Blåbærmousse på en chokoladebund glazeret med en blåbær mælke glaze.
Opskriften giver ca. 6-8 runde eller dråbeformede kageforme.
Brownie bund
Ingredienser:
- 250 g chokolade knapper
- 120 g hakket chokolade 70%
- 170 g smør
- 330 g sukker
- 4 store æg
- 70 g mel
Method:
1. Tænd ovnen på 175°C.
2. Beklæd en 20*20 cm stor springform med bagepapir.
3. Kom chokoladeknapper, hakket chokolade og smør i en skål. Smelt det i mikrobølge ovn. Først 1 min, så 30 sek derefter indtil chokoladen er smeltet.
4. Lad chokoladen køle lidt af.
5. Rør sukker i chokoladen.
6. Rør æggene i dejen ét af gangen.
7. Rør melet i dejen.
8. Kom dejen ned i formen.
9. Bag kagen i 35-40 min. (En tester skal komme ud med meget våde krummer på) BAG DEN IKKE FOR MEGET
10. Lad kagen køle af til stuetemperatur.
11. Udstik brownie bunden i den kageform som du ønsker at bruge.
12. Lav blåbær mousse.
Blåbær mousse
Ingredienser:
- 20 g blåbær puré
- 70 g sukker
- 12 g citron juice
- 5 g blåbær sirup
- 40 g pasteuriserede æggehvider
- 10 g gelatine blade
- 100 g blåbær puré
- 60 g blåbær puré
- 160 g kold piskefløde
1. Lav en blåbær puré.
2. Lav nu den italienske marengs.
3. Kom sukker, citron juice, blåbær sirup og 20 g jordbær puré i en lille kasserolle og kog dem op på lav varme.
4. Når siruppen når 100°C, begynder du at piske æggehviderne på mellem hastighed.
5. Når siruppen når 117°C, hældes det i en tynd stråle ned i de piskede æggehvider under piskning.
6. Pisk indtil hviderne er kolde igen.
7. Blødgør gelatine bladene i koldt vand.
8. Varm 100 g blåbær puré og opløs gelatinen heri – tilsæt geltine-blåbærpuré til de resterende 60 g blåbær puré.
9. Vend blåbær-geletine blandingen med den italienske marengs.
10. Pisk den kolde piskefløde i en stor skål indtil der er bløde toppe.
11. Vend 1/3 af flødeskummen i blåbær marengsen.
12. Kom herefter blåbær marengsen ned i det resterende flødeskum og vend det til det er helt ensformigt.
13. Kom moussen i en tyllepose og tyl moussen ned oven på brownie bunden.
14. Kom kagen på køl indtil moussen er sat.
Excellent! The blueberry mousse looks so smooth and great!
Angie@http://angiesrecipes.blogspot.com
It is really good and got an intense blueberry taste. I use the recipe often with different tastes added.
Thank you for the sweet response.
These mousse cake is unlike anything I’ve ever seen! It is totally gorgeous.
Pinning!
Thanks a lot for the comment Abbie 🙂 An the pin of course 😉
This little cake looks so amazing! That color is beautiful! I wish I can have a bite now!
Wow, what a showstopper – awesome work! The purple tones look so lovely and appealing! 🙂
Wow, looks like something you buy at a gourmet bakery. Stunning creation!
Hi,
This is a WOW cake 🙂 I already want to bake it.
Visit us also @ our site http://www.coolcake.com/
This is really amazing 🙂
This looks sooo… soooo I’m-lacking-the-right-words gorgeous!!!
I’m curious though: Is there anything I can swap in for the glucose syrup? A simple syrup maybe?
Also, the glaze at the very last picture looks rather see-though still. But the cake pictured at the beginning of the site is all covered in glaze that is not see-through. Will that happen when cooling down or did I miss anything?
So, so, good….
Haha 🙂 thanks a lot 🙂
I would not change the syrup, I haven’t tried with any other syrup. Glucose syrup is pretty easy to find.
I coat the cake more than once until the glaze covers the cake evenly. That’s why the pictures aren’t the same. And yes it will get a little darker when cooled down. Thanks again for the sweet comments:-)
Katrine
Wow… that is beautiful. Looks like a REAL pain to make though. LOL!
Could I get a copy of the recipe using US measures rather than grams?
The measures for the cake is in grams because it needs to be accurate and metric system is not very precise. So I will really suggest that you weigh the ingredients in grams. If you won’t do that, you can find the conversions online.
Katrine