Blood Orange Mousse Cake Recipe
A delightful combination of Laie vanilla mousse, white chocolate sponge, and blood orange basil gelée.
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Ingredients
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Vanilla Mousse
White Chocolate Sponge
Blood Orange Basil Gelée
Method
Vanilla Mousse Preparation
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
- 2
Whip Cream
In a mixing bowl, whip heavy cream with sugar and vanilla extract until soft peaks form.
- 3
Combine
Gently fold the bloomed gelatin into the whipped cream until fully incorporated. Refrigerate until set.
White Chocolate Sponge Preparation
- 4
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- 5
Melt Chocolate
Melt the chopped white chocolate in a double boiler or microwave until smooth.
- 6
Mix Ingredients
In a large bowl, beat eggs and sugar together until light and fluffy. Slowly mix in melted chocolate and incorporate the flour and baking powder.
- 7
Bake
Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean. Allow to cool.
Blood Orange Basil Gelée Preparation
- 8
Bloom Gelatin
In a small bowl, sprinkle gelatin over blood orange juice and let it sit for 5 minutes.
- 9
- 10
Set Gelée
Pour the gelée mixture over the cooled sponge layer and refrigerate until set, about 2 hours.
Assembly
- 11
Layering
Once the gelée is set, layer the vanilla mousse on top of the sponge and gelée. Chill in the refrigerator for at least 1 hour before serving.
