Yuzu, strawberry and pistachio mousse cake

by Chiara

There are so many flavors that go well with the Japanese yuzu, but this cake combines the dream team of strawberry and pistachio, that’s one of my favorite union of all time.
Valrhona has created some new “chocolate” couvertures called Inspiration, which have a veritable fruit flavor and an authentic and bright color ’cause they are composed by fruit or nut puree + cocoa butter + sugar. I love them so much and for this cake I’ve picked both the Yuzu Inspiration and the Strawberry Inspiration couvertures.
The cake is composed by:

  • Pistachio croustillant, the crispy component on bottom of the cake that gives a delicious crunchiness
  • Pistachio and lime sponge biscuit, very soft and moist and with an intense pistachio flavor thanks to the combination of both pistachio flour and pistachio paste. The pistachio nuts give a warm and pleasing tasty flavor to the cake
  • Strawberry Inspiration crémeux with a very sweet creamy texture which help to lessen the sourness of the citrus fruit
  • Strawberry confit to enhance the strawberry flavor
  • Yuzu Inspiration and vanilla mousse, light, fresh, fluffy and with a sweet vanilla scent
  • Yuzu Inspiration mirror glaze for a touch of brightness

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Yuzu, strawberry and pistachio mousse cake

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Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Pistachio and lime sponge biscuit
38 g melted butter, lukewarm (45°C)
60 g egg yolks, to room temperature
38 g eggs, to room temperature
45 g caster sugar
38 g pistachio paste
zest of 2 lime
¼ tsp (1,25 g) Maldon salt
112 g pistachio flour
19 g type 1 whole wheat flour (150-180W)
90 g egg whites, to room temperature
52 g caster sugar

Pistachio crumble
40 g soft butter, to room temperature (20-25°C)
40 g pistachio flour
40 g cane sugar
40 g type 2 whole wheat flour (150-180W)
⅛ tsp (a pinch) Maldon salt

Pistachio croustillant
65 g Ivoire 35% white chocolate
65 g pistachio paste
80 g pistachio crumble
40 g raw shelled pistachios

Strawberry Inspiration crémeux
65 g strawberries puree
4 g glucose syrup
2 g gelatin sheets gold strength (200 Bloom)
10 g cold water to soak the gelatin sheets
88 g Strawberry Inspiration couverture
130 g heavy cream 35% fat content, cold
¼ tsp (1,25 g) natural red food coloring

Strawberry confit
120 g strawberry puree
20 g Dulcita raw cane sugar
20 g acacia honey
2,6 g pectin NH
4 g lime juice

Yuzu Inspiration and vanilla mousse
175 g yuzu puree or mandarin citrus fruit puree
133 g Yuzu Inspiration couverture
4,2 g gelatin sheets gold strength (200 Bloom)
21 g cold water to soak the gelatin sheets
205 g heavy cream 35% fat content, cold
1 vanilla bean

Yuzu Inspiration mirror glaze
54 g yuzu puree or mandarin citrus fruit puree
74 g caster sugar
87 g glucose syrup DE 38/40
74 g sweetened condensed milk
8 g gelatin sheets gold strength (200 Bloom)
40 g cold water to soak the gelatin sheets
127 g Yuzu Inspiration couverture
110 g Absolu Cristal (neutral gelatin)
11 g water
2,5 g (½ tsp) natural yellow food coloring 

Assembly and decoration
Ivoire 35% white chocolate flexible band
Ivoire 35% white chocolate discs (1cm / 2cm / 3cm wide)
edible flowers

Instructions

Pistachio and lime sponge biscuit

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
  2. Melt the butter in the microwave and set aside to cool slightly down (45°C). In the bowl of the freestanding mixer fitted with paddle attachment combine together egg yolks, eggs, 45 g of caster sugar, pistachio paste, lime zest and salt and work until obtain a smooth batter. Add in the melted, lukewarm butter little by little and, once blended, add in the pistachio flour mixed with the whole wheat flour. Work until obtain a smooth, homogeneous batter.
  3. In the bowl of the freestanding mixer fitted with whisk attachment beat the egg whites just until a bit foamy (not stiff peaks). Add slowly and little by little the 52 g of caster sugar and beat until obtain a shiny meringue.
  4. Add a small part of the meringue into the batter and fold vigorously with a spatula to soften the batter. Then fold gently the meringue into the batter in two times using always the spatula.
  5. Transfer the mixture into the mould, spread it out evenly with a palette knife and bake for approximately 20 min, until slightly golden. Remove from the oven and allow to cool completely before cutting it with a 16 cm stainless steel cake ring. I suggest you to put the sponge biscuit in the freezer for about 1h before cutting. In this way it will be cold but not fully frozen and you can cut it without ruining it. Wrap the biscuit sponge with clingfilm and store in the freezer.

Pistachio crumble

  1. Preheat the oven to 160°C, ventilation mode. Place all the ingredients into a small grinder and mix until obtain a sandy mixture.
  2. Spread the crumbs on a perforated tray lined with a Silpat mat and place in the freezer for 30 minutes.
  3. Bake the crumble for about 15 minutes, until golden-brown. Remove from the oven and dust with cocoa butter powder (Mycryo) to preserve the  crunchiness. You can store any leftover crumble in an airtight container to room temperature.

Pistachio croustillant

  1. Melt the white chocolate in the microwave to 45°C.
  2. Add the pistachio paste and stir with a spatula.
  3. Roughly chop the shelled pistachios with a small food processor or grinder then add into the mix of white chocolate-pistachio paste, followed by the pistachio cumbles. Combine well with a spatula to obtain an uniform and grainy mixture.
  4. Spread the croustillant on the base of the frozen cake with a small palette knife about 3 mm thick and place in the freezer. Store the leftover croustillant in an opaque airtight container to room temperature and away from light.

Strawberry Inspiration crémeux

  1. Soak the gelatin sheets in cold water.
  2. Melt the couverture in the microwave to 45°C.
  3. Heat the strawberries puree with the glucose in the microwave without boiling, then add the soaked gelatin sheets and stir with a spatula to dissolve the gelatin.
  4. Pour the strawberries puree in two times over the melted couverture and stir vigorously with a spatula to obtain a smooth cream.
  5. Transfer the cream into a mixing glass and emulsify with the hand blender to obtain a glossy and velvety texture. Add slowly and to wire the cold heavy cream, blending continuously with the mixer and without adding air bubbles. Add the natural red food coloring to enhance the pink color and emulsify once again.
  6. Pour into a 16 cm round silicone mould to 1cm thick and place in the freezer for 2h.

Strawberry confit

  1. In a saucepan combine together the strawberry puree with the acacia honey and heat to 40°C.
  2. In a small bowl mix together the Dulcita sugar with the pectin NH. Add this mix into the strawberry-honey mixture when it is 40°C. Bring to boil and cook for 1 minute to medium heat, stirring continuously with a rubber spatula . Remove from the heat and add in the lime juice.
  3. Pour the confit into a baking dish, cover with clingfilm touching the surface and chill in the fridge for about 30 minutes, until it is lukewarm and not completely set.
  4. Spread the confit to 2-3mm thick over the frozen crémeux and freeze for 1h.

Yuzu Inspiration and vanilla mousse

  1. Soak the gelatin sheets in cold water. Melt the Yuzu Inspiration couverture to 45°C and heat the yuzu or mandarin citrus fruit puree without boiling (45-50°C). Add the soaked gelatin sheets and stir with a spatula to dissolve the gelatin sheets.
  2. Pour the yuzu puree in three times over the melted couverture and stir with a spatula to obtain a smooth cream.
  3. Pour the cream into a measuring cup or mixing glass, add the vanilla seeds and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  4. Semi-whip the heavy cream and fold it gently into the lukewarm yuzu cream.
  5. Transfer the mousse into a 18 cm round silicone mould. Insert the frozen crémeux-confit insert (with the confit facedown, touching the mousse) and press gently and slightly down until it is level with the mould. Cover the insert with the remaining mousse and finally place the pistachio sponge biscuit (with the biscuit facedown and the pistachio croustillant upwards). Press it gently and slightly down until it is level with the mould. Clean any excess mousse with a palette knife. Freeze for approximately 4-6 hours in a domestic freezer or 90 minutes in a blast freezer.

Yuzu Inspiration mirror glaze

  1. Soak the gelatin sheets in 40 g cold water for at least 10 min. Melt the Yuzu Inspiration couverture in the microwave to 45°C and pour into a measuring cup or mixing glass.
  2. Heat the yuzu puree, caster sugar and glucose syrup in a saucepan to 104°C.
  3. Remove from the heat and add in the sweetened condensed milk and the soaked gelatin sheets and stir with a spatula.
  4. Pour over the melted couverture and emulsify with the hand blender, without adding air.
  5. Bring to boil the Absolu Cristal with 11 g water, add into the yuzu glaze and emulsify once again. Add the natural yellow food coloring to enhance the yellow color of the glaze and emulsify once again.
  6. Strain the glaze into a baking dish to remove any possible bubbles, cover with clingfilm pressed on top of the glaze and put in the fridge for 12h or overnight
  7. Heat the glaze in the microwave to 40°C then pour it into a mixing glass, emulsify with the and blender and allow to cool to 32-34°C. If you melt the glaze to 32-34°C, it will not be shine and glossy.
  8. Once the glaze is 32-34°C, unmould the frozen mousse cake and set on a 14 cm stainless steel cake ring with a pair of clingfilm sheets underneath, to collect the excess glaze. Cover the cake with the glaze at 32-34°C. Wipe off any excess glaze on top of the cake with a large flat palette knife, angling it slightly and lifting it up at the edge. When the glaze stops dripping, remove any excess glaze from the base with a small sharp knife. Place the finished cake onto a plate and place in the fridge. The leftover mirror glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Assembly and decoration

  1. For both the Ivoire white chocolate flexible band around the cake and the Ivoire white chocolate discs on top of the cake you need to temper the Ivoire 35% white chocolate. I always use the tabling method and you can find here the method. The tempering curve you need to follow is: 40/45°C (melting) - 26/27°C (cooling) - 28/29°C (usage).
  2. Make the Ivoire white chocolate flexible band: grease slightly the work surface with a non-stick spray or a bit of butter and stick an acetate strip of 60 cm length and 3 cm high. Pour a line of tempered white chocolate lengthwise and smooth the surface of the chocolate with a small palette knife until it runs over the end of the strip. Spread out the chocolate in a thin and even layer. Place the strip in one clean side of the work surface and allow to set slightly until the strip is pliable and not fully set (about 5 minutes). Mark approximately 0.5 cm length on either end so the ends of the band are neat. Wrap the chocolate band around the cake with the chocolate side touching the mousse. Once the chocolate is completely set, peel back the acetate strip.
  3. Make the Ivoire white chocolate discs: pour a line onto one edge of a guitar sheet (on the left side, for example). Place another guitar sheet on top and use a teflon rolling pin or a PVC pipe to roll out the chocolate to the other end of the sheet (on the right side, for example). Spread out the chocolate in a thin and even layer. Allow to set for a moment, then make some discs using a round Exoglass cutter to 1 / 2 / 3 cm wide. Allow the chocolate to set completely to room temperature.
  4. Decorate the top of the cake with the tempered white chocolate discs and some edible flowers.

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2 Comments

Asya Lukaycheva 12 January 2020 - 9:38

Amazing job! Thank you for the sharing.

Reply
Chiara 19 January 2020 - 9:42

Thank you very much Asya, I appreciate this 💕

Reply

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