Mousse Cake Mousse
Ingredients
12.000 Pce. Egg - 55 gr.
0.200 kg. Sugar - Caster
0.020 kg. Gelatine - Sheets
1.000 lt. Cream - Thickened (Bulla)
0.062 Pce. Baileys - home made (PA)
0.500 kg. Chocolate - Couverture White Button
(Nestle Glacier)
2.000 kg. Chocolate - Couverture Dark Button
(Nestle Glacier)
Method 1
1. Semi whip the cream.
2. Make a sabayon (very light and fluffy) over
a double boiler using the eggs, yolks and sugar.
3. Soften gelatine and add to warm sabayon.
4. Add in Irish cream. And melted chocolate.
5. Fold in cream, allow to semi set before
pouring on cake.
Method 2
1. Semi whip cream and place to the side.
2. Place sugar on stove with a small amount of
water and boil to 121 c.
3. Pour boiling sugar over beating eggs and yolk
continue until cool.
4. Melt chocolate and dissolve gelatine.
5. Soften gelatine in a little extra boiling cream and
add to pate bomb (sabayon).
6. Fold in chocolate and the cream.
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