Cake Base:
Caster Sugar: 20g+60g; Corn Oil: 40g; Eggs: 4; Vanilla Extract: 2ml; Spinach Puree: 80g; Cake Flour: 60g; Lemon Juice: a few drops (White Vinegar); Cornstarch: 22g.
Mirror Glaze:
Gelatin: 150g; Water: 200ml.
Mousse:
Rum: 5ml; Egg Yolks: 3; Whole Milk: 165g; Heavy Cream: 408g; Caster Sugar: 65g (in the cream); Homemade Yogurt: 260g; Gelatin Sheets: 3.
Decoration:
Chocolate Biscuit Sticks: 32 pieces; Dried Cranberries: 32 pieces.
Flavor: Creamy; Technique: Skilled; Time: One hour; Difficulty: Moderate.
Detailed Steps for Making French Mousse Cup
Cake Base: Prepare the ingredients
Cake Base: Blanch the spinach in water, remove stems, blend into a fine puree, set aside
Cake Base: Beat 4 egg yolks with 20g caster sugar and 2ml vanilla extract until smooth
Cake Base: Add corn oil and mix well
Cake Base: Add spinach puree, mix well
Cake Base: Sift in cornstarch and cake flour, fold until smooth batter without lumps! Set aside. Preheat the oven to 160 degrees Celsius (no need to draw circles with your hand)
Cake Base: Beat 4 egg whites until stiff peaks form, add 20g caster sugar
Cake Base: Beat until thick, add 20g caster sugar
Cake Base: Beat until soft peaks form, add 20g caster sugar
Cake Base: Beat until glossy peaks form, fold 1/3 into the spinach egg yolk mixture, fold gently until combined (no need to draw circles with your hand)
Cake Base: Pour the mixed cake batter into the egg white mixture, fold gently until well combined, no white streaks should remain (be gentle, no need to draw circles with your hand)
Cake Base: Pour the batter into a lined baking pan, smooth the top, and tap to remove large air bubbles
Cake Base: Bake in the preheated oven, 160 degrees Celsius, for about 30 minutes
Cake Base: Once baked, invert onto a cooling rack! Let cool completely, then cut into pieces for later use!
Mousse Making: Prepare the ingredients
Mousse Making: Layer the cake base slices at the bottom of the cake container
Mousse Making: Soak gelatin in cold water
Mousse Making: Heat whole milk to around 95 degrees Celsius
Mousse Making: Slowly pour the heated milk into the egg yolk mixture while stirring constantly
Mousse Making: Drain the gelatin sheets, add them to the egg yolk milk mixture, stir until the gelatin dissolves
Mousse Making: Add yogurt to the mixture, stir well, then add the egg yolk milk mixture, stir well! Set aside~
Mousse Making: Prepare the heavy cream
Mousse Making: Add caster sugar and rum
Mousse Making: Whip until it reaches the desired consistency
Mousse Making: Pour the egg yolk milk mixture into the whipped cream, stir well to make the mousse mixture!
Mousse Cake Making: Scoop the mousse mixture into the container, layer with another piece of cake base
Mousse Cake Making: Pour the remaining mousse mixture, leaving a 0.5cm space at the top for the mirror glaze. Chill in the refrigerator for at least 10 hours
Mirror Glaze: Mix gelatin with water until well combined
Mirror Glaze: Cook over low heat until the sugar melts
Mirror Glaze: Pour the cooked sugar syrup onto the surface of each mousse, decorate with dried cranberries. Chill in the refrigerator for at least 10 hours
Top with chocolate biscuit sticks for decoration, and serve~
Enjoy this delicious French dessert~
