 |
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. |