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White Chocolate Mousse with Spanish Almond Cake and Snowqueen

5 from 6 votes
Total Time 4 hours 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 400 kcal

Ingredients
 

Snowqueen:

  • 4 Pc. Meringue
  • 1 cups Cream
  • Sherry
  • Sugar
  • Coffee

Spanish almond tart:

  • 4 Pc. Eggs
  • 175 g Sugar
  • 1 Pc. Organic lemon
  • 400 g Ground almonds
  • Powdered sugar

White chocolate mousse:

  • 200 g Whipped cream
  • 150 g Chopped white chocolate
  • 100 ml Milk
  • 2 leaf Gelatin
  • 10 g Powdered sugar

Fruit level:

  • 6 Pc. Kiwi fruit
  • 4 tbsp Water
  • 75 g Powdered sugar

Instructions
 

Snowqueen:

  • Crumble the meringue and whip the cream until stiff. Mix in the meringue, some sugar and a good dash of sherry and put in the freezer overnight. Take out of the freezer at least an hour before serving, warm to room temperature and dust with finely ground coffee.

Spanish almond tart:

  • Grease the 28 form and preheat the oven to 190 ° C top / bottom heat. The eggs are first beaten until they are really frothy (at least several minutes). Small air bubbles should form. Gradually, the sugar can now be added. Keep stirring until the mixture becomes lighter, almost white.
  • Now rub the zest of the lemon. Add this to the mixture along with the juice and fold in. The finely ground almonds are also added. Fold in carefully. Now pour the mixture into the mold and bake it in the oven for about 30 minutes. Halfway through the baking time, cover with some aluminum foil if necessary and check every now and then, as every oven is different. (Do a wooden stick sample - it should come out clean)
  • Allow the cake to cool completely before removing it from the pan. Then it can be cut more easily. Sprinkle with powdered sugar. Finished!

White chocolate mousse:

  • All ingredients (except for the gelatine) are first heated very slowly until the chocolate has completely dissolved. The gelatin, previously soaked in cold water, is added and stirred until it has dissolved. Let the liquid cool down, pour it into the iSi Cream Dispenser and chill for at least another 4 hours.

Fruit level:

  • For the fruit sauce, peel the kiwifruit and puree with the water and sugar. Tip for peeling kiwis: Halve the kiwi fruit and use a large spoon to remove the pulp from the edge of the peel. ATTENTION: Put the kiwi puree on the plate just before serving.

Nutrition

Serving: 100gCalories: 400kcalCarbohydrates: 31gProtein: 10.3gFat: 26.3g
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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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