Mousse cake with currant compote filling covered with mirror glaze

To cook this delicious and delicate mousse cake with currant compote filling covered with mirror glaze at home, you will need: time, patience and following all the recommendations indicated in the recipe. Step-by-step photos taken will help not to make mistakes in the cooking process. As a result, you will get a beautiful, delicate and delicious homemade mousse cake with compote, in which chocolate mousse with violet aroma is in perfect harmony with the sourness of currant compote. I draw your attention to the fact that the violet mousse proposed in the recipe can be either an independent dessert or part of a mousse cake . And yet, in order not to confuse those who decide to use this step-by-step recipe with a photo, I want to note right away that the terms “gloss” and “mirror glaze”, which you will meet in the text, mean the same thing in the recipe.

Ingredients:

• 1 serving glaze + 2 tablespoons of dark chocolate glaze.

For violet mousse:

• 180 ml milk (3.6% and above);
• ½ tbsp violet syrup;
• 200 grams of white chocolate;
• 2 tablespoons or 50 grams of sugar;
• 0.5 tablespoons of violet sugar;
• 200 ml 33% - 35% cream;
• 8 grams of gelatin + 50 ml of water.

For currant compote:

• 100 grams of fresh or frozen currants;
• 50 grams of granulated sugar;
• 5 grams of gelatin + 30 ml of water.

How to make a mousse cake with compote filling under mirror glaze

How to cook currant compote with gelatin

First, let's soak the gelatin. Next, put currants in a saucepan, add sugar and put on low heat so that it evenly has time to combine with sugar. As soon as the sugar has melted, we break through the entire mass with a submersible blender and boil it down slightly so that the resulting mass does not drain from the spoon, but slowly slides. Remove from heat and let it cool for 5-6 minutes. After that, we introduce gelatin, mix the compote until all the gelatin disperses. We line the form (d = 18 cm) with cling film and fill it with currant compote. First, cool it at room temperature, and then put it in the freezer until completely frozen.

How to make violet mousse

As always, we start by soaking the gelatin. Next, pour milk, violet syrup into a saucepan, add white and violet sugar. We put on fire, with constant stirring, bring the milk mixture to a boil.

Cool the milk mixture to 60 ° C and dip pieces of white chocolate and gelatin into it. We give time (1-2 minutes) for the chocolate to heat up and begin to melt. Then mix everything with a whisk so that all the ingredients are combined into a homogeneous mixture. Now, cool the milk-chocolate mass to room temperature (!).

Pour the chilled cream into the bowl and begin to beat at medium speed. Over time, move to high speed and beat until soft peaks. The volume of cream, with proper whipping, will double.

Combine the whipped cream with the milk mass and mix with a whisk.

How to assemble a mousse cake with currant compote

Pour half of the creamy mass into the silicone mold. Then we take out the currant compote from the freezer, cut it into flat pieces smaller than the diameter of the silicone mold, and lay them in the middle layer on the creamy mass. What should happen in the end, look at the photo.

Now, pour the second half of the creamy mass to the very top of the mold. Lightly shake and twist the mold in different directions so that excess air comes out and air holes do not form. We remove the silicone mold with mousse in the freezer for the whole night. It should freeze completely.

How to decorate a mousse cake with mirror glaze

We take out the frozen mousse from the freezer, carefully remove it from the mold and place it on a stand in a glazing plate.

We heat up the glaze (separately white, separately dark) in a water bath to 36 ° C. Now, we are working fast. Glasage from dark chocolate is added to white. Literally in one movement we combine white and dark glazing. You don't need to mix them completely. Pour it evenly over the mousse in a circle. The glaze should cover the entire surface of the frozen mousse, and the remnants will drain into a plate on their own.

As soon as the whole mousse is covered with a mirror glaze, we take a metal spatula (or a knife with a large blade), hold it under running hot water. On the bottom, we remove the remains of the glaze with a hot and wet spatula and immediately transfer the violet mousse with currant compote in marble glaze to the dish or cake for which it is intended. Leave it to defrost in the refrigerator for at least 4-5 hours.

I draw your attention to the fact that the homemade mousse cake with filling offered today can act as an independent dessert or become part of a more complex multi-level cake. This is exactly what I did this time, using the prepared dessert to decorate the upper tier. This is how delicious violet mousse with currant compote and decorated with marble glaze looks like in a section in the composition with the first tier. You can see another example of using a mousse dessert similar to the one proposed today on the site by going to Candle cake recipe .

It should be remembered that when cutting mousse desserts, a hot and wet knife should be used. Subject to this condition, your homemade mousse cake will not only be very tasty, but also beautiful in the cut. Happy meals to all!