Cocoa syrup:
In a saucepan, combine water and sugar, and heat until a light syrup is obtained. Add the kirsch and cocoa, mix, and remove from heat.
White chocolate mousse: Whip the cream to medium peaks and refrigerate. Soak the gelatin in cold water. Dissolve the cornstarch in a little milk. Add the egg yolks and mix well. Split the vanilla pod in half and scrape the seeds. In a saucepan, combine milk, sugar, and vanilla, and bring to a boil. Incorporate the cornstarch and yolk mixture and mix vigorously until thickened, not exceeding 85º C. Add the soaked gelatin and mix until dissolved. Chop the chocolate, place it in a bowl, and pour the previous mixture over it. Stir until the chocolate melts. Let the temperature drop to 35/40º C and fold in the whipped cream in 2 additions.
Assembly
- Cut the sponge cake into 3 discs of 18 cm in diameter.
- Place one disc of sponge cake at the bottom of an 18 cm diameter and 3 cm high ring and brush with the cocoa syrup.
- Fill with mousse and chill until the mousse sets.
- Add the red fruit coulis
- Repeat with the other sponge cake disc.
- Finish with whipped cream
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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