Mulberry Mousse

Flavor: Fruity; Technique: Baked; Time: Several hours; Difficulty: Advanced.

Steps to Make Mulberry Mousse

Prepare all the ingredients.

Combine egg yolks with corn oil and milk, sift in low-gluten flour to make a batter.

Whisk egg whites with sugar until stiff peaks form.

Gently fold the egg whites into the egg yolk batter in three additions.

Pour the batter into an 8-inch mold, tap to remove large air bubbles.

Bake in a preheated oven at 150°C for 10 minutes, then at 160°C for 50 minutes. When done, shake the mold a few times, then cool and remove from the mold.

Cut the cake into three layers, but only use two layers.

Heat milk to about 40°C, dissolve softened gelatin sheets in cool water, then mix into finely pureed mulberries using a food processor.

Whip cream with sugar until it reaches a flowing consistency.

Pour the mulberry milk sauce into the whipped cream.

Stir well to make the mousse filling.

Place a cake layer in a mousse ring, pour in the mousse filling, add another cake layer, pour in more mousse filling, then refrigerate.

Strain the cooked mulberry juice, mix in a softened gelatin sheet, let it cool.

Pour the cooled mulberry juice over the chilled cake, refrigerate to set and create a mirror glaze.

Remove from the fridge, use a hairdryer to heat the ring for easy unmolding.

Decorate with fruits and serve.

Melts in your mouth…

Delicious…