Peach Mousse Cake And Pink Grapefruit Food

PEACH AND CREAM CAKE

Steps:

• Preheat your oven to 350F, and grease and line three 6″ cake pans.
• Melt your butter, whisk in the milk, and warm until warm to the touch.
• Set aside to cool, stirring occasionally so the butter and milk don't separated.
• In the bowl of a stand mixer, beat your eggs on high until light and fluffy.
• Add the granulated sugar and beat until dissolved.
• Gently fold in the flour, baking powder, and vanilla extract until just combined.
• Fold in the milk-butter mixture, and divide the batter evenly between your three pans.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Once the cake pans are cool enough to handle, turn them out and wrap them in plastic wrap. Refrigerate.
• Using a double boiler with the bowl of your stand mixer, whisk together your egg whites and sugar for the frosting.
• Heat until the mixture is hot and the sugar dissolves.
• Remove the bowl from the double boiler, and beat on high using the whisk attachment until stiff peaks form and the mixture has cooled to room temperature (8-10 minutes).
• Switch to your paddle attachment, and begin adding your cubes of cold butter while mixing on low-medium.
• Once all the butter is in, increase the speed to high and beat until a smooth frosting forms.
• Add the vanilla extract and mix until just combined.
• Wash and dice your ripe peaches, and puree in a blender.
• Pour half of your puree into a small saucepan, and stir in your sugar and gelatin.
• Cook the mixture over medium heat until hot, but not boiling.
• Remove the mixture from the burner, and stir in your remaining peach puree.
• Plunge the bowl of peach mousse into an ice bath, and stir as the mixture begins to thicken.
• Once the mixture thickens to the consistency of pudding, whip your heavy cream, and gently fold it into the peaches until just combined.
• To assemble your cake, start by spreading a thin layer of frosting on the first layer.
• Spoon a small amount of your frosting into a bag, and pipe a rim around the edge of your frosted layer.
• Fill the center with mousse, and top with your second layer.
• Repeat this process for the second layer.
• Once your cake is filled, give it a light crumb coating with the frosting and place it in the refrigerator to chill for at least 3 hours or until the mousse is set.
• To finish frosting the cake, frost the top, making it as even and smooth as possible.
• Divide the remaining frosting between 3 bowls, leaving one uncolored, and coloring the other two different shades of orange (or peach, if you will).
• Spoon your frosting into piping bags, and starting at the bottom with the darkest shade, begin piping your frosting on and around your cake.
• Use an offset spatula to smooth it out.
• Top the cake with fresh fruit, sprinkles and/or flowers.

GRAPEFRUIT MOUSSE

Steps:

• Cut the peel and pith from 1 pink grapefruit with a paring knife, then cut into segments and chop. Whip 1 1/2 cups heavy cream with 6 tablespoons sugar and 1 tablespoon Campari until soft peaks form. Fold in the grapefruit. Divide among bowls.

PEACH MOUSSE CAKE AND PINK GRAPEFRUIT

Steps:

• Heat the water bath. Add the sugar and the eggs starting to beat them with a whisk.
• When the water bath is hot, place the bowl on top of the pot. The water must not touch the bottom of the bowl.
• Stir the mixture until it reaches a temperature of 50 ° C, at which point remove it from the water bath.
• With an electric whisk or a planetary mixer, whip the hot mixture by adding a pinch of salt and vanilla.
• Heat the oven to 180 °C.
• When the mixture is well whipped, lower the speed and add the flour little by little.
• Pour the mixture into baking tray lined with parchment paper, and bake for 25 minutes at 180 °C.
• Once cooked, let it cool and then cup with the 10 cm pastry cutter, and do not remove it from the ring.
• Take a 12 cm diameter pastry cutter. Cut a piece of plastic wrap and place the pastry on it closing the bottom, block the edges on the outer edge of the pastry with an elastic band for safety. Place it on a plate or tray with a piece of kitchen paper so that it does not slip and keep it handy.
• Squeeze a pink grapefruit and weigh the liquid add the stevia or sugar. Heat it over low heat, without boiling it. Add the agar-agar and mix well until completely dissolved for about a minute. Turn off the heat and pour the mixture into the pastry pan. Let it cool and it will solidify. Once cold keep it in the fridge.
• Peel the peaches, weigh and blend them, keep in the fridge.
• Heat the milk without boiling it. Soak the isinglass in the water.
• In a saucepan, put the 40 g of yolk, the stevia and the vanilla extract, mix well until the sugar dissolves.
• When the milk is hot, pour it into the saucepan with the yolk and sugar. Put on low heat and continue stirring until it becomes creamy and add the squeezed isinglass, do not cook over. Turn off and let cool.
• Whip the cream but not completely, it must remain frothy and not firm. Once the cream is cold, pour it gently into the cream, stirring with a spoon or spatula from top to bottom. Pour in the white peach puree and mix.
• With the 15 cm pastry cutter cup the sponge cake, it must not be higher than 1 cm. Leave it on the bottom of the pastry ring, if you use the hinged pan, use the ring as a shape and with a knife cut the dough to size.
• Pour a maximum of 2 cm of cream into the mold, and put the mixture in the fridge for 30 minutes. I advise you to raise the fridge a little. Keep the remaining cream covered out of the fridge.
• After half an hour, remove the pan and the jelly from the fridge. Start by removing the elastic from the gelatin and then the foil.
• Gently place the mold with the gelatin in the center of the pan with the mousse. Take a small knife and remove the jelly from the edge and remove the pastry ring.
• Pour the other cream so as to cover the gelatin, keeping a part of it. Return to the fridge for another 30 minutes.
• Take a hint of colorong, add it to the remaining cream, and mix well.
• After 30 minutes, pour the rest of the cream into the mold and put it back in the fridge for 3 hours.
• Peel the grapefruit and shell the wedges.
• After 3 hours unmold the cake. Take a kitchen rag and pour hot water over it, wring it out and fold it in half. Wrap it around the pan for a few seconds. Remove the pastry rings or slowly open the hinge if you have used the cake pan.
• Place the cake on a plate and decorate with the sprinkles of pink grapefruit forming a crown on the cake.

GINGER AND PINK GRAPEFRUIT CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
• Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
• Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
• For filling:
• Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
• Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
• Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
• For topping:
• Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
• Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.

PEACH MOUSSE RECIPE

Steps:

• Peel and dice peaches (you should have 3 cups diced), transfer to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use.
• In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat - don't overcook.
• Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
• Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
• In a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbsp lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.