Soy Milk Cream Cheese Mousse Cake
A frozen mousse cake with a soy milk and cheese base paired with a plain sponge layer.
Ingredients
Cream cheese
150g
Soy milk
110g
Sugar
30g
Gelatin (soaked in ice water)
4g
Whipped cream (whipped to soft peaks)
150g
Lemon juice
3g
Nuts
As needed
Plain sponge cake
1
Instructions
1
Step 1
Place the cream cheese in a bowl and stir over a double boiler until softened
2
Step 2
Combine the soy milk and sugar in a bowl, stir well, then heat to 80°C
3
Step 3
Add the ice-water-soaked gelatin to Step 2 and stir until melted
4
Step 4
Gradually pour Step 3 into Step 1 and stir until combined, then cool over an ice bath to 35°C
5
Step 5
Gradually fold Step 4 into the whipped cream until combined
6
Step 6
Add the lemon juice to Step 5 and stir to combine, then transfer to a piping bag
7
Step 7
Line the bottom of the mousse ring with plastic wrap and place the plain sponge cake inside
8
Step 8
Pipe the mousse filling from Step 6 into the mousse ring, smooth the surface, and freeze until set
9
Step 9
Heat the sides of the ring with a kitchen torch and unmold
10
Step 10
Decorate the top of the mousse with assorted chocolate pieces and nuts, and attach chocolate shards around the sides
