Mousse cakes with mirror glaze

20 servings
15 hours


1. Sift both types of flour into a deep bowl. Here we add a pinch of salt and all the sugar. Mix the ingredients with a paddle

2. We lay out softened butter for dry ingredients. We knead the dough. It is not elastic, but soft and plastic. It is not necessary to add flour more than indicated, otherwise the dough will overload and be hard.

3. We pack the dough in cling film and send it to the refrigerator for half an hour. Then we take it out and roll it into a thin layer using a rolling pin. To prevent the dough from sticking and tearing, it is very convenient to roll it out between two sheets of parchment.

4. Then cut the layer into circles. This can be done with a culinary cookie cutter, as well as the bottom of the cutter into which we will pour soufflé. It is important that the diameter of the sand base corresponds to the diameter of the mold for the souffle.

5. We heat the cookies with a fork and cool in the refrigerator for 20 minutes. Then bake in the oven preheated to 180 degrees for 15 minutes or until lightly blushed.

6. My raspberries, then grind in mash using a blender. Pour one sheet of gelatin with a small amount of water to swell it. We leave it for 5 minutes, after which we squeeze out excess moisture.

7. Put the raspberry puree in a saucepan, send it to the fire. Bring to a boil but do not boil. In a small container, beat the egg with sugar sugar until fluffy. Pour hot raspberry puree into the resulting mass, stirred.

8. And now we install this container on a steam bath, constantly stirring to thicken the mass. Then add gelatin and cream. Beat to uniformity.

9. Pour the mass into small silicone molds. Ice molds can also be used. Send to the freezer until frozen. 10. Soak gelatin in water, leave for 5 minutes, then squeeze out excess moisture. We pour milk into a saute pan, send it to the fire. We bring to a boil, turn off the fire. Put gelatin in hot milk. Mix until completely dissolved. & amp; nbsp; 1
1. Break the chocolate into pieces, place in a bowl. Pour hot milk and gelatin over the chocolate. Mix so that the chocolate completely melts. Cool a little, and then combine with whipped cream. Weight for soufflé ready. 1

2. And now we collect cakes. In small spherical domed molds, lay out a little chocolate souffle, then berry souffle with a flat side to the top. Lightly press the berry souffle into the chocolate mass. Add a little more chocolate mass on top and cover with cookies. Pre-soak the cookies with liqueur. Send the cakes to the fridge overnight (8-10 hours) . 13 In the morning we prepare glaze. Pour cream into a sauté pan, pour water here, pour sugar & amp; nbsp; and cocoa powder. Mix, send to the fire. Bring the mass to a boil, stirring all the time. Remove from the fire, filter through a fine sieve. Let the mixture cool for about 5 minutes, stirring intermittently. Put the gelatin in the glaze, mix until it is completely dissolved. Let the mixture cool at room temperature until it starts to thicken. It is impossible to vigorously interfere with the glaze, otherwise there will be air bubbles in it. 1

5. After the specified time, we remove the cakes from the molds. We put them on the grill, and install a pallet under the bottom. Pour glaze over the treat. On a cold surface, it instantly freezes. But still, cakes need to be refrigerated for at least an hour. You can decorate the treat to taste. For example, raspberry berries. Help yourself!