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Citrus Mascarpone Mousse Carrot Cakes10 each Toni Roberts / Pastry Chef; Photo by Toni Roberts |
For the Banana Citrus Jam Inclusion: | |
• | 75 g. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
• | 125 g. ripe banana, chopped |
• | 75 g. granulated sugar |
• | 1 sheets gelatin, bloomed |
Method for the Banana Citrus Jam Inclusion: | |
1. | Combine the Mandarin/Tangerine Concentrate, banana, and sugar in a pot. Cook until the banana begins to break down and the mixture thickens a little. |
2. | Stir in the gelatin. |
3. | Mold about 20 g. in small sphere molds and freeze. |
For the Citrus Mascarpone Mousse: | |
• | 200 g. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
• | 100 g. heavy cream |
• | 25 g. invert sugar |
• | 25 g. glucose |
• | 1/2 vanilla bean, split and scraped |
• | 170 g. white chocolate, melted |
• | 140 g. mascarpone |
• | 200 g. heavy cream |
Method for the Citrus Mascarpone Mousse: | |
1. | Bring the Mandarin/Tangerine Concentrate, first amount of heavy cream, invert sugar, glucose and vanilla bean to a simmer. Steep 10 minutes. |
2. | Blend the mixture into the melted chocolate in fourths. Finish with an immersion blender. |
3. | Blend in the mascarpone and heavy cream with the immersion blender. |
4. | Strain through a fine mesh sieve. |
5. | Chill in a shallow container with plastic wrap touching the surface at least 6 hours. |
For the Carrot Cake: | |
• | 1 egg |
• | 120 g. sugar |
• | 47 g. safflower oil |
• | 7 g. vanilla extract |
• | 113 g. carrot, finely shredded |
• | 95 g. all-purpose flour |
• | 1/8 tsp. baking soda |
• | 1/8 tsp. salt |
• | 1/2 tsp. cinnamon |
• | 1/4 tsp. nutmeg |
• | 1/4 tsp. clove |
• | 1/4 tsp. ginger |
• | 1/4 tsp. cardamom |
• | 1/4 tsp. baking powder |
Method for the Carrot Cake: | |
1. | Whip the egg, sugar, oil and vanilla extract until thick and fluffy. |
2. | Sift together the dry ingredients. |
3. | Fold the shredded carrots into the dry ingredients to coat. |
4. | Blend the whipped egg mixture into the dry ingredients until smooth and moistened. |
5. | Spread into a 1/4 sheet pan prepared with parchment paper. |
6. | Bake at 350°F (325°F convection) 10-15 minutes until set. |
7. | Cool to room temperature then wrap in plastic and chill. |
To Build: | |
Optional Finishes For Bunny Booty Cakes:* | |
• | Finely shredded coconut |
• | Pink food dye |
• | Shredded coconut dyed green |
1. | Whip the Citrus Mascarpone Mousse to medium peaks. Load into a piping bag. |
2. | Pipe the mousse into the large dome molds until about 3/4 filled. |
3. | Unmold the Banana Citrus Jam Inclusion and press into the mousse. |
4. | Punch circles of Carrot Cake to fit the bottom of the dome mold. |
5. | Press into the mousse until the surface is level with the mold. |
6. | *To make Bunny Booty cakes, pipe tails and feet with extra mousse on a sheet of parchment. |
7. | Freeze solid. |
8. | Unmold the domes. |
9. | Use extra whipped mousse to attach bunny tails and feet. Coat with finely shredded coconut. |
10. | Dye a little mousse pink to pipe on bunny feet pads. |
11. | Pipe mousse around edges to garnish with green coconut if desired. |
12. | Thaw in the cooler prior to serving. |