Mandarine and Vanilla Mousse Mini-Cakes

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Ingredients for 6 Dessert rings Ø 8 cm
  • For the base
  • 100 g Vanilla kipferl [small vanilla almond pastry biscuits], crumbled
  • 35 g Butter, melted
  • For the mousse
  • 150 ml Mandarin juice
  • 80 g Sugar
  • 125 g QimiQ Whip Vanilla, chilled
  • 125 g QimiQ Classic Vanilla, room temperature
  • 10 g Orange zest, finely grated
  • Pulp from 1 vanilla pod
  • 3 Mandarin(s), peeled
For the base, mix the vanilla biscuits with the butter and press firmly into 6 rings (8 cm Ø).
For the mousse, bring the mandarine juice and sugar to a boil and reduce by half. Allow to cool.
lightly whip the cold QimiQ Whip ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the mandarin juice and continue to whip whisk at top speed until the required volume has been achieved.
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).
Release the sides of the cakes from the ring with a sharp knife, decorate and serve.