(for the cake)
1/4 cup (60 ml) unbleached all-purpose flour
1/4 teaspoon (1 ml) baking powder
1/4 cup (60 ml) unsalted butter, softened
1/4 cup (60 ml) sugar
1 egg
(for the mousse)
5 t (25 ml) gelatin
1/3 cup (75 ml) cold water
1 cup (250 ml) milk
4 egg yolks
1 cup (250 ml) sugar
4 cups (1 L) fresh raspberries or 4 cups (1 L) frozen and thawed raspberries (1 package of 600g)
3 T (45 ml) lemon juice
1 1/2 cup (375 ml) 35% cream
(for the coulis)
1 L fresh raspberries or 4 cups (1 L) frozen raspberries, thawed
1/4 cup (60 ml) sugar
(for the topping)
fresh raspberries
fresh blueberries
whipped cream
[how to make]
(for the cake)
*Preheat the oven to 180°C (350°F). and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Butter the sides.
*In a bowl, combine the flour and baking powder. Set aside.
*In another bowl, cream the butter and sugar with an electric mixer.
*Add the egg and beat until smooth.
*At low speed, add the dry ingredients.
*Spread into the pan and bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool completely.
*Line the inside wall of the pan with a strip of parchment paper. Set aside.
(for the mousse)
*In a bowl, sprinkle the gelatin on the water and let bloom for 5 minutes. Set aside.
*In a saucepan, bring the milk to a boil. Set aside.
*In a bowl, beat the egg yolks and sugar with a whisk.
*Gradually whisk in the warm milk.
*Pour the mixture back into the same saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon.
*Add the gelatin and whisk until completely dissolved. Set aside.
*In a food processor or blender, puree the raspberries and lemon juice until smooth. (Pass through a fine sieve, if desired.)
*Stir in the custard and let cool.
*In a bowl, whip the cream until soft peaks form.
*Fold the whipped cream into the raspberry mixture.
*Pour on the cake. Invert a plate over the pan to prevent the surface of the mousse to dry.
*Refrigerate for 8 hours or overnight.
(for the coulis)
*In a food processor or blender, puree the raspberries and sugar until smooth. Strain.
(for the assembly)
*Unmould the mousse and remove the parchment paper.
*Garnish the cake with fresh berries and whipped cream.
*Serve with raspberry coulis. Store in the refrigerator.
-makes 8-10-
Note: I adopted the recipe from ricardocuisine.com.
Labels: cake recipe, mousse cake recipe, raspberry mousse cake recipe
(for the Ube jam)
1.5 lbs. cooked Ube or an equal amount of cooked purple Okinawan sweet potato
1 cup evaporated milk
1 cup full fat coconut milk
1 cup condensed milk
1 cup white or brown sugar
1/4 t salt
2 t vanilla extract
1 T lemon juice
1/2 cup unsalted butter
(for the Ube donuts)
2/3 cup (100g) mochiko sweet rice flour
1/2 t baking powder
1/4 t kosher salt
2 T (28g) unsalted butter, melted and cooled slightly
6 T (75g) granulated sugar
2 large egg yolks, at room temperature
2 T (28g) Ube Halaya jam
3/4 t Ube extract
1/2 t purple food foloring
1/2 cup plus 1 T whole milk, at room temperature
(for the Ube glaze)
1 1/2 t Ube Halaya jam
2 t whole milk, separated into 1 1/2 t and 1/2 t portions
1/2 cup (57g) confectioners' sugar, sifted
1 t Ube extract
sprinkles, for garnish
[how to make]
(for the jam)
*If you’re using fresh ube or purple sweet potatoes, steam them until tender.
*Then let them cool, and peel. Once peeled, they can be grated with a box grater.
*If you’re using store-bought frozen ube, it’s best to let it thaw out before using.
*Use a heavy bottom, large pot.
*Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.
*Add the grated ube, and stir to combine.
*Heat over medium-high heat. Stir to dissolve the sugar.
*With a stick blender, blend the mixture to make the ube as smooth as possible.
*Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.
*When the mixture comes to a boil, reduce the heat to medium or medium-low.
*Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. (The cook time can range from 40 - 60 minutes.)
*When the jam starts to thicken, add the vanilla, lemon juice and butter.
*Keep whisking to combine all the ingredients.
(The ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency.)
*Carefully spoon the mixture into glass jars while hot.
*Then close with the lids. Allow the jam to cool down to room temperature.
(The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.)
(for the donut)
*Position a rack in the center of the oven and preheat the oven to 350°F.
*In a small bowl, whisk together the mochiko sweet rice flour, baking powder, and kosher salt.
*In a medium bowl, whisk together the butter, sugar, and egg yolks until combined.
*Add the ube jam, ube extract, and purple food coloring and whisk until combined.
*Gradually whisk in the milk until just combined.
*Gradually mix in the dry ingredients into the wet ingredients until just combined.
*Pour the batter into a liquid measuring cup or pitcher with a spout.
*Lightly spray the cavities of a donut pan with cooking spray.
*Use the liquid measuring cup to pour the batter into the cavities, filing each cavity completely up to its brim with batter.
*Bake for 35 minutes. When done, the top of each donut should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached.
*Cool the donuts in the pan for 5 minutes, then turn out to cool completely on a wire rack before glazing.
(for the Ube glaze)
*In a medium bowl, whisk together the ube jam and milk.
*Add the confectioners' sugar, ¼ cup (28 grams) at a time, whisking until completely incorporated and smooth before adding the next batch of sugar.
*Once the glaze is smooth, whisk in the ube extract.
*The glaze will be thick at this point loosen it by whisking in the remaining ½ teaspoon milk.
*Working quickly, dip the top of a donut in the glaze and quickly flip it up so that the glazed side is upright.
*Place on a wire rack to let any excess glaze to drip off.
*Garnish immediately with sprinkles. Repeat with remaining donuts.
*Serve at room temperature. You can serve immediately after glazing, or wait 1 to 2 hours for the glaze to dry and harden.
*The donuts are best on the day that they're made, but can be stored in an airtight container at room temperature for up to 2 days.
-makes 6 donuts-
Note: The Ube jam recipe came from The Flavor Bender.
The Ube mochi donuts recipe came from Hummingbird High.
Labels: mochi donut recipe, Ube donut recipe, Ube jam recipe
