Heavenly Mousse
Heavenly Mousse — a Zeelandia recipe in 6 components. Uses Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- jelly cooling temperature (gooseberry mousse)
- 20 °C
- jelly cooling temperature (strawberry mousse)
- 20 °C
- jelly cooling temperature (lemon mousse)
- 20 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 750 g |
| Oil | 375 g |
| Eggs | 375 g |
Gooseberry mousse
| Ingredient | Quantity |
|---|---|
| Gooseberry-flavour jelly | 180 g |
| Water | 750 g |
Strawberry mousse
| Ingredient | Quantity |
|---|---|
| Strawberry-flavour jelly | 180 g |
| Water | 750 g |
Lemon mousse
| Ingredient | Quantity |
|---|---|
| Lemon-flavour jelly | 180 g |
| Water | 750 g |
Mousse base
| Ingredient | Quantity |
|---|---|
| KEN Presto | 1000 ml |
| Cream (30% fat) | 1000 g |
| Icing sugar | 250 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 300 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Deposit the batter into a frame measuring 60 x 40 cm. Bake at 180°C for about 20 minutes. Cool.
- Gooseberry mousse
Dissolve the jelly in hot water and cool to about 20°C.
- Strawberry mousse
Dissolve the jelly in hot water and cool to about 20°C.
- Lemon mousse
Dissolve the jelly in hot water and cool to about 20°C.
- Mousse base
Whip the chilled cream with Ken Presto and icing sugar. Divide the mass into three parts (about 750 g each). Add a different jelly flavour to each portion and fold in gently until uniform.
Pour the masses onto the chilled sponge, starting with the gooseberry mousse; chill, pour the strawberry mousse; chill, and finally pour the lemon mousse. Chill the whole cake.
- Decoration
Finish the chilled cake with Paletta Cold. Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.