Champagne Peach Mousse Cake
A champagne and peach mousse dessert layered over a chocolate cake base.
Ingredients
sugar
50 g
water
15 g
egg yolk
45 g
whole egg
15 g
champagne
75 g
gelatin (melted)
5 g
whipping cream (whipped)
125 g
diced peach
to taste
honey
20 g
brandy
5 g
fresh fruit (for decoration)
to taste
neutral glaze (for brushing surface)
to taste
chocolate sponge cake base
1
Instructions
1
Step 1
Bring the honey and a small amount of water to a boil, add the diced peach and mix well.
2
Step 2
Add the champagne and mix well; set aside.
3
Step 3
Cook the sugar and water to 118°C.
4
Step 4
Pour the sugar syrup into the egg yolks and whole eggs, and whip quickly until thick and pale.
5
Step 5
Cool the mixture from step 4 to lukewarm, then fold it into the whipped cream in batches until smooth.
6
Step 6
Add the brandy and mix well.
7
Step 7
Add the melted gelatin and mix well.
8
Step 8
Add the mixture from step 2, mix well, transfer to a piping bag, and set aside.
9
Step 9
Seal the bottom of the mold with plastic wrap and place the chocolate sponge cake inside.
10
Step 10
Pipe the mousse filling from step 8 into the mold from step 9, smooth the surface, and freeze until set.
11
Step 11
Use a blow torch to heat the sides of the mold, then unmold.
12
Step 12
Arrange assorted fresh fruits and chocolate decorations on top of the mousse and brush with neutral glaze to finish.
