

Crust

120g ................... Digestive biscuits, crush until fine
50g ..................... melted butter

Green tea mascarpone cheese cake

3g ........................ Gelatin leaves
70ml ................... Whipping cream
100g ................... Plain yogurt
13g ...................... Green tea powder (Matcha)
20ml ................... Hot water
55g ...................... Sugar
250g ................... Mascarpone cheese

For decorating

............................. Whipped cream
............................. Fresh strawberries

Make Strawberry jelly:



Bloom the gelatin in the cold water (if using gelatin powder, mix the gelatin with 2 tbsp of water).
Put the strawberry in the food processor and process until smooth, pour the sugar into the strawberry and process again.
Pour the mixture into small sauce pan, set over low heat. Heat the mixture until the sugar dissolve but not boil.
Take the pan out of the heat, then add the gelatin, stir until smooth.
Pour into small half sphere silicone mold and freeze overnight.

Make Strawberry mousse:



Bloom the gelatin in the cold water.
Pour half of the strawberry with the sugar into the microwavable bowl, heat for 1-2 minutes until hot.
Put the gelatin into the  strawberry puree, whisk to combine.
Pour the hot mixture into the rest of raspberry puree, beat to combine. Let the mixture cool.

Whisk cream just to soft peaks.


Gently fold 1/3 of the cream into the strawberry mixture.

Gently fold back the strawberry and cream mixture into the cream. The mixture will be quite loose.

Assemble the mousse insert:

Pour the strawberry mousse into small cylinder silicone molds and place 1 half sphere of jelly on top of it. Do the same for the rest of the mousse and jelly. Freeze at least 4 hours.

Make the crust:

Preheat the oven to 180°C
Mix the digestive biscuit and melted butter together, divide between 8 - 5.5cm dessert rings.
Press until firm.
Bake for 15 minutes.
Let cool completely before using.

Make the Green tea mascarpone cheese cake:


Bloom the gelatin in the cold water.

Whisk the green tea powder with hot water. Warm the whipping cream in the microwave and mix the gelatin into the whipping cream. Stir in the green tea mixture.
Whisk the mascarpone cheese with sugar, add the yogurt and green tea mixture, whisk until just comebine. Put the mixture in a piping bag.

Assemble the cake:


Remove the mousse inserts from the molds, and sandwich together ( the jelly sides).

Place the mousse inserts on the biscuit crust. Pipe the cheese cake mixture over the insert, and refrigerate until firm.

To serve:

Take the cake out of the dessert rings, decorate with whipped cream and fresh strawberries.





Demande

Demande: 
Strawberry, Green tea, Mascarpone rare cheese cake 

3 comments:

Zack Miller said...

That looks to die for!!.i got a qn though, may i know 5.5cm x how high(height)?and do use the same ring for other entremets. Thanks in advance.

Angie Ng said...

这蛋糕的装饰简单又漂亮~赞!

dailydelicious said...

Hi, Zack Miller
It's 5 cm high. I use the same rings for many recipe of my entremets, ^^.

Hi, Angie
Thank you.

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