Thermomix Recipes

desserts with thermomix

Cream tart and red fruit mousse with thermomix

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28 May, 2023

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

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

      1. Cookies in the glass,
      2. 10 seconds / speed 6-8 .
      3. Set aside in a bowl and add the melted butter, mix.
      4. Line the base of the mold (18/20 cm), with baking paper and sides with acetate (failing that, with baking paper).
      5. We overturn the dough and distribute by surface. We take to the fridge

      RED FRUIT JELLY

      1. All the ingredients in a glass
      2. 4 minutes / 80°C / speed 2.
      3. Strain into a bowl (remember that we will need 70 gr for the interlayer and 160 gr for the mousse

      FILL 1

      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.
      2. 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.
      3. Now, add 2 or 3 tablespoons of the whipped cream, stir.
      4. We overturn the other whipped cream, with enveloping movements.
      5. We took the base out of the fridge and turned it over. We smooth.
      6. 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.
      7. 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

      1. We put to hydrate the gelatin in cold water 8/10 min
      2. Butterfly in blades, we add the cream and sugar, we are going to mount it with shallow grooves,
      3. at speed 3″5. Same as the previous layer
      4. we poured into a bowl
      5. Drain the gelatin and heat it for just a few seconds in the microwave so that it melts.
      6. We pour it over the 160 gr of jelly. We remove.
      7. 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.
      8. We will do this step to equalize the temperature and not cut the mousse.
      9. We take the mold out of the freezer and pour the mousse. We smooth.
      10. We take it to the fridge for a few hours to finish curdling.
      11. Then, we unmold and decorate with the cream and fresh fruits.
      12. ONLY LEFT TO ENJOY, GOOD APPRECIATION.

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      Receta por chomon