A mousse Turron to fall between two sponge cakes, and a crunchy caramel decoration crushed ... Poached pears with some ... Simply exquisite!
I do not really have time to put all the details of the recipe in its entirety yet, so I see refers to the different recipes.
Entrement exquisite mousse Turron Jijona
Ingredients: for 5-6 people (a cake of diameter 20 cm)
- 1 sponge cake made with two eggs (recipe here )
Mousse Turron:
- 110 gr Turron Jijona
- 230 grams of liquid whipping cream
- 1 egg
- 1 sheet gelatin (1.5 for a little more firmness, but it is not necessary either)
Ganache:
- 50 gr cream
- 50 gr white chocolate
- caramel crunch recipe here according , crushed with a roller.
- 5 or 6 pears poached by recipe here.
Preparation:
The day before, and cut the cake in half horizontally.
Make mousse:
Soften gelatin in cold water.
Fit the cream according technique here.
Crush block Turron for crumbs.
Whisk the whole egg beater in a double boiler until frothy and warm. Y to add the drained gelatine, beat little to melt.
Add egg and Turron whipped cream by beating a little, just for good mélangerle all.
Place 1 / 2 sponge cake on a serving platter, surround with a circle pin. Pour the mousse, the level and place the second sponge on it. Refrigerate.
The next day, according to the ganache technique here , pour over the cake, smooth, cool hand.
crushed toffee Crumble over cake. Refrigerate for 2 hours.
Finally, garnish with two or three poached pears, and serve others to share.
Enjoy, because-as ... MMHH is extra, perfect, unforgettable!
- 1 sponge cake made with two eggs (recipe here )
Mousse Turron:
- 110 gr Turron Jijona
- 230 grams of liquid whipping cream
- 1 egg
- 1 sheet gelatin (1.5 for a little more firmness, but it is not necessary either)
Ganache:
- 50 gr cream
- 50 gr white chocolate
- caramel crunch recipe here according , crushed with a roller.
- 5 or 6 pears poached by recipe here.
Preparation:
The day before, and cut the cake in half horizontally.
Make mousse:
Soften gelatin in cold water.
Fit the cream according technique here.
Crush block Turron for crumbs.
Whisk the whole egg beater in a double boiler until frothy and warm. Y to add the drained gelatine, beat little to melt.
Add egg and Turron whipped cream by beating a little, just for good mélangerle all.
Place 1 / 2 sponge cake on a serving platter, surround with a circle pin. Pour the mousse, the level and place the second sponge on it. Refrigerate.
The next day, according to the ganache technique here , pour over the cake, smooth, cool hand.
crushed toffee Crumble over cake. Refrigerate for 2 hours.
Finally, garnish with two or three poached pears, and serve others to share.
Enjoy, because-as ... MMHH is extra, perfect, unforgettable!
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