How to make mirror glaze mousse cakes: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mousse cakes with mirror glaze is a beautiful and very tasty dessert that has become so popular lately. The technology for preparing airy treats is not too complicated, but you will need patience and time.

Mousse cakes with mirror glaze. Recipe with comments

This easy dessert will immerse you in the fascinating world of cooking. We will tell you in detail how to make delicate caramel mousse, chocolate icing and cranberry crème brulee. Before you start taking action, carefully study the recipe. So, what are the mirror glaze mousse cakes made from?

Biscuit Ingredients:

• Chicken eggs - two pieces.
• Butter - 60 grams.
• Sugar - 65 grams.
• Wheat flour of the highest grade - 62 grams.
• Corn flour - half a tablespoon.
• Pinch of s alt.

For mousse take:

• Sheet gelatin - seven grams.
• Egg yolks - three pieces.
• Heavy cream - 100 grams.
• Candies "Korovka" - 120 grams.
• White sugar - 20 grams.
• Water - 20 ml.
• Butter - 35 grams.
• Some s alt.
• Whipping cream - 170 grams.

Mirror glaze we will prepare from:

• 12 grams of gelatin.
• 160 grams 33% cream.
• 240 grams of sugar.
• 100 grams of water.
• 80 grams of glucose syrup.
• 80 grams of cocoa.

Mirror Glaze Mousse Cakes take 12 hours to make. The recipe should be done in stages:

• First prepare the biscuit, creme brulee and vanilla punch.
• Next, you need to prepare the mousse and assemble the cakes.
• Last of all, let's do the icing and decoration of the dessert.

Mousse cakes with mirror glaze, the recipes for which we offer you on this page, cannot be called a simple dessert. Therefore, be patient and read our instructions carefully.

How to make a biscuit

First of all, turn on the oven and heat it to 190 degrees. Place a silicone mat on a baking sheet or line it with parchment paper. Follow our instructions:

• Melt the butter in the microwave or over a water bath. Cool it down.
• Sift flour, mix with starch and s alt.
• Set the empty bowl away from the water. Crack eggs into a bowl and add sugar. Beat with a mixer at low speed until the mixture triples in size. Remove the bowl from the stove and continue whisking for a couple more minutes.
• Slowly fold in the flour into the chilled mixture.
• Knead the batter and carefully pour it onto the silicone mat. Bake the resulting layer for a quarter of an hour.

Cool the finished biscuit, and then cut out round blanks of the desired size from it. Scraps can be used to make other cookies or desserts.

Creme brulee

We continue to prepare mousse cakes with mirror glaze. The recipe for a delicious berry flavored filling is very simple:

• Beat the yolks with sugar.
• Combine cream and milk in a saucepan, add vanilla seeds to them. Bring the liquid to a boil, and then pour it into the egg mixture. Stir the food and return the saucepan. Cook the cream until it thickens (but do not bring it to a boil!).
• Pour the resulting mass into silicone molds, and then put a few defrosted or fresh cranberries in each serving.

Cook creme brulee in an oven preheated to 100 degrees in a water bath. After half an hour, the filling will be ready. Now it needs to be cooled and sent to the freezer for several hours.

Impregnation for biscuit

We suggest soaking mirror glaze mousse cakes with vanilla punch.

Recipe:

• Pour inwater in a saucepan and add sugar, add vanilla (one third of the pod). If desired, you can add some rum or any other alcoholic drink.
• Boil and cool the mixture.

Caramel Cream Sauce

Go to the second stage (it can be moved to the second day). So, we are preparing mousse cakes with mirror glaze.

Instruction:

• Pour gelatin with ice water.
• Cook water and sugar syrup on the stove.
• Beat the yolks with a blender, and then pour the hot liquid into them in a thin stream, without ceasing to interfere. When the cream turns white, leave it alone for a while.
• Put the cream in a water bath, melt the sweets and butter in them. Mix caramel cream with swollen gelatin and egg mixture.

Gently combine the resulting mass with whipped cream. The mousse is ready.

Assembly

You will need a few items for this step. Prepare toothpicks, tray and silicone cake molds. So, collecting cakes:

• Place the molds on a tray and fill them halfway with mousse. Top with frozen creme brulee.
• Top up with mousse and top with punch-soaked biscuits. Put the tray in the freezer and leave the blanks alone for several hours (preferably overnight).

Icing for cakes

Finally, it's time to finish cooking our unusual treat:

• Soak the gelatine in cool water and bring the cream to a boil.
• Make syrup from water,sugar and glucose. It is very important to maintain the desired temperature of 111 degrees. You can measure it with a special thermometer.
• Combine syrup with boiling cream and add cocoa. Stir food and return to stove.
• When the mixture boils again, add gelatin to it and beat the products with a blender.

Cover the cakes with icing that has cooled to 40 degrees. After that, the treat should be put in the refrigerator for two or three hours. Check the readiness of the dessert with toothpicks - if they pass easily, then the middle has already melted.

Pink mousse cakes

This intricate dessert features chocolate sponge cake, dark chocolate mousse, blackcurrant marmalade, apricot confit and pink mirror glaze. As in the previous case, you have a long way to go. But do not be afraid of difficulties, as the result will exceed expectations. So, first you need to prepare all the necessary products.

For the apricot confit you will need:

• Agar-agar - 1.6 g.
• Sugar - 50g
• Apricot Puree - 160g

For biscuit take:

• Flour - 125 grams.
• Soda - one teaspoon.
• S alt - half a teaspoon.
• Cocoa - 30 grams.
• Sugar - 150 grams.
• Egg.
• Butter - 30 grams.
• Vegetable oil - 30 grams.
• Milk - 140 ml.
• White wine vinegar - half tablespoon.

Marmalade we will prepare from:

• 75 grams of sugar.
• 200 grams of blackcurrant puree.
• 5 grams of pectin.
• 1 gram citric acid.

For mirror glaze you will need:

• 12 grams of gelatin.
• 150 grams of sugar.
• 72 and 75 grams of water.
• 150 grams of glucose syrup.
• 150 grams of white chocolate.
• 100 grams of condensed milk.
• A quarter teaspoon of dye.

For chocolate mousse take:

• Gelatin - five grams.
• Water - 30 grams.
• Milk - 250 grams.
• Dark chocolate - 310 grams.
• Heavy cream - 500 grams.

Next, we will describe in detail how to make mousse cakes with mirror glaze. A step by step recipe will help you create an amazingly delicious and beautiful dessert.

Cooking

Mousse cakes with mirror glaze, photos of which you will find on this page, are prepared in approximately the same way:

• First you need to bake a biscuit. Whisk cocoa, baking soda, flour, s alt, and sugar together in a bowl, then add liquid ingredients to them. First put the egg, then the melted butter, vegetable oil, and at the very end milk and wine vinegar. Beat the products with a mixer for five minutes until you get a shiny, not too thick dough. Carefully pour the finished product onto a baking sheet and bake it until cooked. When the cake has cooled down a bit, cut outround pieces and freeze them in the freezer.
• Mousse cakes with mirror glaze, the recipes for which we have collected in this article, necessarily contain berry or fruit confit. So, first mix the sugar and agar-agar, and then add the products to the boiling apricot puree. Boil the confit for two minutes, then transfer it to a culinary ring (diameter 16 mm), which was previously covered with cling film on the bottom. Also send this blank to the freezer.
• To make marmalade, you will need to combine pectin with sugar and blackcurrant puree heated to 40 degrees. Heat the resulting mass on fire and bring it to a boil. After two minutes, add citric acid and cool the mixture. Pour the marmalade over the confit and immediately send it back to the cold. When the product has hardened, cut out circles of the desired diameter from the workpiece, and then return them to the freezer again.
• We continue to prepare mousse cakes with mirror glaze. The filling recipe is quite simple. First, soak the gelatin in water (for ten or fifteen minutes), and then mix it with hot milk. Pour the mixture over the chocolate and beat the ingredients again. Gently fold the cooled chocolate mass with whipped cream.

Assembly

When the preparation is finished, you can move on to the most enjoyable part of this recipe. Pour a little mousse into semicircular silicone molds, and put frozen blanks (confit with marmalade) on it. Pour some more mousse into the molds and place the biscuits on it. Submit futurecakes in the freezer for 12 hours.

We just need to make the pink frosting. Boil the syrup from water, glucose and sugar (its temperature should not exceed 103 degrees), and soak the gelatin in water. Combine the products with melted chocolate, coloring and condensed milk in a blender bowl. Beat the ingredients until smooth and put the frosting in the refrigerator.

When 12-14 hours have passed, you need to decorate the cakes. Heat the frosting in the microwave to 30 degrees. Remove the blanks from the freezer, free them from the silicone molds and pour them with icing.

How to decorate mousse cakes with mirror glaze? The hemispheres can be transferred to paper cupcake molds, put chocolate hearts and sugar beads on top.

Mirror cakes with banana mousse

Here is another interesting recipe from the section of popular modern desserts.

Biscuit Ingredients:

• Eggs - 125 grams (weight without shell).
• Cane sugar - 62 grams.
• Wheat flour - 40 grams.
• Corn starch - 11 grams.
• Cocoa powder - 12 grams.
• Red orange zest - two grams.

We will prepare rum impregnation from:

• 70 grams of water.
• 15 grams of cane sugar.
• 5 grams of rum.

For jelly take:

• 135 grams of freshly squeezed orange juice.
• 60 grams of semi-sweet white wine.
• 23grams of cane sugar.
• One gram of dried lavender.
• 10 grams of orange peel.
• 20 grams of lemon juice.
• 13 grams of sheet gelatin.

For banana mousse you will need:

• 125 grams of fresh bananas.
• 120 grams of mascarpone cheese.
• 135 grams 33% cream.
• 60 grams of powdered sugar.
• 12 grams of lemon juice.
• 0.5 vanilla sticks.
• 13 grams of gelatin (in sheets).
• 25 grams of water.

Mirror glaze will be prepared from the following products:

• 150 grams of water.
• 145 grams of heavy cream.
• 300 grams of cane sugar.
• 100 grams of cocoa.
• 20 grams of sheet gelatin.

In addition, you need to prepare chocolate discs (70 grams) and sugar beads for decoration.

How to cook mousse cakes with mirror glaze? Photos, recipes and recommendations below will help you cope with this difficult task.

Cooking

• As usual, the biscuit is prepared first. Beat melange with sugar until the mass increases several times. Then, in two or three passes, add dry ingredients to the mixture and mix the dough with a spatula. Pour the finished product onto a parchment-lined baking sheet and bake it in a well-heated oven. Let the cake cool, then cut out six round cakes.
• Next, let's do the impregnation. Make a syrup of water and sugar, cool it down and add the rum.
• Preparejelly products. Soak gelatin in water for ten minutes. Remove the zest from the oranges and squeeze the juice from the fruit. Combine wine, zest, sugar and lavender in a saucepan. Place the pot on the fire and bring the contents to a boil. After two minutes, strain the liquid and mix it with orange juice. Warm the mixture to 80 degrees, add the swollen gelatin to it and mix everything. At the very end, pour in the lemon juice.
• Pour future jelly into six small silicone molds and refrigerate.
• Let's make chocolate discs. To do this, melt the chocolate, then apply six large and six small circles to the confectionery tapes. Cool the blanks.
• We just have to make banana mousse. Immerse the gelatin in cool water, leave it there for ten minutes, and then discard it on a sieve. Peel bananas, cut and transfer to a blender bowl. Add lemon juice to fruits and grind them to a puree. Mix bananas with vanilla seeds, powdered sugar and cheese. Beat the food with a mixer.
• We continue to prepare the mousse. Dissolve gelatin in 25 grams of hot water and mix it with 2 tablespoons of whipped cream. Combine the resulting mass with banana puree, and then add the remaining cream to them.
• In semi-circular cake molds place two teaspoons of mousse and place small chocolate discs on them. Next, add a little more mousse and lay out the chilled jelly. The next layer is banana mousse (one scoop per mold) followed by large chocolate discs. Distribute the rest of the mousse between the blanks andcover them with biscuits. Lubricate the cakes with impregnation using a culinary brush. Send the future dessert to the freezer.

Mirror Glaze

Pour gelatin with water, and after ten minutes, put the sheets on a sieve. In a saucepan, combine sugar, cocoa, water and cream. Bring the glaze to a temperature of 103 degrees, and then cool it. Add gelatin to the chocolate mass, mix the products and strain them through a fine sieve.

Remove the blanks from the freezer, remove the molds and pour the dessert with icing. If desired, you can apply any pattern to the surface using melted white chocolate. You can also decorate mousse cakes with mirror glaze with sugar beads and decorative caramel figurines.

Mousse cakes with mirror glaze. Reviews

Preparing modern multi-layered desserts is not so easy. If you like complex tasks and are not afraid of difficulties, then you will get great pleasure from the process. This is exactly what novice confectioners and brave housewives think. They claim that you will gradually get involved in the process and each time you will set more and more difficult tasks for yourself.