Recipes > Jim Hutchinson > Olive Oil & Choco Mousse Heart Cake
CITRUS OLIVE OIL CAKE WITH DARK CHOCOLATE MOUSSE
Micro Mint
Micro Mint
Micro Mint is aromatic and has a robust, fresh flavor. It has lovely oval leaves that are lightly serrated and boast a subtly mild and sweet herbaceous flavor.
Viola
Viola
Violas are enchanting deep, dark blue and purple, or vibrant yellow and orange colored tiny versions of pansies. With a mild tart flavor and a soft texture, these delicate blossoms add a touch of elegance to your culinary creations. Create a truly dramatic presentation with these captivating beauties, as they are perfect for enhancing the visual appeal of desserts and salads. Let Viola take your culinary endeavors to new heights of beauty and flavor.
CITRUS OLIVE OIL CAKE WITH DARK CHOCOLATE MOUSSE
Ingredients
- Micro Mint
- Viola
OLIVE OIL CAKE:
- 220 grams granulated sugar
- 80 grams yolk
- 50 gram lemon juice
- 1 vanilla bean
- 6 grams zest
- 5 grams salt
- 320 grams EVOO
- 225 grams cake flour
- 210 grams whites
- 110 grams granulated sugar
ALPACO 66% MOUSSE:
- 500 grams heavy cream
- 25 grams trimoline
- 25 grams glucose
- 4 grams salt
- 490 grams alpaco 66%
- 10 grams gelatin sheets, bloomed
- 1000 grams heavy cream, whipped soft
CHOCOLATE GLACAGE:
- 200 grams water
- 375 grams sugar
- 375 grams liquid glucose
- 0.5 grams red food color
- 30 grams gelatin, bloomed
- 250 grams condensed milk
- 375 grams jivara 40%
- 50 grams cocoa powder, sifted
PLATING:
- Fresh Origins® Micro Mint
- Fresh Origins® Viola
Instructions
OLIVE OIL CAKE:
- On a 6 qt standing mixer, with the whip attachment, whip the sugar, yolks, lemon juice, vanilla bean, salt, and lemon zest on high speed until light and fluffy.
- Stir in the olive oil.
- Sift the cake flour.
- With a rubber spatula, fold in the sifted cake flour. Set aside.
- On a 6 qt standing mixer, with the whip attachment, whip the egg whites, sugar, and salt on high until medium peaks.
- Fold the meringue into the previous mixture until just combined.
- Portion into a silpat lined ½ baking tray and bake @ 176°C/305°F.
- Allow to cool to room temp and then freeze.
- Remove the frozen cake from the half sheet tray and portion into 4cm/1.5 in rounds.
- Set aside for use later.
ALPACO 66% MOUSSE:
- Melt the alpaco to 45°C/113°F.
- Bring cream, trimoline, glucose, and salt to 50°C/122°F.
- Emulsify the cream mixture with the alpaco and the melted gelatin with an immersion blender. Scrape down the sides and bottom of the container.
- Chill the chocolate mixture to 30°C/86°F.
- Fold in the whipped cream.
- Portion into silicone molds, place the prepared cake inserts in the center of the mousse.
- Freeze to -20°C/-4°F.
CHOCOLATE GLACAGE:
- Cook the water, sugar, glucose, and color to 103°C
- Add the condensed milk and gelatin, stir to combine.
- Pour mixture over the jivara and cocoa powder. With an immersion blender, taking care not to introduce any air bubbles, emulsify.
- Use at 35°C.
PLATING:
- Glaze mousse.
- Decorate with Fresh Origins® Micro Mint and Fresh Origins Viola.