Apple Valrhona Jivara Milk Chocolate Mousse Cake

Name: Apple Valrhona Jivara Milk Chocolate Mousse Cake
Ingredients: 400 g apple juice; 30 g egg yolks; 3 g gelatin sheets; 150 g Basic Custard; 245 g Valrhona Jivara chocolate, chopped; 225 g heavy cream, whipped to medium peaks; 190 g almond paste; 170 g unsalted butter, softened; 155 g granulated sugar; 1 vanilla bean, split & scraped; 3 large eggs; 127 g cake flour; 1 tsp baking powder; Pinch of salt; 155 g sour cream

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Apple Caramel Jelly

8 g gelatin sheets
100 g granulated sugar
1

Cake
Dessert

Method

Apple Caramel Jelly

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Slowly heat sugar and vanilla in a small saucepan to reach an amber caramel. Deglaze with apple juice and bring to a boil. Weigh 400 g of syrup and stir in gelatin to dissolve.

Basic Custard

Bring heavy cream to a boil in a medium