Another amazing creation from our resident pastry chef Gunawan!
Mirror Glazed Cake - something extra special to make for those of you who love a challenge in the kitchen, you'll definitely be rewarded with a mouthful of this in the end!
No added sugar White chocolate & Matcha Mousse
- 250ml heavy cream
- 80g Lakanto Icing Powder
- 4 tbsp Matcha powder
- 250g no added sugar white chocolate
- 8g gold gelatine sheet
- 400g whipped cream
- Combine cream with matcha powder in a small saucepan and bring just to the boil.
- Pour over the chocolate and leave to stand for 2 minutes before stirring into a smooth ganache.
- Stir in softened gelatine and then cool to around 30°C then gently fold in the whipped cream. Pipe it into silicone mould and freeze.
Dark mirror glaze
- 90g Lakanto Classic Monkfruit Sweetener
- 30g unsweetened cocoa powder
- 70g water
- 55g Cream
- 6g gold gelatine leaf
Method
- Stir Lakanto Classic Monkfruit Sweetener, unsweetened cocoa powder and water together to make like a paste.
- Then stir in with cream into saucepan.
- Bring to boil then keep it aside.
- While still warm stir in softened gelatine leaf.
- Apply to the mousse ball and decorate
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