This is a leftover creation :) I had dacquoise, fruit insert and a glaze from Tropical Entremet already. The only thing I changed was a mousse. I wanted to replace it with something more subtle, not to overpowering. And it turned out great.
Dacquoise, confit and a glaze recipe you will find here
MASCARPONE MOUSSE
3 egg yolks
200g whole milk
100g caster sugar
7g gelatine
250g mascarpone
250g whipped cream
Bring milk to boil, whisk the egg yolks with sugar and pour it over, mix until thickens. Take if off the heat and add gelatine. After it cools down to 25C incorporate mascarpone first and then whipped cream. Fill the moulds. I had enough to make 12 domes.
It is absolutely gorgeous!
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