Hazelnut Mousse Cake

 

BANANA HAZELNUT MOUSSE CAKE

BANANA MOUSSE

Ingredients

Creambell White Gold                     100Grams

Banana puree (ripe blended)            100Grams

White chocolate                               200Grams

Creambell White Gold (whipped) 150Grams

METHOD

Take a non-stick sauce pan and cook Creambell white gold and banana puree together.

Boil until reduced 20%.

Remove from heat and add equally chopped chocolate.

Stir until dissolved.

Give rest to banana ganache for at least 4 hours.

Finally fold into whipped cream slowly and fill in moulds.

 

HAZELNUT GANACHE

Ingredients

Creambell truffle delight               200Grams

Nutella                                           100Grams

White chocolate                             250Grams

METHOD

In a non-stick sauce pan cook Creambell truffle delight and Nutella until just boil.

Remove from heat add chocolate.

Stir until well combined.

Sieve and give rest for at least 4 hours until comes in piping consistency.

 

HAZELNUT GLAZE

Creambell White Gold                     200Grams

Nutella                                             50Grams

White chocolate                               125Grams

METHOD

In a non-stick pan cook Creambell white gold and Nutella together.

Boil until reduced by 20%.

Remove from heat add chocolate.

Stir until dissolve and sieve.

Give rest for at least 4 hours and melt again at 32degrees in microwave.

Pour on chilled cakes.

 

HOW TO ASSEMBLE

Take an 8 ‘’ inches round ring and 7” inches round sponge.

Cut sponge in three layers.

Place ring on a cake base and start layering the cake.

Soak sponge pipe ganache and press with another sponge.

Repeat the same for two times and fill the sides and remaining top with banana mousse.

Freeze the cake overnight.

De-mould the cake and place on a elevated grill.

Glaze the cake with hazelnut glaze and refrigerate again for at least 30minutes.

Garnish the cake with chocolate décor and burnt marshmallow.