Sunday, April 15, 2012
Ingredients for 14
125 gr. sugar
125 gr. flour
coverage of white chocolate glaze
250 gr. milk
600 gr. White Chocolate
4 sheets of gelatin
zest of half a lemon
750 gr. whipping cream
150 gr. sugar
4 +1/2 sheets of gelatin
200 gr. mojito: 1 and 1/2 lime, 2 tablespoons brown sugar, 1 bunch of mint, 2 shot by rum
Mojito, certainly one of the most refreshing drink. Pure summer! . So good….and now from a drink to a plate!. Thanks to the clever idea of my colleague and master pastry chef Pablo Miravalles (see also his chocolate sushi ).
A cake that given the of freshness of the mint, the invigorating citrus touch and the depth of rum, can only arouse the desire of sea, summer and beach. All this covered with white chocolate and lemon glaze. A delicious dessert, light and fruity, perfect for day and night, just like the drink!
The textures are three: sponge cake soaked with rum, mojito's mousse and white chocolate glaze with lemon zest.
Let’s start with the sponge cake: whip the eggs with the sugar and stir in the flour. Roll it into a baking tray with parchment paper forming a layer about half an inch high. Bake in preheated oven for 5 min. to 200 degrees.
For the mousse: Prepare a good mojito drink, no ice, with the lime mashed togrther with sugar cane, mint, rum and soda-water (or sparkling mineral water). Put the leaves of gelatin (4 and 1/2) in water and ice for 20 min. minimum, checking every so often that they do not stick and achieve a homogeneous hydration. Once ready, heat 100 gr. of whipping cream (without reaching the boiling point) and dissolve the squeezed gelatine. Whip the remaining cream with sugar. At this point you have to incorporate the 200 gr. of mojito (drained) to the whipped cream, but alcohol tends to dismount the whipped cream. So instead of mixing them directly, take a big spoon of cream and incorporate the mojito. Mix well, add the dissolved gelatin and at this point pour it all to the rest of the whipped cream, mixing in a circular motion from the bottom up with care. Leave the mousse in the fridge for 5 – 10 minutes while you prepare the white chocolate glaze.
For the chocolate glaze: Hydrate the 4 leaves of gelatin in water and ice. Melt the chocolate and milk together in the thermomix ( 80 degree or in ban-marie ). Add in the zest of one lemon into pieces (not grated). When reached a creamy consistency add in the drained gelatine and continue to turn a few seconds.
To assemble: Take a mold (the shape you prefer) of about 40 cm square and 5 cm high .. Divide the sponge cake in 2 equal pieces.
Place one layer of cake in the mold and with a brush soak it with rum or rum’s syrup (100 gr. Sugar dissolved with 100 ml of water and 2 shot of rum at the end). Add half of the mousse to form the second layer. Repeats the 2 layers. Make sure the last layer to be flat with the aid of a spatula. Place it in the freezer till solid. Take it out and pour a layer of chocolate glaze ( warm / room temperature ). Put the cake in the fridge and after 30 min. repeat the glazing if necessary. Let it sit in the fridge for a few hours up to be defrosted.Take the mold out and enjoy the cake!
I’m sorry about any mistakes I may have made, English is not my first Language