White Chocolate Mousse Cake with Yuzu and Black Sesame
This is a light "cake" with a lovely biscuit base. It's not too sweet and makes an impressive dessert to make ahead. Learn how to make the black sesame crisps too- it's easy!
Equipment
- food processor
- stand or hand held mixer
- spice grinder or pestle and mortar
Ingredients
Base
- 200 gm rice cookies or another gluten free biscuit
- 20 gm almond meal
- 25 gm sesame seeds, ground white/black toasted and crushed (spice grinder)
- 1/2 teaspoon cinnamon
- 100 gm butter melted
Chocolate Mousse filling
- 200 gm white chocolate melted
- 250 gm cream cheese
- 100 gm egg white approx 3-4
- 1 teaspoon vanilla extract
- 2 sheets gelatine 8 gm total titanium or gold
- 80 ml lemon juice 4 Tablespoons
Yuzu Curd
- 200 ml yuzu juice 3/4 cup/ or lime/ lemon juice
- 185 gm caster sugar
- 1 Tablespoon lemon or lime zest very finely grated
- 3 eggs
- 125 gm butter unsalted
- 2 Tablespoon cornflour
- 2 Tablespoon water
Glass biscuits
- 50 gm glucose syrup
- 20 gm sesame seeds black and or white
- 20 gm white chocolate grated
Instructions
- You will need a cake tin sprayed or buttered and lined with baking paper. I used a 24 x18 cm (9.5x 7 inch) rectangle tin. Spray the tin with oil spray then line so that the baking paper is overhanging the sides. The paper can be used to lift the finished mousse out of the tin
- Melt the butter and set aside. Blitz the biscuits making fine crumbs. Mix these with the almond meal (flour) and the sesame seeds (ground) and cinnamon.
- Stir the butter into the crumbs till combined. Line the bottom of the tin with crumbs and push into the bottom of the tin firmly. Put into the fridge and chill.
Chocolate mousse
- Soak the gelatine leaves in cold water till they are just soft. Squeeze out the excess water and set aside.
- Heat the 50 ml of cream in a pot or in a bowl in the microwave until warm ( not boiling). Add the gelatine and stir till it is dissolved. Set aside and don't refrigerate.
- Beat the cream cheese in the bowl of a mixer. Meanwhile, melt the white chocolate over a double boiler or in a boil in the microwave till just melted. Add the gelatine cream and the white chocolate to the softened cream cheese with the lemon juice and beat well together till combined and light.
- Push the mixture into a bowl through a fine sieve to get rid of any lumps.
- Beat the egg whites in a clean grease-free bowl till just holding soft peaks, and fold them through the cream cheese mixture in two additions.
- Use a spatula to scrape the white chocolate mixture into the cake tin and smooth the top over till flat. Cover and refrigerate for 3 hours or overnight is best
Yuzu Curd
- Mix the cornflour with water.
- Put the juice, lemon zest, sugar, butter, cornflour water and eggs into a pot and stir over medium heat till thickened. I like to put the curd into a piping bag and chill.
Glass biscuit
- Set the oven to 170 C / 340 F.
- Put a Tablespoon of glucose onto a tray lined with paper. Sprinkle with black and white sesame seeds. Continue leaving a large space between each spoon. You may get 4 or so spoons on a tray
- Bake in the oven till just starting to bubble. Let them sit till set. Use a spatula to put onto a cake rack.
- To serve. Remove the mousse from the tin by lifting it up by the paper. Cut in half and then into 5 making 10 slices. Serve each slice with yuzu curd and a glass biscuit.
Notes
When beating egg, don't over whip. Just till soft white peaks. Over mixing can make lumpy scrambled whites
You can paint th bottom of the bowl with a little reduced (cooked down till thickened) raspberry couli and decorate with rose petals and extra sesame seeds and grated white chocolate.
Nutrition Information Servings per tart: 10.00
Serving size: 150.00 g
Average Quantity per 100 g
- Energy 2300 kJ 1540 kJ
- Protein 8.4 g 5.6 g
- Fat, total 38.4 g 25.6 g
- - saturated 23.9 g 16.0 g
- Carbohydrate 42.5 g 28.3 g
- - sugars 37.0 g 24.6 g
- Sodium 229 mg 153 mg