This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello friends, because like every pastry Friday, this one in particular, by majority request, I have made a cold cake. I have opted for cream and red fruit mousse with an interlayer of jelly.
It’s pretty good. I hope you like it and I encourage you to do it. It is a pleasure to be able to share my work, Let’s go to trouble
Cream tart and red fruit mousse with thermomix
Cream tart and red fruit mousse with thermomix
People
4
Cooking time:
40 minutes
Total Time
40 minutes
Kitchen Spanish Cuisine
Category:
desserts with thermomix
Ingredients for Cream tart and red fruit mousse with thermomix
BASE
150 gr biscuits (variety that you have)
55 g melted butter
RED FRUIT JELLY
1 bag (300 gr red fruits)
80 gr sugar
8ml lemon juice
FILL 1
450 ml cream (to mount)
70 gr icing sugar
4 sheets neutral gelatin
INTERLAYER
70 gr jelly
Half sheet neutral gelatin
FILLING 2
400 ml cream (to mount)
50 gr icing sugar
160 gr jelly
4 sheets and a half neutral gelatin
DECOR
150 ml cream (to mount)
20 gr icing sugar
fresh raspberries and blackberries
Preparation of Cream tart and red fruit mousse with thermomix
BASE
Cookies in the glass,
10 seconds / speed 6-8 .
Set aside in a bowl and add the melted butter, mix.
Line the base of the mold (18/20 cm), with baking paper and sides with acetate (failing that, with baking paper).
We overturn the dough and distribute by surface. We take to the fridge
RED FRUIT JELLY
All the ingredients in a glass
4 minutes / 80°C / speed 2.
Strain into a bowl (remember that we will need 70 gr for the interlayer and 160 gr for the mousse
FILL 1
Butterfly in blades, add the cream and sugar, mount but with shallow grooves (not fully assembled, it has body), at speed 3″5. Set aside in a bowl.
We will put the gelatin in cold water to hydrate (8/10 min), drain and heat it for just 10/15 seconds / just enough for it to melt. Stir and let the temperature drop a bit.
Now, add 2 or 3 tablespoons of the whipped cream, stir.
We overturn the other whipped cream, with enveloping movements.
We took the base out of the fridge and turned it over. We smooth.
We put to hydrate the half sheet of gelatin. Drain it and melt it for a few seconds in the microwave, pour over the 70 gr of jelly, stir.
We spread it on the layer of cream and take it to the freezer for about 30 minutes so that it sets a little and we can add the other layer of mousse
FILLING 2
We put to hydrate the gelatin in cold water 8/10 min
Butterfly in blades, we add the cream and sugar, we are going to mount it with shallow grooves,
at speed 3″5. Same as the previous layer
we poured into a bowl
Drain the gelatin and heat it for just a few seconds in the microwave so that it melts.
We pour it over the 160 gr of jelly. We remove.
Now we add 2 or 3 tablespoons of the whipped cream; we remove Once this is done, we pour it over the remaining whipped cream and integrate with enveloping movements.
We will do this step to equalize the temperature and not cut the mousse.
We take the mold out of the freezer and pour the mousse. We smooth.
We take it to the fridge for a few hours to finish curdling.
Then, we unmold and decorate with the cream and fresh fruits.