Mandarine and Vanilla Mousse Mini-Cakes


  • Print
Recipe Image
Ingrédients pour 6 petits moules Ø 8 cm
  • For the base
  • 100 g Vanillekipferl: Petits biscuits à la vanille et aux amandes, émietté
  • 35 g Beurre, fondu
  • For the mousse
  • 150 ml Jus de mandarine
  • 80 g Sucre
  • 125 g QimiQ Whip Vanille, réfrigéré
  • 125 g QimiQ Classic Vanille, non réfrigéré
  • 10 g Zeste d’orange, finement râpé
  • Graines de 1 gousse de vanille
  • 3 Mandarines, pelée
Préparation
1.
For the base, mix the vanilla biscuits with the butter and press firmly into 6 rings (8 cm Ø).
2.
For the mousse, bring the mandarine juice and sugar to the boil and reduce by half. Allow to cool.
3.
Lightly whip the cold QimiQ Whip and QimiQ Classic ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the mandarin juiceand continue to whip whisk at top speed until the required volume has been achieved.
4.
Pour half of the mousse into the rings. Cover with a layer of mandarine segments and top with the remaining mixture. Chill for at least 4 hours (preferably over night).
5.
Release the sides of the cakes from the ring with a sharp knife, decorate and serve.

Valeur nutritive par recette

calorific value 7961 kJ
Calories 1903 kcal
Proéines 1 g
Glucides 1 g
Lipides 30 g
Cholestérol 201 g

Valeur nutritive par 100g

calorific value 5272 kJ
Calories 1261 kcal
Proéines 1 g
Glucides 1 g
Lipides 20 g
Cholestérol 134 g