A rich and spectacular mousse very appropriate for Christmas dates that are approaching.
Learn more about Marisa Montaner
Ingredients12 portions
Preparation
We crush the cookies and add the previously melted butter in the microwave, pour a little milk and knead everything well.
When we take the consistency of a dough we will extend it in the mold, pressing it well, and we will reserve it in the fridge so that it hardens.
While we are going to start making the mousse, we put the milk in a saucepan, add the white chocolate cut into pieces, while we go around the mixture.
Then the Mascarpone cheese, we will continue going around without stopping so that all the ingredients are added.
After the Philadelphia cheese, continue stirring keeping the milk warm, but without it coming to boil, now we will remove the vanilla essence, then the sugar, continue stirring so that it does not grab and we put the envelopes of curd, we continue stirring and we let it start to boil and when it starts to boil, we remove it from the heat and throw it on the mold.
We will prepare the black and white grapes, we will place them on the cake and put it in the fridge, we will prepare the gelatin, we will put the leaves to hydrate in cold water, while, we will put in a saucepan, water and sugar to make a syrup and leave it boiling for 8 or 10 minutes over low heat, remove the leaves of gelatin and drain well, adding them to the syrup and continue stirring until they are well undone.
Finally we will add the Moscatel wine, let it temper a little the gelatine and we will throw it slowly on the cake, better to put it on the spatula and that it falls well distributed. We put the cake in the fridge and leave it for a few hours.
I have put the whole grapes, because it is more colorful, and you see more piece of jelly, but you can also cut them in half.
The cake is already made, we unmold it and put it on a plate.
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