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Citrus Mascarpone Mousse Carrot Cakes

10 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.