Friday, February 5, 2016

Strawberry Mousse Cake

In class last week we made Genoise cakes in the egg-levening segment and refrigerated them to use this week with the mousses.

Using gelatin to make a stable Pate a Bombe mouse with strawberry puree, we filled the top of the cake, held together with cellophane and refrigerated it until it hardened a little.

It looks SO cute, and tasted great! Light and fluffy like a strawberry short cake .

No comments:

Post a Comment