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Vizyon - Strawberry Mojito Mousse Cake

Posted on October 08 2021

Vizyon - Strawberry Mojito Mousse Cake

Vizyon - Strawberry Mojito Mousse Cake

Posted by Polen Food Oceania 
29th October

Vizyon - Strawberry Mojito Mousse Cake

PREP TIME: 1 hr 30 mins
COOK TIME: 15 mins
COURSE: Dessert
SERVINGS: 8 serves

EQUIPMENT

  • Mixer
  • Food Processor
  • Bowl
  • Saucepan
  • Cake Ring (7 inch)
  • Baking Paper
  • Acetate Sheet

INGREDIENTS

SHORTBREAD BASE

  • 85 g Unsalted Butter
  • 90 g Brioche - torn
  • 125 g Shortbread

FRESH MINT MOUSSE

STRAWBERRY MOUSSE

GLAZE TOPPING

INSTRUCTIONS  SHORTBREAD BASE

  • Place butter in a saucepan over medium heat. Melt for 4-5 minutes, swirling the pan, until nutty brown. Place in a bowl to cool slightly.
  • Pulse the brioche in a food processor until finely chopped. Remove and place in a large bowl. Then pulse the shortbread in processor until it becomes fine crumbs. (Keep two teaspoons of crumbs aside for decoration).
  • Combine with the brioche crumbs in a bowl and pour the brown butter over the crumbs. Mix well.
  • Place a 7 inch cake ring on an oven tray lined with wax paper. Cut a strip of acetate sheet to line the inside of the ring. This will assist you in removing the ring and have a smooth outside finish.
  • Press the crumb mix evenly into the base of the prepared pan and refrigerate.

    FRESH MINT MOUSSE

    • Weigh out ingredients first as they will need to be mixed quickly in succession.
    • Firstly, whip the cream until it forms soft peaks. Don't overwhip as you want it slightly pourable to fill the mould evenly.
    • Using a whisk, mix the water and Neutral Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through. 
    • Add the chopped mint and fold into the mixture.
    • Pour the mixture onto the shortbread crumb base and refrigerate for one hour.

      STRAWBERRY MOUSSE

      • After the Mint Mousse has set, repeat the above process using the Strawberry Charlotte powder.
      • Using a whisk, mix the water and Strawberry Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through.
      • Pour the second layer onto the set mint mousse and tap the pan lightly to even it out.
      • Freeze overnight.

        GLAZE & DECORATE

        • Next day - Demould the mousse cake and place on a wire rack with a drip tray underneath.
        • Using the Raspberry Glamour Mirror Glaze cover the cake by pouring in a circular motion starting from the outside in. Glaze the cake and then smooth off excess with a spatula.

        Vizyon - Strawberry Mojito Mousse Cake

        2. Decorate with shortbread crumbs and fresh mint leaves.Vizyon - Strawberry Mojito Mousse Cake

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