Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, summer pudding mousse cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Summer pudding mousse cake is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Summer pudding mousse cake is something which I’ve loved my entire life.
Loại Entremet của ngày hôm nay được đặt tên là Summer Pudding Mousse Cake bởi vì nó thực sự rất…. lớp Pudding kem trứng ngọt ngào béo ngậy, hòa với Mousse sữa chua xốp mềm mịn tan cùng mùi thơm và vị chua dịu đặc trưng của chanh leo. This easy chocolate mousse cake is creamy, rich and light. This recipe is eggless and doesn't require gelatin.
To get started with this recipe, we have to prepare a few ingredients. You can have summer pudding mousse cake using 32 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Summer pudding mousse cake:
- Prepare Chocolate Sponge Cake
- Make ready 3 egg white
- Take 70 grams granulated sugar
- Prepare 1/4 tsp cream of tartar
- Make ready 3 egg yolks
- Take 65 grams all-purpose flour
- Take 15 grams cocoa powder
- Get 10 grams milk (1% or 2% or whole milk)
- Take 10 grams vegetable oil
- Make ready 1/2 tsp vanilla extract
- Take Custard Pudding
- Make ready 1 envelope unflavored gelatin
- Prepare 2 tbsp water
- Get 3 egg yolks
- Prepare 50 grams granulated sugar
- Take 8 grams corn starch
- Take 300 grams milk (1% or 2% or whole milk)
- Take 150 grams heavy cream
- Take 3/4 tsp vanilla extract
- Make ready Yogurt Mousse
- Get 1 envelope unflavored gelatin
- Take 2 tbsp water
- Get 150 grams plain unsweetened yogurt (room temperature)
- Make ready 135 grams heavy cream
- Prepare 40 grams granulated sugar
- Prepare 3/4 vanilla extract
- Get Strawberry Jello
- Get 150 grams cubed strawberries
- Take 150 grams water
- Prepare sugar
- Take 2 tbsp water
- Get 1 envelope unflavored gelatin
We've turned this tangy Brazilian mousse pudding into a traybake cheesecake with biscuit base and gelatine to help with slicing. Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding! It tastes good and kids would like it. It does not meet the qualifications for a mousse.
Instructions to make Summer pudding mousse cake:
- Please use all the measurements in metric system and use a scale.
- Chocolate sponge cake steps can be found at my other recipe. The only different is that mixing all-purpose flour and cocoa powder well before mixing with the cake batter. Bake in a 8" round cake pan
- Fool proof sponge cake - https://allthecooks.com/@polarbeer/foolproof-sponge-cake-5yctVvyrLY
- Let the cake cool completely on a cooling rack. Need a 8-9" springform pan (has to be springform = removable bottom). Cut out 11-12" parchment paper, lay it over the bottom piece and attach the wall of the pan. With parchment paper on the bottom, it'll be easier to remove the cake out of the pan bottom later. Place the chocolate cake inside the pan, if the cake is halfway higher than the pan height, then trim off the cake until it's about 1/3 of the pan height.
- Custard pudding: Mix gelatin in 2 tbsp water, let aside. Heat milk and heavy cream in a sauce pan on medium heat until simmering. Beat egg yolks and sugar until it turns pale yellow and look fluffy, then add corn starch, mix well. Slowly pour in the warm milk mixture into the egg mixture while stirring constantly to prevent cooking the egg. Pour the mixture back into the sauce pan, stir constantly on medium heat until the mixture starts to turn thicker. The mixture will not be as thick as a normal custard (because we'll add gelatin later). Turn off the heat, add the gelatin, mix well until combined. Add the vanilla extract and mix well. Wait until the mixture cools down (mix occasionally) then pour over the cake. Store the pan in the fridge for 2 hours, or in the freezer so the pudding layer sets faster.
- Yogurt mousse: Mix gelatin in 2 tbsp water, wait about 5 minutes for the gelatin to soak all the water. Microwave for 20 seconds. Mix the melted gelatin into the yogurt. In another bowl, add sugar into heavy cream, beat until soft peak (when you lift up the whisk, the cream forms a peak, but still not too firm). Carefully fold the yogurt into the whipped heavy cream until combined. Pour the mixture over the custard pudding. Because the whipped heavy cream is cold, the gelatin in the mixture will make the mixture firm up fast. If the yogurt mousse starts to firm up, try to make the top later even with a spatula. Let cool in the fridge.
- Mix gelatin in 2 tbsp water, wait about 5 minutes for the gelatin to soak all the water. Cut strawberries in small pieces or use a food processor. And water to the strawberry puree, let it simmer in a sauce pan for about 10 minutes, add sugar to taste, I would just add about 1 tbsp sugar. Strain the mixture, toss of thick strawberry paste. Add the gelatin into the hot strawberry sauce, stir well. Wait until the mixture cools down, mix occasionally, then pour over the yogurt mousse. Let cool in the fridge completely for about 4 hours.
- Hope you enjoy the summer mousse cake :)
I suggest the Hershey's recipe if you want a delicious mousse for a special occasion. Has anyone made mousse from instant pudding? My cake instructor says she does this all the time by substituting whipping cream for the milk and then Yes I have made mousse from instant pudding before and it works great as a filling. Not sure about it as an icing though cause the mousse is really. This easy Chocolate Pudding Fudge Cake is a doctored cake mix recipe with added sour cream, chocolate pudding and Custard/Pudding/Mousse.
So that is going to wrap it up with this exceptional food summer pudding mousse cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
