The genius, that is Dorota, the creator of mojewypieki.com has hit again. Sometimes she posts stuff that I have one look at and I know I must make it. Her Delice Au Cassis was one of them. I love blackcurrants and I happen to have quite a stash of them in the freezer, so there was no excuse, had to make it.<\/p>\n
Genoise sponge to start with; 2 whole eggs in room temperature beaten into pale fluffiness with 62 g of sugar, 13 g of melted and cooled butter added slowly alongside 62 g of plain flour. All combined gently and baked for about 25 minutes in 175 degrees. When cooled, sliced in half horizontally and moistened with creme de cassis liqueur.<\/p>\n
The mousse. So good, so light, fruity and intense, I love it. 200 g of blackcurrants quickly cooked with a splash of water, passed through a sieve. 3 gelatine leaves soaked well and then added to the sieved puree, that needed warming up in order to make gelatine work.<\/p>\n
Then Italian meringue, like for the macaroons. 95 g of sugar with 20 ml of water made me a nice sugar syrup, that cooked until in reached 118 degrees, then it was slowly added to a meringue made in the KA out of 2 egg whites and 15 g of sugar. The meringue was worked for about 5 minutes until cool, then the puree+ gelatine went in and also 75 ml of whipped cream.\u00a0 All this onto the sponge and into the fridge.<\/p>\n
The final, stunning, touch, was a cassis jelly. 75 ml of creme de cassis gently warmed up, 1 soaked gelatine leaf added, 15 g of sugar and that’s that. Once cold and about to start setting- onto the set mousse.<\/p>\n
Absolutely love it. Five stars! \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
The genius, that is Dorota, the creator of mojewypieki.com has hit again. Sometimes she posts stuff that I have one look at and I know I must make it. Her Delice Au Cassis was one of them. I love blackcurrants and I happen to have quite a stash of them in the freezer, so there … Continue reading Blackcurrant mousse cake.<\/span>