Caramel Coffee Mousse Tart ( Hubby’s 2013 Not so birthday-ish cake)
Hello sweet dessert
Hello sweet dessert
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • chocolate sponge
  • berries
  • 30 g egg
  • 30 g castor sugar
  • 25 g Wester Star unsalted butter ( or any unsalted butter)
  • 15 g cake flour
  • 10 g Hershey unsweetened cocoa powder, sifted ( or any cocoa powder)
  • 18-20 minutes
  • 30 ml Bulla cream ( or any dairy cream)
  • 20 g castor sugar
  • 13 g glucose
  • 8 g butter
  • 13 g salted peanuts
  • 40 g sugar
  • 10 g water
  • 40 g Bulla whipping cream ( or any dairy whipping cream)
  • 1 egg yolk
  • 40 g sugar
  • 10 g water
  • 8 g gelatine powder
  • in
  • 20 g water
  • 3 g instant coffee granules
  • 10 g hot water
  • 120 g Bulla whipping cream ( or any dairy whipping cream)
  • 40 g sugar
  • 10 g water
  • 40 g sugar
  • 10 g water
  • 100 g Western Star unsalted butter, cut into cubes ( or any unsalted butter)
  • 1 cup plain flour
  • 2 tbsp icing sugar
  • pinch of salt
  • 1 egg yolk
  • 1 tbsp cold water
  • 15 minutes at
  • 15 minutes until golden brown
  • 1. Remove mousse from freezer. Gently blow the side of the cake ring with blow torch. Remove the mousse from the cake ring by pushing it out.
  • 2. Ready with that tart

Instructions

Comments

Log in or Register to write a comment.