| Ingredient | Method |
| Crunchy discs: 20g white chocolate 50g oat & wheat bars, cvmallow brand, crush it a pinch of salt | 1. Melt the chocolate in a microwave or in a bowl over hot water. 2. Sprinkle over crushed oat bars and mix. Add a pinch of salt. 3. Pour the mixture on the 6" cake pan that lined with parchment paper and thin it out (about 0.5cm thick). 4. Chill for at least 10 minutes to set or time of assembly. |
| Biscuit Joconde (A) almond powder 25g icing sugar 15 g LP flour 20g 1 A whole egg corn oil 10ml baking powder ¼ tsp (B) 1 A egg white cream of tartar ¼ tsp 15g caster sugar | 1. Mix and sift the icing sugar, almond powder, baking powder and flour. 2. Beat the eggs till white and fluffy. Add in half of the sifted powders, mix well. Add in the other half and mix well again. 3. Add corn oil into step 2, mix well and set aside. 4. Add the tartar powder into the egg white and beat until foamy. Add in the caster sugar and continue to beat until medium peak form. 5. Lightly fold 1/3 of the meringue into the almond mixture. Fold in the remaining 2/3 of meringue evenly. 6. Pour the batter into a baking tray and bake in a preheated oven at 180°c for 15-20 min. 7. Use a 6", 2.5" and 1" round cutter to cut out the cake. Set aside. |
| Preparation: 125g blueberry+
80g blueberry jam, puree & divided used Blueberry Ganache: 120g blueberry jam puree mixture 10g corn starch 45g butter 55g white chocolate, chopped 2 tsp gelatin powder+ 25g hot water Blueberry Coulis: Sugar 20g 80g blueberry jam puree mixture gelatin powder 1.5 tsp hot water 50ml | Blueberry Ganache: 1. Sprinkle and whisk the gelatin and the hot water in a small bowl, and set it aside to let the gelatin dissolved. 2. Blueberry puree mixed with starch, mix well. 3. Put on a small fire and bring to a boil until thickens. 4. Remove from heat and put the gelatin mixture and mix well. 5. Add chopped white chocolate and stir until it dissolves, and to obtain a smooth consistency. 6. Cool the mass at room temperature to about 45 ° C, followed by adding butter and using blender to blend until smooth and homogeneous cream. 7. Pour ganache into 6" lined pan with layer thickness of about 1-1.5cm in diameter. Freeze it for 10-15 minutes or set. Blueberry Coulis: 1. Sprinkle and whisk the gelatin and the hot water in a small bowl, and set it aside to let the gelatin dissolved. 2. In a small container mix the blueberry puree and sugar. 3. Put on a small fire and bring to a boil until the sugar is dissolved. Remove from heat. 4. Whisk the melted gelatin and blueberry mixture together and mix well. 5. Pour the gelee into the freezed blueberry ganache 6' lined pan with a thin layer no thicker than 1 cm. Freeze it until time of assembly. |
| Whipped Cream: heavy cream 370g caster sugar 20g Gelatin mixture: 5.5 tsp gelatin powder+ 50ml boiled water, sit for 5 minutes and stir until dissolved, divided use blueberry Mousse: 30g blueberry jam lemon cheese Mousse: 20g Lemon curd glaze 40g cream cheese 10g honey 10g sour cream 5g sugar White chocolate mousse: 55g white chocolate 30ml heavy cream | Whipped Cream: 1. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. 2. divide the cream into three portions: white chocoalte, blueberry and lemon cheese mousse. blueberry Mousse: 1. In a medium bowl, mix the blueberry jam and 4 tsp gelatin mixture until combined. 2. Spoon 2 tbsp of cream into blueberry mixture and fold gently to lighten using rubber spatula; Spoon another 4 tbsp of cream and fold until combined. lemon cheese Mousse: 1. In a separate mixing bowl whip cream cheese until smooth and fluffy. 2. Mix lemon curd, honey, icing sugar and 4tsp gelatin mixture into cream cheese mixture. 3. fold 1 tbsp of the whipped cream mixture into the cream cheese mixture to lighten, then add 2 tbsp remaining whipped cream and gently fold until combined. 4. Fill into piping bag, set aside. White chocolate mousse: 1. Place white chocolate in a medium heatproof bowl. Set aside. 2. Bring 30ml of cream to a simmer in a small saucepan over medium-high heat. 3. Remove from heat and stir in remaining gelatin mixture until completely dissolved. 4. Pour cream mixture over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time). 5. Using a whisk, fold one-third of remaining cream into white chocolate to lighten it. 6. Fold in all remaining cream using a rubber spatula until no white streaks remain. 7. Fill into piping bag, set aside. |
| Mirror glaze: 75g water 150g caster sugar 150g glucose syrup 100g condensed milk 14g gelatin powder + 60g boiled water 150g white chocolate, chopped few drops blue, purple food coloring | 1. Add the gelatin to 60g boiled water, set aside for 5 minutes until gelatin dissolved. 2. Boil the glucose, sugar & 75g water until sugar melted and reach 100C. 3. As soon as the syrup boils, remove from heat and add the gelatin mixture, condensed milk, chocolate and mix until well and melted. 4. Blend the mixture using hand blender and then strain through a fine strainer to remove any lumps. Cool at room temperature. 5. Cover with plastic wrap "in contact" and chill for 12 hours or overnight in the refrigerator. Note: ~Operating temperature mirror glaze 32-35 degrees C. ~Mirror coating need only cover completely smooth frozen product. ~If the glaze working temperature is too thin, let it cool down a little bit more (28-30C).If is too thick, it can be diluted with a simple syrup/milk. ~remaining mirror glaze may cover with plastic wrap "in contact" and chill for next used. |
| Brownies: 150g dark chocolate coin, melted 150g butter 100g light brown sugar 3 A eggs 30ml water/milk 135g AP flour 30g cocoa powder 1.5 tsp baking powder 1.5 tsp vanilla extract 1/2cup white chocolate chips 1/2cup chocolate chips | 1. Grease the 8/9" round pan with butter on bottom. Preheat the oven to 180°C. 2. Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. 3. Add the egg, one at a time beating well after each addition. Add the melted chocolate, vanilla essence and milk and mix to combine. 4. Sift the flour, cocoa powder and baking powder into the bowl and mix until just combined. 5. Bake at 180C for 30-35 minutes. Lets cool completely. |
| Assemble 1. Prepared a 7" silikomart epclise mould. (may use 6-inch springform pan, lining the bottom with parchment paper/plastic wrap, in order to make the mousse-filled cake easier to remove from the pan). 2. Pipe a thin layer of the white chocolate mousse into the mould. Gently place the gelee over the mousse, as centred as possible. 3. Pipe the lemon cheese mousse at center (dont pipe to the edge)over the gelee layer gently place the joconde layer on top followed by crunchy disc, pressing gently just so the mousse covers the sides of the cake, and the pipe the white chocolate mousse at the edge of the mould. Flatten the surface. 4. Wrap the mould in plastic wrap, freeze the cake to set it, at least 4 hours or overnight. 5. Prepared a 9cm semi circle mould. Spoon 1-2 tbsp blueberry mousse into the mould. Gently place the 1" cake into the mould. Spoon another 1-2 tbsp blueberry mousse and gently place the 2.5" cake over the mousse. Spoon the last 1-2 tbsp blueberry mousse and flatten the surface. Freeze the cake to set at least 4 hours or overnight. 6. To use the mirror glaze, using double boiled method/microwave to melt the glaze. Spoon 3 tbsp into a clean small bowl and mix with purple food coloring. Spoon 10 tbsp into another clean small bowl as white color glaze. Add blue food coloring into the remaining glaze and stir well. Each lets wait the temperature reduce to 35C. 7. To remove the cake: remove it from the freezer. For eclipse mould, gently pull out from the silicon mould. For the springform pan, invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low/hot tower, gently warm the pan so that it releases from the pan, the sides first and then the top. For the semicircle baking mould, unmould by holding in hot water for a few seconds and pressing one side down. 8. To glaze a cake, place the cake on a cooking rack / 6" (smaller) round cake pan over a sheet tray. With quick movements, remove all the film by using hands/scraper. This will smooth the corners and the surface, and removes the outer layer of ice, allowing the glaze better bond with the product. This trick - one of the possible solutions to problems flowing from the sides glaze. 9. Pour the blue glaze onto the center of the frozen cake (make sure whole cake is covered), then spoons the purple and white color glaze on the surface quickly, and used elbowed spatula to smear it. 10. Walk away the excess of glaze using spatula. Being careful not to touch the glaze layer. Repeat step 8-9 for semicircle cake. 11. Let the glaze harden abit before transfer to cake board. To make the lower edge look nice, it make out with pieces of nuts, chocolate and etc. Gently place the semicircle cake on top the eclipse mousse surface. Decorate if desired. 12. Transfer the cake to the fridge to chill for 5-6 hours to slowly thaw. 13. For add a brownies at the bottom: With a butter knife, draw a 6" circle using cake ring. Slightly dig the circle ring of the cake about 0.5cm height. Spread a thin cream into the dipped area of the brownies, and carefully attached the mirror cake above it. | |
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