These mousse cakes are light and refreshing, deliciously fruity and slightly savoury with the black sesame. And they look like stones, which as a rock climber and nature-lover I totally adore. I discovered the mould on the 3-day pâtisserie course I attended recently (see photos below) and was obviously unable to resist buying it. There are almost no recipes specifically for these shapes and I wanted some really fruity entremets with no rich chocolate mousse. So here’s my invented do-able recipe for others out there with a zen100 stone mould. Or for wise bakers who can adapt to use the silicone moulds they already have. You can even just layer the elements in pretty glasses to make verrines. The blackcurrant and raspberry mousse is a soft floaty delight, the jelly insert a fresh blackcurrant-raspberry zing and in contrast the matcha bavaroise has a refreshing firmer panacotta-like texture. All on a nutty black sesame genoise base and covered with a neutral white chocolate glaze. Then optionally sprinkle sesame cookie crumbs around your rocks for crunch, flavour and a nice little effect.
Cool and not too sweet
Entremets are some of the easiest impressive desserts you can make. The moulds and freezer do the hard work for you, shaping the simple elements layer by layer. So why not join the legion of French homebakers who regularly whip up mousse cakes? Plus yes there’s cream but the amount of added sugar in the elements is pretty low. And there’s lots of fruit purée to help achieve your five-a-day plus cake-a-day goals. Tee hee.
The experiments and adapting
Using these moulds is a work in progress but in the quest for perfection recipes often get neglected and never see the light of day (or screen). These mousse cakes are too delicious to hide away. The insert touches the top and could be trimmed but taste-wise I wouldn’t want it smaller and it does get covered by glaze. But please adapt shapes and flavours as you like. This first stone was decorated with pink and purple shades.
You can vary the glaze colours and fruit. Oh and I ordered a bucket of black sesame paste online and absent-mindedly bought various packets of matcha so they’re appearing regularly in my baking. Luckily I love them in cakes but the genoise can be plain vanilla and the bavaroise too.
You could also create a large entremets, stone cakes and verrines all in one go by making larger quantities. Which is what I did and had loads of lovely cake, some stored in the freezer…
This was my first time using the Trinity mould with its three savarin shapes. Love it! Raspberries are placed inside the jelly and some mashed at the bottom of the matcha mousse insert. Not so neat but lovely and fresh adding extra texture.
Or use a classic cake ring to layer the elements horizontally on top of each other.
Verrines should have neat lines but I suddenly decided to add fresh raspberries, yum. For a neater look cover the raspberries with the first layer of jelly. Really enjoyed eating these by the way! A great summer no-bake dessert…
THE RECIPE – for 6 stone cakes (may have enough for 12 if you have 2 moulds) and 4 – 6 verrines, depending on size of glasses
I’ve adapted the fruit mousse, jelly and genoise from previous blog recipes and added a matcha bavaroise. Quantities are approximate and it’s tricky to make very small amounts so have more little plastic glasses on hand to fill with extra mousse and freeze for another day. My caramel and raspberry dome cakes post has quite similar processes if you’d like to see more details and photos there. All the illustrated recipes below are printable, just click on them.
- probe thermometre
- small heavy-based saucepan
- zen100 silikomart mould (or 2), or 6-dome mould
- SF004 8-dome cavity silikomart mould
- Piping bag(s), plastic disposable or re-usable
- small offset spatula
- 2 or 3 jugs
- Bamix – hand blender
- 4 – 6 smallish jars for verrines, with some extra plastic ones for freezing
- Day 1 or earlier: 1st half of insert (jelly, 15 mins) then 4 hours or more later 2nd half of insert (bavaroise, 20 mins).
- Day 2: Genoise (30 mins + 12 mins baking); mousse and placing insert/sponge (about 20-30 mins).
- Day 3 or later: make glaze (15 mins); unmould and glaze (15 mins).
Verrines: make just the jelly, bavaroise and mousse over 1 to 3 days. Or assemble progressively with any leftovers while making the cakes.
Blackcurrant and raspberry jelly insert
Notes: a) if using Capfruit or Ravifruit purée (containing 10% sugar) use 125g/ml purée and 32g (2 tbsp + 1 tsp) caster sugar; b) if making a large entremets too increase quantities approximately x3 (cake ring) or x4 (trinity mould).
- 112g/ml blackcurrant purée and raspberry purée (seedless) – I used 88g/ml raspberry and 34g blackcurrant, it’s flexible
- 45g/3 tbsp + 1/2 tsp caster/superfine sugar (use a little under half to whisk with the pectin and the remainder in the fruit purée). I made it a little healthier using 20g/4 and 1/4 tsp sugar with the pectin then 25g/1 tbsp + 1 tsp pure maple syrup to heat with the purée.
- 3.5g/3/4 tsp pectin NH – can be replaced with 3 and 1/2 sheets (7g) gelatine but use the method for raspberry jelly inserts in the basics section (the texture will be a little different).
Quickly pipe into the insert mould(s) half-way up (or a little less), leaving space for the bavaroise. Freeze about 3-4 hours or more before making the bavaroise.
Matcha bavaroise insert
- 3g gelatin sheets (1 and 1/2 sheets)
- 18-20g egg yolk (from medium-large egg)
- 50g/1/5 cup + 1 tsp caster (superfine) sugar
- 1- 2 tsp matcha tea powder, to taste (optional, can replace with 1-2 tsp pure vanilla extract)
- plus 10g/2 tsp caster (superfine) sugar in the milk
- 180g/ml full-fat milk
- 1-2 tbsp yuzu or lemon juice, optional
- 200g/ml cold fresh whipping cream, 35% fat
- Cover the gelatin sheets in a bowl of cold water to soften about 10 minutes.
- Lightly whisk the yolks, 50g of caster sugar and matcha tea powder in a medium-sized bowl until foamy.
- Bring milk and 10g of sugar slowly to the boil (stir to dissolve sugar).
- Pour milk onto the yolk mixture and whisk.
- Pour mixture back into the saucepan and stir constantly with a whisk over low heat until it thickens enough to coat the back of a spoon (at 82ºC/179ºF on the probe thermometre). Do not allow to boil.
- Immediately take off heat. Squeeze the water out of the gelatin sheets then whisk into the mixture to dissolve. Pour into a clean bowl and allow to cool to around 30ºC/86ºF.
- While it’s cooling whisk the cream to very soft peak (droopy).
- Fold 1/4 of the cream into matcha mixture (which is at 30ºC/86ºF) then fold this gently into the big bowl of whipped cream. You can use a rubber spatula or a whisk to fold and turn gently with figure of eight movements until just combined. It will be quite liquid.
- Immediately place in piping bag and pipe into the dome insert moulds over the fruit jelly. Smoothe out flat with a small offset spatula.
Pipe extra mousse in the verrine glasses over the fruit jelly layer and into extra plastic glasses if necessary.
Freeze inserts overnight or 24 hours, … or more.
Sesame genoise (sponge) – it’s easiest to use a large 30cm x 40cm (12in x 15.7in) baking tray so you’ll have loads left over, freeze extra stone bases or large entremets bases for next time (or also make trifles). Otherwise try with 1/4 of the quantities using a smaller baking tray (about 20cm x 15cm/7.8in x6in).
- 100g/3/4 cup + 1 tbsp glutenfree flour mix – I use Doves Farm self-raising gluten free flour (or 80g/two-thirds of a cup cake or plain/all purpose flour plus 20g/2 tablespoons cornflour)
- 40g/1/3 cup ground almonds
- 230-240g beaten egg from about 4 medium to large-sized free-range eggs at room temperature
- 120g/1/2 cup caster/superfine sugar
- a pinch of salt
- 1 tsp pure vanilla extract, to taste
- 45g/3 tbsp black sesame paste, optional
- 1 – 2 tbsp milk to loosen the mixture at the end if needed
Follow this recipe here, method 2 (or use the method you prefer/your own recipe)
- Preheat oven to 180°C/360ºF (static, non-convection oven) or 160°C/320ºF (fan-assisted oven).
- line large baking tray with baking paper.
1. Whisk the flour and ground almonds in a small-medium bowl to combine; 2. Beat eggs and sugar on the standmixer 10-20 minutes until mixture doubles in volume and forms a ribbon; 3. Whisk in vanilla and salt for a few more minutes; 4. With a rubber spatula gently fold in the flour/almonds in 2 goes; 5. After the flour is almost incorporated fold 1/5 of the genoise mixture into the sesame paste in a small bowl, then gently fold this sesame mixture into the bowl of genoise until just incorporated. Don’t overmix; 6. If needed gently fold in 1-2 tbsp milk to loosen the mixture to dropping consistency. Again, don’t overmix; 7. Spread in baking tray evenly with as few movements as possible; 8. Bake 12 to 14 minutes until it springs up a little when touched gently with tip of finger or an inserted skewer comes out clean; 9. When out of the oven allow to cool 5 minutes then turn over onto clean sheet of baking paper on a wire rack and carefully peel off baking paper from what was previously the bottom; 10. Cool completely before cutting and inserting in mousse cake(s). Note: for the stones use the interior smaller side of the included cutter; for the Trinity mould cut around 16-17cm/6.3in and 8cm/3in diametre cake rings/plates to make a base ring.
Blackcurrant and raspberry mousse
Preparation: unmould and smooth the fruit/matcha inserts 1 hour or so before making the mousse and place back in the freezer to harden again ready for insertion in the mousse.
Notes: if using Capfruit or ravifruit purée use 250g/ml purée and 50g (1/4 cup less 1 and 1/4 tsp) caster sugar. If you don’t want a lot of extra mousse halve the quantities below.
- 250g/ml liquid whipping cream (35% fat)
- 4 sheets of leaf gelatine (8g) – could use 3 and 1/2 sheets (7g) for a creamier mousse
- 225g/ml blackcurrant and raspberry purée (I used around 108g/ml raspberry purée and 117g/ml blackcurrant purée but it’s flexible)
- 75g/1/3 cup caster/superfine sugar
- Pipe into moulds or glasses quickly (about half-way up) while still fluid and not setting.
- Quickly place the fruit jelly/matcha inserts in the middle and press down a little.
- Now lightly press in the sesame sponge shapes.
- Pipe more mousse around and over the sponge where needed. Smoothe the surface with a small offset spatula.
- Freeze overnight or 24 hours for best results.
Pipe extra mousse in the verrine glasses on top of other layers.
White chocolate glaze – make about 45 minutes before assembling so it can cool down at room temperature
- 3 and 1/2 sheets leaf gelatine (7g) or 4 sheets (8g)
- 100g/3.5oz good-quality couverture white chocolate (34% cocoa butter minimum)
- 65g/ml (2fl oz.) unsweetened condensed milk (evaporated milk)
- 100g/1/2 cup less 2 and 1/2 teaspoons caster/superfine sugar
- 100g/approx. 6 and 1/2 tablespoons glucose syrup
- 50g/ml mineral water
- very slight knife-tips of 2 or 3 shades of powdered hydrosoluble food colouring or Wiltons gel (colours of your choice). I used silver and bronze liposoluble (fat soluble) colouring powders alone (silver to get a shiny white) or to give a sheen to other colours. I used pink mixed with a little blue (but that liposoluble powder was not great quality and dots appeared). Suggested colours: pink, grey, …
Separate the glaze into 2 or 3 jugs and add different colours to each (see step 6 above).
See a simple demo on the Just in Cooking video (watch from 6:33 to 8:18).
- If using a bamix (star attachment) keep under the glaze to avoid making bubbles. Tip it at 45º just below the surface to create a whirpool sucking in bubbles. If you don’t have a bamix then after combining with a whisk switch to a rubber spatula and stir slowly.
- You can leave the glaze in the fridge overnight to help eliminate bubbles. The next day warm again in the microwave a few seconds at a time (or on a bain marie) to the correct temperature.
- Alternatively carefully place a sheet of plastic film on top of the glaze on contact then gently lift off and bubbles will come off with the film. Lift out the remaining bubble or two with the tip of a teaspoon.
Assembling and glazing
- Take your mousse cakes out of the freezer and unmould. Smoothe the surfaces if necessary and place in the freezer 1 hour or more so they harden completely again (if you have trouble unmoulding place back in the freezer until solid and make the freezer colder if necessary).
- Before glazing set out all your equipment. Place a wire rack on a fairly deep and clean baking tray (this catches glaze drips to scoop out and reuse). Set out your cake plate/bases. Have your small and large offset spatulas ready for moving the cakes around.
There’s a similar process and more photos on my caramel/raspberry dome cakes post (here there’s more freezing in between) and you can watch the Just in Cooking video (7:44 – 8:17). Justine’s pouring’s a bit erratic but works – just try doing it more systematically.
- From the freezer take 1 or 2 stone cakes at a time and place on the wire rack (so the others stay cold in the freezer).
- Start pouring over the middle of a stone cake and swirl around towards the edges. To achieve a tricolour effect you can either swirl various colours over each other in one jug or alternate pouring with jugs of different colours (alternating very quickly, it’s a bit risky). Check the sides to see the glaze covers everything. Note: you should try to pour the glaze in one go otherwise it can get lumpy – but if your glaze is quite liquid you could go over it again. Minor flaws could be covered up with decorations later.
- Allow to set a few minutes then slip the small or long spatula under the cake to rotate it a little against the rack (this neatens the bottom edges). Lift your cake onto the serving plate or base.
- Repeat this process for all the stone cakes. Scrape excess glaze out of the baking tray underneath and into a clean jug and use to pour over the next cake(s). Don’t stir so you’ll still get a swirly effect.
Sesame cookie crumbs (optional, for decoration)
Make these to serve crumbled around completed cakes. They can be crushed even finer to look like sand. Save extra cookie crumbs in airtight tupperware in the freezer for use another day.
Eating and storing
Allow the cakes to defrost a few hours in the fridge or at room temperature before eating. They’re actually very nice with the centres a little frozen and cold. They’ll keep in airtight tupperware in the fridge up to 3 or 4 days and in the freezer up to 2 weeks to 1 month or more. They’re lovely and light. Yum yum.
It was an amazing 3-day course with David Vidal at El Mon Dolc de Claudia here in Barcelona. We learnt so much: recipes, tips, tricks, ideas, inspiration.. Chef David shared some wonderful stuff with us. More about that in another post. Oh and we discovered the stone mould and how yummy verrines can be. 🙂
So these are my beloved blackcurrant, raspberry, matcha and black sesame stone mousse cakes. Hope you enjoyed them and if you ever want to buy a new mould… 🙂
Farewell dears! Wishing you a wonderfully creative yummy week ahead with more happy baking and eating! 🙂 Lili x