Cake Mousse Passionfruit Mousse - II Pasta
Ingredients
I - Biscoito Maisena Pasta
200 grs. Biscuit type crushed mastic not very thin
100 grs. Chopped milk chocolate
100 grs. Chopped half bitter chocolate
1 tablespoon rum, brandy, or vanilla essence
II - Weffer Biscuit Dough:
3 packets of crushed Weffer biscuit flavor to choose strawberry, chocolate, vanilla, or dulce de leche.
200 grs. Of butter at room temperature, does not serve margarine
How to Prepare Mass II
Grind the biscuit in the blender or processor, then throw in a large bowl and deep, add the butter to small pieces at room temperature.
Mix the butter with the biscuit flour by squeezing with your fingertips until it is homogeneous.
The point of mass is to put a portion in the hand, tighten, if it is firm and damp it is in the right place.
Line the bottom and sides of a false bottom shape, that is, with removable rim.
Squeeze the dough on the sides of the shape, so that, do not get too thin, not to break.
The rest of the dough place in the center of the form go hitting with the back of a spoon and pressing with the hands.
Place the passion fruit mousse filling, bring the refrigerator until it hardens.
Passion fruit mousse
300 grs. Fine white grated chocolate
1 can of sour cream with whey
¾ cup of concentrated passion fruit natural juice.
1 teaspoon (gelatin) colorless powdered gelatin without moisturizing flavor with 5 tablespoons of cold water then dissolve in a water bath or microwave for 30 seconds
3 tablespoons cold water
3 egg whites beaten (pasteurized)
3 tablespoons (soup) well filled with icing sugar, or plain sugar.
If using refined sugar hit the blender
Roof:
½ cup of cold water
½ cup of sugar
¼ cup (tea) concentrated passion fruit juice
1 tablespoon corn starch (cornstarch)
1 teaspoon of glucose
2 teaspoons of passion fruit seeds, put on top of the cover
How to Prepare Mass I
Grind the cookie in the blender or processor. To reserve
Melt the two chocolates the half bitter chocolate and the milk chocolate in the water bath
Mix the melted chocolates with a large spoon to the crushed biscuit, when well mixed, go squeezing the dough with both hands until a homogeneous mass is obtained.
With this farofa lining the bottom and sides of a removable rim shape.
Put some of this farofa in your hands and squeeze on the edges of the shape all the way around, whatever remains spread in the center of the shape, tighten well with the hands, then the sides of a spoon.
Bring the dough alone to roast for 5 'to 10' minutes. Oven 160 º C.
Allow the dough to cool and spread the filling.
Finally the coverage
How to prepare the filling:
Melt the chocolate with the cream. Then add the dissolved and hot gelatin, the passion fruit juice, the egg whites mixed with the sugar beaten in the blender to be thin.
How to Prepare for Coverage:
Mix all the ingredients of the
Except for passion fruit seeds that lay only 2 minutes before being removed from the fire.
Bring the cover over the heat until cooked to the corn starch.
After it is warm pour over the pie, already with the filling, spread well let it drain naturally.
Bring to the refrigerator for 4 to hours.
Ingredients
I - Biscoito Maisena Pasta
200 grs. Biscuit type crushed mastic not very thin
100 grs. Chopped milk chocolate
100 grs. Chopped half bitter chocolate
1 tablespoon rum, brandy, or vanilla essence
II - Weffer Biscuit Dough:
3 packets of crushed Weffer biscuit flavor to choose strawberry, chocolate, vanilla, or dulce de leche.
200 grs. Of butter at room temperature, does not serve margarine
How to Prepare Mass II
Grind the biscuit in the blender or processor, then throw in a large bowl and deep, add the butter to small pieces at room temperature.
Mix the butter with the biscuit flour by squeezing with your fingertips until it is homogeneous.
The point of mass is to put a portion in the hand, tighten, if it is firm and damp it is in the right place.
Line the bottom and sides of a false bottom shape, that is, with removable rim.
Squeeze the dough on the sides of the shape, so that, do not get too thin, not to break.
The rest of the dough place in the center of the form go hitting with the back of a spoon and pressing with the hands.
Place the passion fruit mousse filling, bring the refrigerator until it hardens.
Passion fruit mousse
300 grs. Fine white grated chocolate
1 can of sour cream with whey
¾ cup of concentrated passion fruit natural juice.
1 teaspoon (gelatin) colorless powdered gelatin without moisturizing flavor with 5 tablespoons of cold water then dissolve in a water bath or microwave for 30 seconds
3 tablespoons cold water
3 egg whites beaten (pasteurized)
3 tablespoons (soup) well filled with icing sugar, or plain sugar.
If using refined sugar hit the blender
Roof:
½ cup of cold water
½ cup of sugar
¼ cup (tea) concentrated passion fruit juice
1 tablespoon corn starch (cornstarch)
1 teaspoon of glucose
2 teaspoons of passion fruit seeds, put on top of the cover
How to Prepare Mass I
Grind the cookie in the blender or processor. To reserve
Melt the two chocolates the half bitter chocolate and the milk chocolate in the water bath
Mix the melted chocolates with a large spoon to the crushed biscuit, when well mixed, go squeezing the dough with both hands until a homogeneous mass is obtained.
With this farofa lining the bottom and sides of a removable rim shape.
Put some of this farofa in your hands and squeeze on the edges of the shape all the way around, whatever remains spread in the center of the shape, tighten well with the hands, then the sides of a spoon.
Bring the dough alone to roast for 5 'to 10' minutes. Oven 160 º C.
Allow the dough to cool and spread the filling.
Finally the coverage
How to prepare the filling:
Melt the chocolate with the cream. Then add the dissolved and hot gelatin, the passion fruit juice, the egg whites mixed with the sugar beaten in the blender to be thin.
How to Prepare for Coverage:
Mix all the ingredients of the
Except for passion fruit seeds that lay only 2 minutes before being removed from the fire.
Bring the cover over the heat until cooked to the corn starch.
After it is warm pour over the pie, already with the filling, spread well let it drain naturally.
Bring to the refrigerator for 4 to hours.
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