Fruit mousse cake
Did another strawberry mousse. The method is quite similar to the one earlier except that in place of chocolate work at the side, I line the cake ring with strawberries before assembling the cake and pouring the mousse. The end result seems pleasant enough, except that I need to buy more strawberries than needed. In case you are thinking that it is because of rotten strawberries – well, no. It’s because I tried to choose similar sized ones, so could sometimes use only a few from a punnet. I think Korean strawberries would be perfect for this kind of assembly – because they are all almost the same size, albeit a little small.
In class today, each of us also brought home 4 fruit mousse cakes. A selection of fruit puree were given. Since I have always been doing strawberry and mango, I thought perhaps this is the chance to try out other flavours … and chose lime, passionfruit, orange and blackcurrent.
This turned out to be a mistake – the lime and passionfruit were really SOUR! Oh my gosh – instead of using only one kind of puree, I should perhaps have mixed a sweet and a sour, say, passionfruit with mango; or maybe 20% lime with 80% orange puree? Hmm .. this needs to be tested again …
Tomorrow I will have to make a cup of sweet coffee to go with the sour fruit mousse cakes … LOL