Part 1: For the Terra Rossa Mirror Glaze:
Ingredients
Method- 100g Water
- 250g Sugar
- 270g Whipping Cream
- 100g deZaan Terra Rossa
- 100g Neutral Glaze
- 10g Gelatine Sheet
- In a bowl of cool water bloom your gélatine sheet, once bloom, squeeze out excess water and set a side until ready for use.
- In a sauce pan, mix all ingredients except gélatine and bring to full boil then take off from heat.
- Add in the bloomed gelatine and mix until gélatine is dissolved.
- Use hand blender to mix well until mirror glaze is smooth and silky.
- Rest for overnight before use.
- (to apply on a frozen mousse cake, the temperature of mirror glaze is 33-35oc).
Part 2: For the Terra Rossa Genoise:
Ingredients
Method- 250g Eggs
- 160g Sugar
- 100g Low Protein Flour (Cake FLour)
- 30g deZaan Terra Rossa
- 30g Fullcream Fresh Milk
- 30g Unsalted butter
- In a mixing bowl, combined eggs and sugar. Set over the bain-marie and whisk until mixture comes to 35-40'c.
- Once at proper temperature, transfer bowl to a mixing machine with a whisk attachment (this step can also be done with a hand-mixer).
- Whisk at a high speed until mixture is light and pale in color. (about 10 mins).
- Continue mixing at medium speed for 3 minutes.
- Continue mixing at lower speed for 1 minute.
- Heat and melt butter and milk to 60oC. set aside.
- Sift Low protein flour and Terra Rossa and gently fold into the egg mixture. Do this in 3-4 stages being careful not to deflate the batter.
- Once flour has been combined, slowly stream in melted butter & fresh milk whilst folding the batter. Fold butter until completely combined being careful not to overmix.
- Transfer the batter into cake pan with diameter 16cm and 7 cm height. tap to remove air bubbles.
- Bake at 165'C for 30 minutes.
- Once baked, flip over the genoise by placing a baking paper over the top and either with another sheet tray or just with the baking paper, flip the genoise over and carefully peel off the baking paper.
- After the cake is cool, Slice into 0,5cm thickness. Set aside until ready to use.
Part 3: For the Cocoa Mousse:
Ingredients
Method- 80g Whipping cream (A)
- 8g deZaan Terra Rossa
- 15g Egg yolk
- 10g Sugar (A)
- 3g Gélatine Sheet
- 75g Whipping Cream (B)
- 9g Sugar (B)
- In a sauce pan, add whipping cream (A) and bring to soft boil (80'C).
- In a bowl, add egg yolk and sugar, and beat it until turns pale.
- Sift Terra Rossa and add to the egg mixture, whisk until well combined.
- Slowly temper the whipping cream to the egg mixture, while whisk constantly until well combined.
- Add egg and whipping cream back to saucepan. Cook on low heat until the temperature reach 75'C, stirring constantly to prevent overcooked.
- Add in the bloomed gelatine and mix until gélatine is dissolved and well mixed.
- Let cool until the temperature reach 33-37'C.
- In stand mixer, whip whipping cream (B) and sugar (B) until soft peak.
- Gently fold the whipped whipping cream to the mixture until well mixed. Set aside until ready to use.
Part 4: For the Banana Mousse:
Ingredients
Method- 80g Banana Puree
- 15g Egg Yolk
- 25g Sugar (A)
- 3g Gélatine sheet
- 75g Whipping cream (B)
- 9g Sugar (B)
- In a sauce pan, add in banana puree and bring to soft boil 80'C.
- In a bowl, add egg yolk and sugar, and beat it until turns pale.
- Slowly temper the whipping cream to the egg mixture, while whisk constantly until well combined.
- Add egg and whipping cream back to saucepan. Cook on low heat until the temperature reach 75'C, stirring constantly to prevent overcooked.
- Add in the bloomed gelatine and mix until gélatine is dissolved and well mixed.
- Let cool until the temperature reach 33-37'C.
- In stand mixer, whip whipping cream (B) and sugar (B) until soft peak.
- Gently fold the whipped whipping cream to the mixture until well mixed. Set aside until ready to use.
Part 5: For the Strawberry Gelée:
Ingredients
Method- 90g Strawberry puree
- 5g Sugar
- 3g Gélatine Sheet
- In a saucepan, add in starberry puree and sugar, cook until the sugar is dissolved.
- Remove from heat and add in the softened gelatine and mix well.
- Let cool until the temperature is 36-40'C. Set aside until ready to use.
Part 6: For the Terra Rossa pate á sucre:
Ingredients
Method- 100g Unsalted butter
- 80g Icing sugar (sifted)
- 1g Salt
- 30g Eggs
- 20g deZaan Terra Rossa
- 10g Fullcream milk powder
- 250g Low Protein FLour (Cake Flour)
- In a stand mixer, mix unsalted butter, icing sugar, salt, with a paddle attachment until well combined.
- Add in the egg gradually and mix until well combined.
- Sift Terra Rossa, fullcream milk powder, and low protein flour, and continue mixing until well combined.
- Roll the dough into 3mm thickness and using cookie cutter cut into round with 6cm diameter (or depends the diameter of the silicon mould).
- Bake at 160'C for 10 minutes.
- Take out from oven, brush with eggs and bake for 5 – 8 minutes.
Part 7: Finishing part: Assemble
Method- Start by having half sphere silicone mould ready on a flat sheet tray.
- Fill 2/3 mould with banana mousse and freeze for about 20 minutes.
- Add strawberry gelee on top of the frozen banana mousse and freeze it for 10 minutes or until completely firm and frozen.
- Unmould the half sphere.
- In the swirl silicon mould, fill 1/3 mold with cocoa mousse, and put the frozen half sphere banana mousse facing the bottom in the center of the mold.
- Fill in cocoa mousse, and add cut Terra Rossa Genoise, press down slightly.
- Add cocoa mousse and add cut Terra Rossa Pate a sucre.
- Once assembled, freeze it until completely firm and frozen.
- Prepare for glazing: start by preparing a sheet tray lined with plastic film wrap.
- Heat glaze to 33'C.
- Set a wire rack on the top of the prepared sheet tray.
- Have an off-set palette knife and regular palette knife ready.
- Unmould the chocobana mousse and place on prepared wire rack.
- Pour glaze over the frozen chocobana mousse. Tap sheet tray on table very lightly to help glaze drip evenly.
- Transfer glazed chocobana mousse to cake tray, cleaning the side with the palette knife.
- Decorate with star shape cut Terra Rossa Pate a sucre and gold leaves.
