Caprice mousse cake

Here’s a recipe for delicate “Caprice” mousse cake.

It consists of:

- a mousse cheesecake with tonka beans;

- a brownie biscuit;

- a crunchy waffle layer with crushed nuts (cashews & almonds) and caramel;

- mango coulis;

- chocolate anglaise.

The calculation is for an 18 cm (7 inch) mold.

1. Sift the dry ingredients into a bowl.
2. Melt the chocolate, and mix it with warm buttermilk.
3. Whisk the egg with sugar.
4. Add the chocolate-buttermilk mixture to the eggs, and whisk until smooth; add the dry ingredients.
5. Bake the brownie biscuit in the oven preheated to 175-180C (347 to 356F) for 25 to 30 minutes (the exact time depends on your oven).
6. Wrap the cooled brownie in plastic, and freeze.

1. Mix the ingredients, and bring them to a boil.
2. Boil for 2 to 3 minutes.
3. Remove the mass from the heat, and pour it into a ring; freeze.

1. Grind the egg with a whisk with cocoa and sugar until smooth
2. Heat the cream to 75C (167F), and pour it into the egg mixture in a thin stream, stirring constantly. Return the resulting mixture to the heat, and brew the anglaise (stirring constantly and actively with a whisk along the bottom of the stewpan to bring the mass to thicken). Remove the anglaise from the heat, and add the squeezed gelatin. Stir until smooth, and pour over the chocolate; punch with a blender.
3. Pour the anglaise into the ring, and let cool to the room temperature; freeze.

1. Melt the chocolate, and mix it with the vegetable oil until smooth.
2. Chop the nuts, and add it to the chocolate mix; add the waffle crumbs.
3. Stir the mix, and spread it evenly on the frozen brownie. Freeze.

1. Grate 1 tonka bean into the cream (#2), and put in the fridge for 12 hours.
2. Grate 0.5 tonka bean in the cream (#1), and heat it to 75C (167F).
3. Grind the egg yolks with the sugar.
4. Pour the hot cream into the egg mixture in a thin stream; return it to the heat, and brew the anglaise.
5. Remove it from the heat, and add the squeezed gelatin; pour over the chocolate.
6. Mash the mass with a blender.
7. Add the mixture to the room temperatured cream cheese, and punch it with a blender until silky.
8. Cool to 30C (86F).
9. Whisk the cream (#2) until tender, and it combine with the cheese base.