Сегодня мы приготовим муссовый торт КЛУБНИКА-ЛИМОН. Today we're cooking mousse cake STRAWBERRY-LEMON.


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Бисквит 16 см:
1 яйцо
30 г сахара
30 г муки

Клубничный конфитюр 16 см:
100 г клубничного пюре
веточки мяты по вкусу
30 г сахара
3 г желатина

Клубничный мусс 16 см:
150 г пюре клубники
50 г сахара
7,5 г желатина
150 мл сливок 33%

Лимонный мусс 18 см:
2 желтка
70 мл лимонного сока
250 г сахара
3 ст л воды
2 белка
12 г желатина
100 мл сливок


Пошаговый рецепт:
https://bit.ly/2Tc8IOp


Biscuit 16 cm:
1 egg
30 g of sugar
30 g flour

Strawberry jam 16 cm:
100g strawberry puree
mint sprigs to taste
30 g of sugar
3 g gelatin

Strawberry mousse 16 cm:
150g strawberry puree
50 g of sugar
7.5 g gelatin
150 ml cream 33%

Lemon mousse 18 cm:
2 egg yolks
70 ml lemon juice
250 g of sugar
3 tbsp of water
2 egg whites
12 g of gelatin
100 ml cream

Stages:
Sponge:
1) Beat the egg with sugar.
2) Add the flour and mix until smooth.
3) Bake in a form covered with foil at a temperature of 180 C for 15-20 minutes. Check with a toothpick.

Strawberry jam:
1) Puree the strawberries together with the mint in a blender.
2) Pour the puree into a heat-resistant bowl. If there is no such, then do all the same, but in a small saucepan on the stove. Add the sugar, stir until combined and send it in the microwave for 2-3 minutes to melt the sugar.
3) Remove from the microwave, add the swollen gelatin and mix until smooth.
4) Pour the mass to the cooled biscuit.
5) Put it in the refrigerator for at least an hour.

Strawberry mousse:
1) Mix together strawberry puree with sugar are sent to a heat-resistant dish. Heat the mass in the microwave for 2-3 minutes to melt the sugar.
2) Add the swollen gelatin and allow the mass to cool to room temperature.
3) Add the puree to the whipped cream and mix until smooth.
4) Pour the mousse to the sponge cake and jam. Send it to the freezer for 4 hours.

Lemon mousse:
1) In a small saucepan, combine the yolks with lemon juice. Bring to thickening over low heat, stirring constantly to thicken the mass.
2) Remove from the heat and allow to cool.
3) In a separate saucepan, cook the syrup. Pour in the sugar and add water. Bring the syrup to 115C. As soon as you have reached this stage, start whipping the whites. As soon as we reach the temperature of 118C, remove the syrup from the heat and pour a thin stream into the whites and beat the meringue to stable peaks.
4) Melt the gelatin for 15 seconds in the microwave. Pour in the lemon curd and mix until smooth.
5) Add the curd to the whites and mix until smooth.
Add the whipped cream and mix until smooth.

Pour the mass into a form of 18 cm.
From top to top add the blank from the form 16 cm
Send it to the freezer overnight.
Decorate with velour or glaze.


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