Text 32597, 57 rader
Skriven 2013-01-13 06:17:44 av Dave Drum (1:261/38)
Ärende: Gourmet 1373
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rhubarb-Mascarpone Mousse Cake - Part 2
 Categories: Cakes, Desserts, Fruits, Cheese
      Yield: 10 Servings

           CONTINUED FROM PART ONE

  Assemble mousse cake: Carefully halve cooled cake
  horizontally, then spread jam on bottom half and
  reassemble

  Invert bottom of spring-form pan (to make it easier to
  slide cake off bottom), then lock on side. Lightly oil
  bottom and sides of pan with some vegetable oil.

  Arrange cake in center of spring-form pan. Spoon rhubarb
  mousse into pan over cake. Smooth top. Rap pan on counter
  twice to release any air bubbles and chill cake,
  uncovered, until mousse is set, at least 2 hours.

  Make glaze: Sprinkle gelatin over water in a small heavy
  saucepan to soften, 1 minute. Heat gelatin over low heat
  until it has dissolved. Remove from heat then stir in
  reserved rhubarb syrup.

  Pour glaze over chilled mousse, tilting pan slightly to
  cover it completely in an even layer. Chill, uncovered,
  until glaze is set, at least 1 hour.

  To serve: Let cake stand at room temperature 30 minutes to
  soften slightly. Wrap a kitchen towel dampened in hot
  water around the side of the pan for about 15 seconds. Run
  the tip of a thin knife around the edge of the pan, then
  gently unlock and remove sides of spring-form pan.

  Cooks' Notes: Mousse cake can be made 1 day ahead and kept
  chilled. Loosely cover with plastic wrap once glaze is set
  (use toothpicks to keep plastic wrap from touching glaze,
  if necessary).

  by Shelley Wiseman

  Gourmet Live | April 2011

  Yield: Makes 8 to 12 servings

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

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... Hope is tomorrow's veneer over today's disappointment. -- Evan Esar

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