My First Try to Mercotte’s Mousse
It is Wednesday and I think a little treat is not going to kill us. The sun is finally back, and it is amazing how much better I already feel just looking at its yellow bright colour! Who said that talking about the weather was boring?
Does this cake ring a bell? It probably does if you have been lucky enough to explore the beautiful sweet creations that Mercotte makes. I am not typically a pastry maker by preference (I would always prefer a piece of cheese with bread to jam), but Mercotte has this talent to make you want to eat pastry. Really, she can turn a savoury tooth into a sweet one. “What is up with that?” I am thinking. What am I doing making all those cakes? It is not like I have 12 children’s sweet teeth to satisfy. I however did not think twice and one day by early morning, I decided I wanted to try. After all, I could perhaps make delicate individual cakes myself, even if I can be sometimes like un éléphant dans un magasin de porcelaine (an elephant in a china store were my uncle’s words when I was 14 but of course, this is outdated today as times have changed). I felt nervous and anxious to start, and see whether it was going to work. Since I love to use ring molds and make individual portions, the project sounded fair and suitable.
Pas mal! (not bad!)
Miam, c’est bon! (yum, it is good!)
Is what I thought.
The flavours were lovely and although not perfect looking as pointed out by my best critics (can I give names), I was happy. And that counts too.
What did I do differently though?
*I changed the flavour of the mousse and added lime juice to make the mousse.
*I used more gelatin for the gelée since when trying with the suggested 1/4 gelatin sheet, the jelly was a bit runny.
*Instead of using warm cream to dissolve the gelatin sheet, I placed the gelatin in a metallic bowl placed over a pot full of simmering water, in order to dissolve it.
What is the cake?
A very light mascarpone lime mousse topped with raspberry jelly, fresh raspberries, lime peels and confectioner’s sugar. Delicious for any person who loves zesty preparations.
A few things that were helpful:
-Feel free to change the freezing cooling time if you see the mascarpone preparation is not set to continue to top with the next layer on top.
-You need ring molds. (I used 4 ring molds 3″x 2.5″)
-You need plastic liners (although plastic wrap can work as well but maybe harder to work with).
-Always make sure your cream is cold to whip in chantilly.
-Use gelatin sheets if you can as they are much easier to use (easy for me to say as I am more used to them, n’est-ce pas?) – A dry gelatin sheet = 2 g.
-As mentioned, I needed a bit more gelatin than suggested for the gelée and used 1/2 gelatin sheet for 3.5 oz of rapsberry juice. I also asked our pastry master David L about equivalence rules for gelatin use and his answer was the following:
We can assume that the general rule is:
4 gelatin sheets = 1 envelope
Note: there are different strength in gelatin and it is really hard to be fully precise. I had to test myself a few times. Use whichever you feel more comfortable with. I am personally more comfortable with sheets, which can be found online in the United States.
For the mousse
- 2 eggs
- 1.5 oz (40 g) sugar
- 3.5 oz (100g) mascarpone
- 1 lime zest
- 1 lime juice
- 2/3 cup (15 cl) heavy cream
- 1 gelatin sheet (2 g)
- 1 tsp confectioner sugar
For the gelée
- 7 oz (200g) raspberries
- 2 Tbsp (about 40 g) sugar
- 1/2 gelatin sheet
For the decoration
- A few raspberries
- Lime peels
- Confectioner’s sugar
For the mousse
- Start by mixing well together the egg yolks with the sugar with an electric mixer, until very light.
- Add the mascarpone cheese and the lime zest and juice and mix well.
- Soak your gelatin sheet in cold water for 5 mns and then drain well.
- Melt it in a metallic bowl placed over simmering water, before adding to the mascarpone preparation.
- Whip the cold heavy cream until you get firm whipped cream.
- Fold it gently into the lime mascarpone preparation.
- Beat the egg whites firm and just before they get fully firm, add 1 tsp confectioner sugar.
- Add again by folding carefully into the preparation.
- Take 4 ring molds and place a plastic liner* inside.
- Pipe the lime preparation in the molds with a decoration bag and place in the freezer for 10 mns, or until it gets set.
For the gelée
- Melt the raspberries with sugar on medium heat and strain to remove the seeds.
- Soak your gelatin sheet in cold water for 5 mns, then squeeze water out and add to the raspberry coulis. Mix together
- Let cool down in the fridge until it starts to get firmer.
- Pour it slowly on top of the lime cream and place in the fridge so that it fully gets firm (this can take a few hours).
- To finish and when the jelly is set, remove the ring mold and plastic liner and decorate with more fruit, raspberries in my case, lime peels and confectioner’s sugar.
*Plastic liners can be bought in specialized stores such as www.jbprince.com.
Le coin francais
La recette de Mercotte est là, mais vous le savez sans doute déjà! J’ai eu besoin d’utiliser plus de gélatine que le 1/4 de feuille proposé par Mercotte dans la recette car ma gelée ne prenait pas la première fois. Merci Mercotte, c’était délicieux, surtout pour une première fois!