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QimiQ
Benefits
Full taste with less fat content
Foolproof real cream product, cannot be over whipped
Creamy indulgent taste with less fat
Quick and easy preparation
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
15
easy
Ingredients for 10 portions
1
Sponge base Ø 26 cm
For the Coffee White Chocolate Mousse
150
g
QimiQ Whip Pastry Cream,
chilled
60
g
Milk
270
g
Cream 36 % fat,
liquid
15
g
Sugar
0.6
g
Instant coffee powder
6
g
Gelatine
24
g
Water
150
g
White chocolate,
melted
For the dark chocolate mousse
100
g
QimiQ Whip Pastry Cream,
chilled
40
g
Milk
180
g
Cream 36 % fat
26
g
Sugar
1.2
g
Rum
4
g
Gelatine
16
g
Water
100
g
Dark chocolate (40-60 % cocoa),
melted
For the decorative coating
100
g
QimiQ Classic,
unchilled
400
g
Whipping cream 35-36 % fat
60
g
Sugar
Method
1.
For the white chocolate mousse: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the milk, cream, sugar and espresso coffee powder and continue to whip for 1-1,5 minutes.
3.
Dissolve the soaked gelatine in 60 °C warm water and fold quickly into the mixture.
4.
Fold in the melted chocolate.
5.
For the dark chocolate mousse: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6.
Add the milk, cream, sugar and rum and continue to whip for 1-1,5 minutes.
7.
Dissolve the soaked gelatine in 60 °C warm water and fold quickly into the mixture.
8.
Fold in the melted chocolate.
9.
Place the sponge base into a cake ring and spread with one layer of Coffee White Chocolate Mousse followed by another layer of alternate rings of Coffee White Chocolate Mousse and Dark Chocolate Mousse. Repeat with another layer of white and another layer of dark mousse. End with a layer of white mousse. Chill well.
10.
For the decorative coating: whisk the unchilled QimiQ Classic smooth. Add the whipping cream and sugar, whisk at moderate speed to blend. Do not over whip or the stability will be compromised. Use to mask the mousse cake and decorate. Note the coating is enough for 5-6 cakes.