A step-by-step recipe for a mousse cake with berry cooli, a technology for preparing a bright dessert. Video recipes.
Mousse cake with berry coolie is an unusual, very bright festive dessert with excellent taste and high nutritional value. Cooking a dessert according to our recipe involves several stages: cooking coolies, baking biscuit cakes, making a mousse base and assembling the cake.
Sponge cakes are one of the best bases for any cake or pastry. The dough turns out to be incredibly fluffy, aromatic and tasty. They are prepared very simply from three main products - eggs, flour and sugar. It is only important to observe the proportions of the ingredients and beat the dough well.
We suggest making the berry coolie from strawberry puree, because this sweetness is loved by many and goes well with both biscuit and curd mousse.
The mousse is based on delicate cottage cheese and whipped cream. Thanks to the combination of these products, the mass is practically weightless and incredibly delicate in taste.
We invite you to familiarize yourself with the recipe for mousse cake with berry coolie with a photo of the step-by-step process.
See also how to make pumpkin mousse tartlets.
- Caloric content per 100 g - 250 kcal.
- Servings - 10
- Cooking time - 4 hours
Ingredients:
- Strawberry puree - 200 g
- Sugar - 210 g
- Corn starch - 2 tablespoons
- Gelatin - 30 g
- Water - 85 ml
- Sponge cake - 2 cakes
- Cream 33% - 500 ml
- Cottage cheese - 500 g
- Chocolate - 100 g
- Milk - 2 tablespoons
Step by step preparation of berry coolie mousse cake
1. First of all, we prepare biscuit cakes. At home, we bake them the day before so that the biscuit ripens within 24 hours, or we buy a finished product in the store. Next, we prepare the coolies. First, pour 10 g of gelatin with a little warm water (25 ml). When all the granules are swollen, dissolve in a water bath until smooth.
2. Before making the berry coolie mousse cake, carefully rub the finished strawberry puree through a sieve to remove any lumps and seeds. The mass should be as clean and homogeneous as possible. If the puree is not sweet, then add sugar mixed with starch. We put the resulting mixture on the stove and heat it to about 60 degrees over a low fire. In this case, it is necessary to stir thoroughly so that lumps do not form. The sugar should be completely dissolved.
3. Prepare a detachable form for desserts - cover it with cling film on all sides. Next, according to our recipe for mousse cake with berry coolie, combine the berry mass with the gelatinous mass and pour it into the mold. Then we send it to the freezer for 4 hours.
4. Frozen coolies should not be removed from the freezer in advance, so that it does not defrost. It is better to do this just before assembling the cake in layers.
5. We start making mousse for the berry coolie cake. Combine cottage cheese in one deep container along with sugar and carefully break through with an immersion blender. The mass should become homogeneous and without grains. To completely dissolve the sugar, you can beat it in several approaches, letting the mass stand for a while.
6. Beat the chilled cream separately. For this product to be well whipped to a soft foam, the dishes and mixer attachments must be cold, clean and dry. After that, carefully add the cream to the curd mass.
7. According to our step-by-step recipe for mousse cake with berry coolie, pour the remaining gelatin (20 g) with 60 ml of water, let it swell and dissolve. Then add to the mousse and bring to homogeneity.
8. Now let's start assembling the berry coolie mousse cake. For this, we use a split form of a suitable diameter and height. The first will be the biscuit cake. Its thickness depends on the preferences of the cook, but it is not advisable to make it thinner than 1.5 cm. Please note that the diameter of the cake should be slightly smaller than that of the mold, so that a centimeter layer of mousse can be made on the sides.
9. Fill the top with curd mousse - take a third of the total mass. For even distribution, you can shake the shape a little.
10. We take out the coolies, free them from cling film and carefully put them in a mold. Next, alternate a layer of mousse (half of the remaining volume), a biscuit cake (possibly thinner than the first) and the remaining mousse. It is advisable to perform these actions as quickly as possible, because the airy curd mass can quickly thicken.
11. We send the received workpiece to the freezer for 60 minutes. During this time, all layers will grab, and the cake will take on a stable shape.
12. We take out the mousse cake with berry coolie. We melt a bar of chocolate - milk or black - in a water bath or in a microwave oven. You can add a little butter if desired. We place the resulting mass in a culinary bag and in a chaotic manner pour thin strips on the top surface of the cake and on the side. You can also decorate the top with sugar powder.
13. Storage of such a mousse cake takes place in the freezer. Half an hour before serving, it is transferred to the refrigerator.
14. Festive berry coolie mousse cake is ready! It is served as a dessert for any holiday or tea party. This dessert will surely captivate all guests.
See also video recipes:
1. Strawberry mousse cake
2. Red Velvet Mousse Cake
