Friend planned to propose on July 4th and hence made these heart shape mousse for the first time! Recipe is not optimized so needs to keep refining.
QUICK TAKEAWAYS
- Strawberry jam: sugar and reduction help intensify flavors, lemon juice and raspberry help make vibrant color
- Strawberry mousse:
- Fruit juice/jam should be more than 35% of the total weight
- Whip cream till having harder pattern, it may soften after mixing strawberry puree in. Having small mousse cake needs a slightly “harder” mousse so the other layers do not sink to the bottom during assembly
RECIPE
Butter crisp
- butter : powder sugar : egg white : AP flour = 1:1:1:1
Matcha crisp bottom
- 30g butter (increase butter next time, 60g, in order to have solid bottom)
- 60g milk (lower milk amount to maybe 30g next time, too soft now)
- 10g matcha powder (tried 15g, too much matcha and slightly overpowering the strawberry flavor)
- 30g white chocolate
- 60g dark chocolate
- butter crisp
Matcha milk jelly
- 100g hot milk
- 10g matcha powder (tried 15g, too much matcha and slightly overpowering the strawberry flavor)
- 15g sugar
- 4g gelatin sheet (tried 6g, a little bit too jello-like. 3g does not solidify at all…)
- 20g heavy whipping cream
Strawberry mousse (source)
- 300-400g strawberry
- 15g sugar
- pinch of salt
- =125g strawberry puree
- 130g heavy whipping cream
- 13g sugar
- 7g gelatin sheet (tried 8g, can slightly decrease, but based on total liquid amount, liquid to gelatin should be 25-30:1)
Mirror glaze (source 1, w/corn syrup) (source 2, w/o corn syrup)
- 100g sugar
- 50ml water
- 70g condensed milk
- 100g white chocolate
- food coloring
- 4g gelatin sheet
DETAILED STEPS
Butter crisp
- soften 20g butter in room temperature; if butter is not soften enough, it may form clogs
- whisk softened butter and 20g sugar till texture is consistent
- whisk in 20g egg white till large bubbles form
- fold in 20g AP flour
- spread the butter crisp thinly on parchment paper
- bake at 160C/320F for 5-10mins or till browned
- cool down and break into small pieces, ready for use
Matcha crisp bottom
- melt 30g butter, mix with 60g milk
- dissolve 15-20g matcha powder in butter milk
- melt 30g white chocolate, 60g dark chocolate in water bath
- mix matcha mix to the chocolate mix
- when it cools down, mix with butter crisp
- shape with cookie cutter and refrigerate for at least a few hours
Match milk jelly
- bloom 3g gelatin sheet in cold water
- in 50g hot milk, whisk to dissolve 15g matcha
- heat up matcha mix over medium heat, add 100g milk, 5g sugar, taste and adjust sugar if needed, try to increase the bitterness of matcha to balance the sweetness from mirror glaze. Matcha also absorbs a lot of water, so can add milk if needed to make ~6-8 mousse
- add 20g heavy whipping cream
- sieve to remove any undissolved matcha chunks
- when the mixture is ~60-70C, add in bloomed gelatin
- pour to cake mold and set for 4-5 hours
Strawberry mousse cake
- wash and blend 300-400g strawberry, 100g raspberry, blend in a food processer, add lemon juice
- sieve and weigh the puree, record weight: 230g
- sieve through, add 15g sugar, pinch of salt, a few tbsp of lemon juice and heat up till boil
- transfer to a container and store in fridge; record weight: 230g
- bloom 8g gelatin sheet in cold water, put whisking bowl in freezer so heavy whipping cream and whip up quickly
- over medium heat, heat up 125g strawberry puree
- in the freezing whisking bowl, whisk 130g heavy whipping cream till soft pattern forms
- dissolve gelatin in the still warm puree
- add puree in heavy whipping cream in 3 times, quickly fold to mix
- transfer mousse mix to pipping bag, pipe quickly into mousse mold
- add in matcha milk jelly, pipe a bit more mousse, cover with the butter crisp bottom
- refrigerate for at least 12 hours
- move to freezer when starting to make the mirror glaze
Assembly!
- Mousse could have been harder as the matcha jelly quickly sinks to the bottom of the mold
Mirror glaze
- bloom 6.5g gelatin and put mousse in the freezer
- add 50ml water to 100sugar, heat up to boil
- add 70g condensed milk, stir till boil
- pour over 100g white chocolate, mix till dissolved (for some reason my chocolate did not dissolve quickly)
- when the mirror glaze temperature reaches around 60-70C, add in the gelatin, mix till dissolve
- sieve to remove any undissolved chocolate, cover the mirror glaze mix with plastic wrap
- chill till the mirror glaze mix is around 32-35C or 90F
- gently de-mold the mousse, place on rack, pour the mirror glaze over mousse cakes
Chill and ready to serve!
