Orange Mousse Part:
Gelatin Powder: 6g; Cold Water: 24g; Milk: 97g; Egg Yolk: 1; Freshly Squeezed Orange Juice: 180g (Orange Glaze Part: A.); Whipping Cream: 140g; Orange Zest: 1 piece; Pectin: 23g (B); Sugar: 78g; White Chocolate: 20g.
Crust:
Digestive Biscuit Crumbs: 100g; Butter: 60g.
Flavor: Fruity; Technique: Cooking; Time: Several hours; Difficulty: Advanced.
Detailed Steps for Cooking Orange Glazed Mini Cakes
This is a group photo of the ingredients, unfortunately, the white chocolate for the glaze part is missing.
Mousse Part: Mix gelatin powder with water and let it absorb for 5 minutes, then set aside.
Combine milk, sugar, and egg yolk in a saucepan, heat over a water bath and stir until the mixture thickens (approximately heated to around 70° or 80°).
Add the soaked gelatin to the egg yolk mixture, stir until the gelatin is completely dissolved, then remove from heat.
Add freshly squeezed orange juice, stir until well combined, and let the mixture cool to body temperature.
Whip the cream until it forms soft peaks, with the peaks slightly curling when lifted with a whisk.
Combine the cooled egg yolk mixture with the whipped cream, gently fold together by hand.
Pour the mousse mixture into a mold, smooth the surface, then freeze in the refrigerator for 40 minutes to set the orange mousse.
For the crust part: Crush digestive biscuits in a bag with a rolling pin, melt butter with water, then mix into the biscuit crumbs until well combined.
Press the buttered biscuit mixture into a mold, flatten and compact with a rolling pin, then chill in the refrigerator for a few minutes before unmolding.
Unmold the chilled mousse after 40 minutes, place it on top of the biscuit base, and use a blowtorch or a hairdryer to gently heat the mold for easy unmolding.
For the orange glaze: Heat orange zest and freshly squeezed orange juice over a water bath to enhance the flavor, then add pectin, sugar, and white chocolate, bring to a boil, strain, and chill until thickened.
Once the orange glaze thickens enough to slowly drip off a spoon, pour it over the mousse cake to cover the surface.
Finally, decorate the cake by heating dark chocolate until melted, pipe short strips to resemble orange stems inserted into the center of the cake, then add orange leaves for a finishing touch. The Orange Glazed Mini Cakes are now complete, don’t they look like oranges and aren’t they adorable?
Finished product display.
Finished product display.
