Friday, June 20, 2008

Layered Mousse Gateau

Category: Sweets/Desserts / Mousses
175g Bourbon biscuits
225g unsalted butter
225g milk chocolate
6 Tbsp brandy/rum
3eggs, separated
300ml double cream
225g white chocolate
225g plain chocolate
cocoa & icing sugar,for dusting

1.Line the sides of a 20cm round loose-based cake tin with a strip of foil.Finely crush the biscuits in a polythene bag using a rolling pin. Melt 50g butter & mix with the crushed biscuits.Press into the base of the tin.
2.Use the milk chocolate,50g butter,2Tbsp of brandy/rum, one egg & 100ml double cream to make a mousse,following the recipe above.Spoon the mousse over the top of the biscuit base.Level the surface & chill thoroughly.
3.Use the white chocolate, 50g butter, one egg & 100ml cream to make a white mousse & then use the remaining ingredients to make dark mousse in the same way.Spoon each layer carefully into the tin & chill well between layers.Finally,chill the completed gateau overnight.
4.Dust the surface with cocoa & icing sugar.Remove sides of cake tin & carefully peel away the foil to serve.

1 comment:

Fudge said...

well this is nice recipe