Tropical Fruit Mousse Gateau - Vins

Tropical Fruit Mousse Gateau
Extrait du Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains
nobles, riesling, gewurztraminer, pinot gris, pinot blanc, sylvaner, klevener
http://www.vinsalsace.com
Tropical Fruit Mousse Gateau
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Date de mise en ligne : vendredi 30 novembre 2012
Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections
grains nobles, riesling, gewurztraminer, pinot gris, pinot blanc, sylvaner,
klevener
Copyright © Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains nobles, riesling, gewurztraminer, pinot gris,
Page
pinot
1/2blanc, sylva
Tropical Fruit Mousse Gateau
d Wine Recommendation : Alsace Gewurztraminer
For the more courageous amongst you, here is the recipe for a light mousse :
1 x 26cm springfrom cake tin
For the sponge cake :
4 eggs
4 tbsp. sugar
4 tbsp. flour
4 tbsp. Cognac
For the mousse :
4 sheets gelatine
Juice of half a lemon
1 sachet vanilla sugar
375g natural yoghurt
300g single cream
Icing sugar
200g fresh mango
100g lychees
Half glass passion fruit juice
For the glaze :
2 gelatine sheets
Passion fruit syrup
1. For the cake :
Preheat the oven to 180C. Beat the egg yolks with 3 tbsp. sugar. Add the sieved flour and the Cognac. Beat the egg
whites into stiff, firm peaks, then slowly add the egg yolk and flour mixture in three separate batches. Mix gently.
Transfer the mixture into the cake tin and bake in the oven for 12-15 minutes.
Leave to cool, then moisten the cake with a mixture of Cognac, sugar and water.
2. For the mousse :
Place 4 sheets of gelatine in cold water and melt them in a bain-marie. Meanwhile, mix the lemon juice with the
vanilla sugar and then add the gelatine. Mix together. Combine the fruit with the passion fruit juice. Whip the cream
into a Chantilly cream. Carefully combine the mixture and the fruit puree.
3. Place the sponge in the springform tin, taking care to line the inside with baking paper. Pour in the fruit mixture.
4. For the glaze :
Melt 2 sheets of gelatine. Mix with 200ml water and a few drops of passion fruit juice. Spread over the gateau, than
allow to set for an hour in the refrigerator. Remove from the tin and decorate with fresh fruit.
Post-scriptum :The cake photographed here is the work of Dany HUSSER, talented pastry chef from Alsace.
Copyright © Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains nobles, riesling, gewurztraminer, pinot gris,
Page
pinot
2/2blanc, sylva