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Lasagna with Whoopie Goldberg (white Chocolate Mousse and Pumpernickel Mousse)

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Lasagna with Whoopie Goldberg (white Chocolate Mousse and Pumpernickel Mousse)

The perfect lasagna with whoopie goldberg (white chocolate mousse and pumpernickel mousse) recipe with a picture and simple step-by-step instructions.

White mousse:

  • 3 Pc. Gelatin sheet
  • 200 g Couverture white
  • 3 Pc. Eggs
  • 40 g Sugar
  • 2 packet Vanilla sugar
  • 2 tbsp Rum
  • 200 g Whipped cream

Bolognese Mousse:

  • 300 g Couverture white
  • 125 ml Milk
  • 2 Pc. Pumpernickel
  • 3 Pc. Gelatin sheet
  • 2 Pc. Eggs
  • 1 cl Cognac
  • 400 ml Cream
  • 1 shot Strawberry sauce

Strawberry sauce:

  • 300 g Strawberries
  • 50 g Preserving sugar 1: 1
  • 50 g Sugar
  • 50 g Chocolate white

Whoopie Pies:

  • 150 g Melted butter
  • 130 g Sugar
  • 2 Pc. Eggs
  • 240 g Flour
  • 6 tsp Unsweetened cocoa
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 2 Pc. Vanilla sugar
  • 110 ml Milk

Filling:

  • 200 g Cream cheese
  • 200 g Melted butter
  • 200 g Powdered sugar
  • 2 packet Vanilla sugar

White mousse:

  1. Soak the gelatine in cold water, melt the couverture in a water bath, separate the eggs. Beat egg yolks, sugar and vanilla sugar until frothy, add couverture and rum and stir in. Squeeze out the gelatine, dissolve it in a small saucepan and stir into the egg yolk mixture. Allow to cool slightly. Whip the cream and egg white separately from each other until stiff. First fold the cream and then the egg white into the chocolate and egg yolk mixture. Pour into a bowl and refrigerate for at least 3 hours.

Bolognese Mousse:

  1. Roughly chop the chocolate and dissolve it in the warm milk in a water bath. Crumble the pumpernickel finely and add it. Soak the gelatine according to the instructions on the packet, squeeze it out and then stir in. Beat the eggs, egg yolks and cognac in a hot water bath, stirring constantly (otherwise the eggs will stagnate) until frothy. Pour the chocolate mixture into the eggs and stir together to form a uniform mixture. Finally, whip the cream until stiff and fold in carefully. Pour the mousse into a bowl and refrigerate for at least 6 hours (preferably overnight). For the “lasagna noodles” melt the white couverture and spread it on foil (brochure covers) in the desired size and shape.

Strawberry sauce:

  1. Puree the strawberries and bring to the boil with all the ingredients, stirring constantly, and then leave to cool. If the sauce becomes too firm, it can be stirred again with a little water.

Just before serving:

  1. Layer both types of mousse with the couverture plates like lasagne and finish with strawberry sauce and grated white chocolate.

Whoopie Pies:

  1. Beat the butter, sugar and eggs until frothy. Add the remaining ingredients and mix very well. Use the ice cream scoop to place small portions on a baking sheet and bake at 180 ° C for 13 minutes and then allow to cool.

Filling:

  1. Mix all ingredients well with the hand mixer, put in a piping bag and chill for a few hours. Fill half of the cooled dough cookies with the cream and close with the other half. If necessary, cut out and sprinkle with salt, chilli and gold.
Dinner
European
lasagna with whoopie goldberg (white chocolate mousse and pumpernickel mousse)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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