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Zumbo Chocolate Mousse Cake
Adriano Zumbo
01 Apr 2012
10
Components
53
Ingredients
—
Season
Ingredients
Pate sable cinnamon
285gcold butter cubed
185gcaster sugar
375gplain flour
1egg
2gground cinnamon
1/4scraped vanilla bean
Texture apple tatin insert - PART A
4granny smith apples, peeled & diced
350gcaster sugar
175gbutter
Texture apple tatin insert - PART B
3granny smith apples, peeled & diced
10gbutter
1orange zest
6gfresh ginger (leave in large bits)
50gcaster sugar
15mlcalvados
Salted caramel layer
300gcaster sugar
60gglucose
120gwater
220gcream
5ggelatine leaves
125gbutter unsalted
2gsea salt flakes
Biscuit decor jaconde
Cigarette decor paste
50mlcream
50gegg white
50gicing sugar
30gplain flour
20gcocoa
Biscuit jaconde
60gplain flour
40gbutter melted
200galmond meal
200gicing sugar
6eggs
180gegg whites
90gcaster sugar
Chocolate blackberry sabayon mousse
Blackberry ganache
125gblackberry pulp
12ginverted sugar
50gcaster sugar
6gcaster sugar
3gpectin nh
200g64% dark chocolate
35gbutter
Sabayon mousse
60mlliquid strained black tea
50gsugar
50gegg
145gblackberry ganache (see recipe above)
60g64% chocolate
400gwhipped cream soft peaks
Chocolate spray
500gdark chocolate
350gcocoa butter
colour as directed
Tempered chocolate
500gwhite chocolate
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Adriano Zumbo. Originally published by Network 10 on 01 Apr 2012.
Original on 10 Play ↗