Each is delicious in its own right (well, except the mirror glaze which you probably wouldn’t eat on its own), but combined it makes for a perfect sweet springtime treat. The cakes are comprised of 4 components: pistachio dacquoise, Meyer lemon curd, lemon vanilla mousse, and a mirror glaze. These lemon and pistachio entremet cakes are certainly that!
#Chocolate mousse with gelatin sheets update
I dedicated about half the lemons for more homemade limoncello (I hope to update the post with more info later this year), but the rest were just sitting in the box, begging me to use them in something unique and delicious. Such a delivery always makes me very, very happy, moreso than shoes or clothes or books even. I was the lucky recipient of a box of Meyer lemons from my aunt’s tree in California. I mean, just look at them! What’s not to love? A joyful combination of lemon, vanilla, and pistachio flavors, they’re like little pops of sunshine… for your tastebuds. Spring means lemons, and while I’m not usually one for lemon desserts, these gorgeous little mousse cakes are most definitely an exception. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents. Lemon and pistachio is a match made for springtime. *All these images are credited to HidaMari Cooking via YouTube.Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze. Pour the chocolate glaze all over the top of the cake until covered, then let the cake sit in the refrigerator for about 3 hours before decorating with some cocoa powder and pistachios, serve, and enjoy! Image credit: HidaMari Cooking via YouTube Strain the chocolate glaze and keep its temperature to about 35☌ or 95☏, then unmold the cake, and place it on top of a wire rack with a sheet or tray underneath. Add the sweet chocolate and stir until melted before adding the drained gelatin sheets, then continue mixing until well combined.
Give them a good stir, then place on a stove over low heat, and stir continuously until the mixture comes to a boil, and remove from heat immediately. Blanch the gelatin sheets in a bowl with ice and water and set it aside, then in a saucepan, mix together the cocoa and water until well combined, and add the cream. Put in the refrigerator and let it chill for about 30 minutes, then place the crushed cookies all over the top, and freeze for about 8 hours or longer to harden. Image credit: HidaMari Cooking via YouTube Line a pound cake mold with parchment paper, then pour in the mousse, and spread evenly. In a separate bowl, gently beat together the sugar and cream until soft peaks form, then gradually fold it into the chocolate mixture until fully combined. Drain the gelatin sheets, then mix them into the chocolate until well combined, and strain so that no lumps remain.
Remove it from heat then add the sweet chocolate, then stir until melted and well combined. Transfer the mixture to a saucepan, then place on a stove over low heat, and stir continuously until the temp reaches 80☌ or 176☏. Add the milk gradually while whisking consistently and add the rum as well until incorporated. In a large mixing bowl, add the egg yolks, then beat until it turns white, sift over the cocoa powder, and then whisk them all together until well combined. Chop the chocolate into smaller pieces, and set them aside, then blanch the gelatin sheets in a bowl with ice and water.
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