Ingredients
- 115g Whole egg
- 65g Sugar
- 2g Vanilla extract
- 20g Unsalted butter
- 25g Milk
- 50g Cake flour
- 10g Cocoa powder
- 5g Gelatin
- 250g Cream cheese
- 45g Sugar
- 2g Vanilla extract
- 150g Heavy cream
- 7g Gelatin
- 210g Kiwi
- 40g Sugar
- 3g Lemon juice
- 5g Gelatin
- 160g Orange
- 30g Sugar
- 3g Lemon juice
Instructions
- Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, stir slowly, and raise the temperature to about 40 degrees.
- Lower the egg-filled bowl, put the milk and butter bowl on top, and melt it by heating it in a hot water bath.
- Whip the egg to make it into a fine foam. (Whipping at high speed for 3 minutes, at medium speed for 2 minutes and 30 seconds, at the lowest speed for about 2 minutes)
- Sift the flour and cocoa powder through a sieve and mix, then take out the bowl containing the milk and butter from the boiling water and add a part of the dough and mix evenly.
- Pour the mixed dough into a large bowl of dough, mix evenly, pan in an oven pan, bake in an oven at 165 degrees for 20 minutes, and cool.
- Soak the gelatin in cold water for at least 10 minutes, then dissolve the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix well.
- Remove the moisture from the gelatin soaked for more than 10 minutes, heat it in the microwave for about 10 seconds to melt it, pour it into the dough, and mix well.
- Whip about 50% of whipped cream, pour it into the dough, and mix evenly.
- Cut the cake sheet with a square mousse mold, put a sheet in the mold, pour 1/4 of the dough into the mold, and harden in the refrigerator for 20 minutes.
- Put the kiwifruit and sugar in a pot and bring to a boil, then add lemon juice and boil a little more. Remove from the heat and add soaked gelatin and mix well.
(Make the orange in the same way and cool it)
- After cooling to room temperature, pour it into a mousse mold, flatten it, and let it harden in the freezer for 15 minutes. Pour 1/3 of the remaining white dough and let it harden in the freezer for about 10 minutes.
- Pour the cooled orange into the mousse mold, flatten it, and let it harden in the freezer for about 10 minutes. Pour half of the remaining white dough, put the chocolate cake sheet on it, pour the rest of the white dough and let it harden in the refrigerator for 3 hours.
- Garnish with whipped cream and kiwi.
