Chilled deserts · Mini deserts

Mirror, mirror on… the plate

mirror15For the International Women’s Day little treats for girls, women, ladies, madams, mothers, working professionals and… ME!

An elegant mini-desert with a wow factor. This desert consists primary of light and delightful fruit mouse with fruit jelly heart on a sponge cake base. The whole cake is covered in a mirror glaze which gives it the characteristic luxurious luster. You can serve these cakes in 2 ways: traditional mousse or half frozen in a semifredo style.

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Personally, this is not my favourite kind of desert. The mirror glaze looks pretty and impressive but that’s about the only things it is good for. The glaze is very sweet and I’m not a fan; I don’t think I will be employing it in future baking endeavours (unless to order).

Note: These mini-cakes are not for beginners because require significant time commitment, advanced skill set and specialised equipment.

Ingredients for 4 mirror cakes

Equipment

  • medium half sphere cake pan (I used these)
  • small half sphere cookie pan (I used these)
  • mixing bowls
  • mixer
  • hand blender

Sponge cake

  • 1 egg
  • 25 g fine sugar
  • 7 g corn starch
  • 6.5 g melted butter
  • equipment: 18 cm square pan, bottom lined with parchment paper

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Fruit jelly

  • 125 g fruit, fresh or frozen; I’m using frozen raspberries and strawberries
  • 15 g fine sugar
  • 3 g gelatin
  • equipment:

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Fruit mousse

  • 125 ml cream
  • 250 g fruit, fresh or frozen; I’m using frozen raspberries and strawberries
  • 1/2 Tbs lemon juice
  • 50 g sugar
  • 7 g gelatin
  • equipment: silicon round moulds

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Mirror glaze

  • 88 g white chocolate
  • 38 ml water
  • 125 g sugar
  • 50 g condensed mild
  • 5 g gelatin

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Procedure

Sponge cake

Preheat the oven to 175ºC/345ºF.

In a bowl beat the egg and sugar with a mixer. Beat for approximately 10 min. You are looking for batter that fall onto itself and stays on surface for

Transfer to a square pan and bake until golden approx. 10 – 12 minutes. Watch it closely and don’t over bake it (like I did, ooops!) or it will dry out and become crispy instead of soft and spongy.

Cool to room temperature then use a round 7-8 cm cookie cutter to cut out appropriately sized bases for your deserts.

Fruit jelly

Pour enough water over gelatin to cover it and mix to combine. Let rest for ~ 10 min; it will harden.

In a pot bring fruit and sugar to a boil. Simmer for 3 min until the fruit are softened.

Using a hand blender, blend the fruit and then strain through a sieve to remove seeds.

To the hardened gelatin add a couple of tablespoons of the fruit puree and mix to incorporate and soften the gelatin. You may heat it to help the process but do not boil or the gelatin will lose it’s gelling properties. When there are no visible clumps of gelatin, pour the mixture into the fruit sauce and stir well.

Divide the fruit jelly between the small round mould and refrigerate until firm.

Fruit mousse

Pour enough water over gelatin to cover it and mix to combine. Let rest for ~ 10 min; it will harden.

In a pot bring fruit lemon, and sugar to a boil. Simmer for 3 min until the fruit are softened.

Using a hand blender, blend the fruit and then strain through a sieve to remove seeds.

To the hardened gelatin add a couple of tablespoons of the fruit puree and mix to incorporate and soften the gelatin. You may heat it to help the process but do not boil or the gelatin will lose it’s gelling properties.

In a separate bowl whip the cream. Add the fruit puree to the whipped cream and gently mix in until combined.

Mirror glaze

Note: You can prepare the glaze immediately before the use or at any point before but you will have to heat the glaze to 35ºC/95ºF before use.

Pour enough water over gelatin to cover it and mix to combine. Let rest for ~ 10 min; it will harden.

In a pot combine sugar and water and heat to dissolve sugar. Add condensed milk and heat. Remove from heat, add white chocolate with gelatin and mix to dissolve. Add the food colouring and blend with a hand blender. Strain the mixture through a sieve to remove air bubbles.

The glaze is ready to use when it reaches 35ºC/95ºF.

Execution

Take the medium half sphere cake pan and fill each mould till about 3/4 height with the fruit mousse.

At the centre of each mould fit fruit jelly and press gently.

Add a table spoon of mousse to cover the jelly and spread it evenly.

Finally, cover each of your filled moulds with sponge cake and press gently. Freeze over night (minimum 4 hours).

To remove frozen cakes from moulds, prepare a bowl with hot water and dip each mould for a few seconds. The cakes should easily pop out of moulds.

Arrange your cakes on a rack and pour the glaze over each cake. Let the glaze drip before decorating.

Store in the fridge.

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Sponge cake ready for baking.
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Strained fruit puree for jelly and mousse.
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Fruit jelly.
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Fruit mousse: whipped cream and fruit puree.
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Fruit mousse.
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Cakes at different stages before freezing.
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Frozen cakes ready for the mirror glaze.
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Glazed cakes.

Slightly modified from here.

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