Pineapple mousse and mocha torte (gluten-free)

I don't think we had enough Thanksgiving desserts, what say you? Not funny. After all the marathon baking last week, I decided to whip up a quick no-bake and gluten-free dessert. The pineapple mousse is also very easy to make and quite versatile. I may try to layer it next time to make parfaits for Christmas... we'll see. The mocha buttercream with no added sugar is also a keeper, so delicious, we were licking it off the spatula. But I digress, here's the recipe.

Praline layer
150 g praline chocolate (or half semi-sweet half white chocolate)

2 teaspoons of milk or whipping cream
10 gavottes (5 packets of 2), (or 1/2 cup of gluten-free cornflakes)
2 teaspoons praline (caramelized nuts)

Line a loaf pan with parchment paper. Melt the 2 chocolates with milk. Once completely melted and creamy, fold in crushed gavottes or cornflakes. Add praline. Add this first layer by crying

Pineapple mousse:
3 sheets gelatin, softened in cold water
5-6 rings of pineapple, pureed in a mixer
15 cl whipping cream
1 teaspoon vanilla

Soften the gelatin in 1/4 cup of cold water (if you use powdered gelatin, or agar agar, skip skip the water). Mix the pineapple in a blender or mixer until you have tiny diced bits. Heat over the stove in low to medium and melt the gelatin into diced pineapple. In a bowl, whip up cream. Once the pineapple mixture has cooled, fold in the whipped cream and vanilla. Layer the mousse over the praline layer.

Sponge layer:
16-18 ladyfingers (gluten-free if you prefer)
1/4 cup apricot preserves
1 tablespoon whiskey
1 tablespoon lemon juice

Dip the ladyfingers in apricot liquid (see 3 ingredient recipe above) and layer on top of mousse. Layer with 1/2 of the mocha cream and add another layer of ladyfingers, brushing the top with apricot liquid. Allow to set in the refrigerator for a minimum of 2 hours. Once set, decorate top with remaining mocha buttercream.

Mocha buttercream
150 g white chocolate
15 cl whipping cream
2 teaspoons instant coffee
2 teaspoons cocoa
1 teaspoon whiskey (or other liqueur or alcohol)

Enjoy, everyone !

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue

Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log. I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt

Pink Black Forest cake

Hi guys ! A bit late but I did say I would post this recipe, which was a fun cake to put together for a birthday. I layered pink velvet and fudge brownie cakes with vanilla cream and candied cherries to make this Pink Black Forest cake for October Rose (breast cancer awareness month). Believe it or not, I didn't have fresh cherries, since it was late in the season, but here is reason to believe you can use frozen or preserved cherries and it works out well too. To be honest, I did make this cake over the space of 2 days. First I preserved the cherries, then made one cake layer and refrigerated everything. The next day I made another cake layer, as well as the cream and assembled it. Start with preparing the cherries. In a medium saucepan, over low heat, add 400-500 g of frozen or preserved (unsweetened in water) whole pitted cherries and 3/4 cup sugar, 3/4 cup of water, and 2 tablespoons of kirsch. Once simmering, add 1-1/2 tablespoons of cornstarch until dissolved and simmer ab

Islands in the sky, food & travel

Search This Blog