Petit Four –  Lemon Pistachio Mousse Cake

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Ingredients:

Lemon Pistachio Mousse
Group 1
Mauri Yellow Moist Cake Mix800g
Eggs 960g
Water 200g
Cake Gel28g

Group 2
Corn Oil 120g

Lemon Mousse
Cream Cheese150g
Icing Sugar 75g
Lemon Juice60g
Dairy Cream225g
Passion Fruit Flavor38g

Pistachio Mousse:
Cream Cheese150g
Icing Sugar 75g
Pistachio Paste35g
Gelatine9g
Dairy Cream225g
Water8g

White Chocolate Glaze
White Chocolate Compound250g
Dairy Cream 400g
Gelatine10g
Water 50g
Pistachio Paste 20g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down the sides of the bowl to ensure no lumps are sticking.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
  5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
  6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.

Lemon Mousse Production Method:

  1. Combine gelatine and water in small bowl. Set aside.
  2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
  3. Add in icing sugar. Continue beat until smooth and no lumpy. Scarp down at side of bowl if necessary.
  4. Add in lemon juice and mix well. Set aside.
  5. Whip dairy cream until medium peak.
  6. Put some dairy cream into gelatine and melt until totally dissolve.
  7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
  8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

Pistachio Mousse Production Method:

  1. Combine gelatine and water in small bowl. Set aside.
  2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
  3. Add in icing sugar. Continue beat until smooth and no lump. Scarp down the side of the bowl if necessary.
  4. Add in pistachio paste and mix well. Set aside.
  5. Whip dairy cream until medium peak.
  6. Put some dairy cream into gelatine and melt until totally dissolve.
  7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
  8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

White Chocolate Glaze Production Method:

  1. Combine gelatine and water in small bowl and set aside.
  2. Bring white chocolate and dairy cream into pot. Cook in medium heat until chocolate dissolve and mixture is boil. Keep stir to avoid burn in bottom of pot.
  3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
  4. Add in pistachio paste and mix well.
  5. When well, strain with sifter into another bowl.
  6. Keep aside until it cool.

Production Assemble Method:

  1. Bring pistachio mousse into piping bag and pipe into silicon mold about 40gm.
  2. Add in about 5gm of chopped pistachio nuts.
  3. Put 1 slice of sponge.
  4. Bring lemon mousse into piping bag and pipe in about 25gm. Put a slice of sponge.
  5. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
  6. After unmoulding, keep the cakes in freezer.
  7. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
  8. After glaze, keep in refrigerator. Serve cool.
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