"Almond-chocolate mousse"

Description

Another yummy cake recipe Mishelle-Svetochka "Coconut-chocolate mousse" (Coconut Mousse Cakes), but since it was not, and I'm not a fan of coconut replaced the almond. Very delicate, delicious ice cream. But... will have to Tinker, but get pleasure.

Ingredients

Biscuit
Butter

100 g
Sugar

0.5 cup
Vanilla

0.5 tsp
Chocolate milk

50 g
Chicken egg

1 piece
Flour

1.25 Tbsp
Soda

0.66 tsp
Salt

0.5 tsp
Water

0.66 cup
Almonds

1 cup
Milk

1 cup
Corn starch

2 tsp
Milk

4 Tbsp
Gelatin

2 tsp
Liqueur

2 Tbsp
Cream

0.75 cup
Chicken egg

2 piece
Sugar

4 Tbsp
Corn starch

4 Tbsp
Milk

350 ml
Chocolate milk

100 g
Gelatin

1 Tbsp
Milk

0.25 cup
Cream

1 cup
Cream
Chicken egg

2 piece
Milk

350 ml
Starch

4 Tbsp
Sugar

0.5 cup

Cooking

The words of the author. [b]sponge Cake. [/b] 100 g of CL. butter, room temperature,1/2 Cup sugar,1/2 tsp vanilla,50 g of chocolate,1 egg,1 1/4 Cup of flour for cakes,2/3 tsp. soda,1/2 tsp salt,2/3 cups of water. Separately sift the flour with soda and salt,baking powder.

RUB the butter, sugar white,

add vanilla, melted and cooled to room temperature, the chocolate, and whisk all with a mixer on medium speed.

Continuing to whisk add the egg.

Pour flour mixture into the butter-egg in 3 stages, alternating with water (3 doses),

knead with a mixer.

Preheat the oven to 170S. To bromalite and covered with parchment the form (or any other suitable size).The smooth (the consistency of thick cream) the batter into your prepared tin, lightly shake to come to the surface air bubbles.

Bake for 30-40 minutes, checking the readiness with a match. Cool.

trim the edges of the biscuit to leave a gap between sides of forms and layers.

[b]Almond(Coconut) cake.[/b]mousse: 1 tbsp. sweet coconut flakes,1 tbsp. milk,2 tbsp starch, 2+2 tbsp milk,2 tsp gelatin,2 tbsp coconut liqueur (Malibu),3/4 tbsp. cream Mix the milk,sugar and almonds(shredded coconut,if not sweet, then add milk 4 tbsp sugar).

Bring to a boil, (drain in cheesecloth and squeeze well if the coconut)but

since I have almonds muttered

Mix 2 tbsp milk with cornstarch.

To bring again the coconut milk to a boil and introduce milk mixed with starch.

Boil for about 2 minutes, until thickened. Cool.

Dissolve gelatin in remaining 2 tbsp milk, allow to swell for a couple of minutes and stir until dissolved.

Pour the liqueur into almond,

once again,as the almonds not coconut,I crushed in a blender

Add cooled milk with starch

and gelatin, mix well.

Whip cream

and 2 receive connect them with the mousse.

Lay a film shape that is smaller than the disk of sponge cake. To fill it with mousse, smooth and allow to harden in the freezer.[b]a Little digression.[/b]Form, small in size, no.Cut the same width of the sponge,laid on the sides,lined with cling film and poured in the mousse.It would wish,and the output can always be found :-D

[b]Chocolate mousse. in the early to prepare the custard.2 eggs,350 ml milk,4 tbsp corn starch,1/2 tbsp. sugar.Cool.[/b]combine the cornstarch with 1/4 Cup of sugar

and drive back the eggs, rubbing until, until you have no lumps.

The remaining 1/4 Cup of sugar pour into a saucepan with milk and bring to a boil.

A thin stream, stirring the egg-mass of starch, pour into it the hot milk, then pour all back into saucepan and cook on a slow fire for a few minutes until thick (to boil not to bring).

Remove the cream from heat, place in a bowl, cover with plastic wrap (touching the surface to form a crust) and cool completely.

[b]Chocolate mousse. [/b]2 eggs,4 tbsp sugar,4 tbsp corn starch,350 ml milk,100 g of chocolate,1 tbsp gelatin,1/4 Cup milk,1 tbsp. cream.Dissolve gelatin in milk, allow to swell for a couple of minutes and stir until dissolved.Pour in the cream and stir.

Melt the chocolate and whisk together with the cream (they must be of the same temperature).

Whip the cream and carefully fold into the cream.

Chocolate mousse is ready

[b]Assembly.[/b] cover the bottom of a mold for solidification (preferably springform) with parchment paper and the sides with foil (ideally acetate). Spread on the bottom of the biscuit, it is frozen coconut mousse and fill the surface of the chocolate mousse. Cover the form with cling film and leave to harden in the refrigerator at least 3 hours. Tired to read,and how I feel :-D were prepared 2 days.

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