Loquat Mousse Cake
A frozen mousse cake featuring loquat pulp, made with cream cheese and whipped cream.
Ingredients
Cookie crumbs (for the base)
to taste
Egg yolks
to taste
Sugar
to taste
Milk
to taste
Gelatin (softened)
to taste
Cream cheese (softened over warm water)
to taste
Loquat pulp (puréed)
to taste
Whipping cream (whipped)
to taste
Cointreau
to taste
Fresh loquat pulp (for decoration)
to taste
Chocolate decorations (for decoration)
to taste
Instructions
1
Step 2
Seal the bottom of the mold, pour in the cookie crumbs, press flat, and place in the freezer until set.
2
Step 3
Whisk the egg yolks, sugar, and milk together, then cook over a double boiler until thickened.
3
Step 4
Add the softened gelatin and stir until melted; set aside.
4
Step 5
Stir the cream cheese over warm water until softened.
5
Step 6
Gradually add the mixture from Step 4 into Step 5 and combine well.
6
Step 7
Add the puréed loquat pulp and mix well, then cool over an ice bath to 35°C.
7
Step 8
Gradually fold the mixture from Step 7 into the whipped cream.
8
Step 9
Add the Cointreau and mix well.
9
Step 10
Pour the mousse filling into the mold from Step 2, smooth the surface, and place in the freezer until set.
10
Step 11
Heat the sides of the mold with a kitchen torch and unmold the mousse.
11
Step 12
Arrange fresh loquat pulp and various chocolate decorations on top of the mousse, insert a paper topper, and serve.
