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Before you jump to Charlotte Made with Cheese Mousse recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.
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Healthy foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch break. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain food items is always better than eating the refined grains we commonly come across in our grocery stores.
You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to charlotte made with cheese mousse recipe. To make charlotte made with cheese mousse you only need 24 ingredients and 15 steps. Here is how you do that.
The ingredients needed to prepare Charlotte Made with Cheese Mousse:
- Prepare Cookies for the sides
- You need 1 Powdered sugar
- Prepare 3 Egg yolk (2)
- You need 3 Egg white (2)
- Prepare 1 pinch Salt
- Take 70 grams Granulated sugar for the meringue (50 grams)
- Prepare 75 grams Cake flour (50 grams)
- Get 1 Powdered sugar (as needed)
- Use 18 cm Sponge cake base (or 15 cm in diameter)
- Get 2 Egg (1.5)
- You need 50 grams Granulated sugar (35 g)
- Take 40 grams Cake flour (30 g)
- Use 15 grams Cornstarch (10 g)
- Use 25 grams Butter (18 g)
- You need Cheese Mousse
- Get 100 grams Cream cheese (70 grams)
- Use 1 Egg yolk (a little less than 1)
- Use 20 grams Sugar (15 grams)
- Use 70 ml Heavy cream (50 ml)
- Provide 1 Egg white (a little less than 1)
- Provide 20 grams Sugar for the meringue (15 grams)
- Provide 5 grams Gelatin (3 grams)
- Get 1 tbsp Water (1 tablespoon)
- Provide 1 Fruits of your choice (as needed)
Instructions to make Charlotte Made with Cheese Mousse:
- First, bake the sponge cake. If you are making it to be 18 cm in diameter when the cake is done, use a 15 cm in diameter cake pan. If you want to make it to be 15 cm in diameter when it is done, use a 12 cm in diameter cake pan to bake the sponge.
- Pour the sponge cake dough into the 15 cm in diameter cake pan. Bake in 160°C oven for 20 minutes. This is just a guide, so use a bamboo skewer, stick it through the sponge cake and if it comes out clean, then it is ready. Let it cool. When the sponge cake has cooled down, slice into 2 halves about 1.5 cm thick. You can freeze the remaining sponge.
- Bake the biscuits. Add one pinch of salt to the whisked egg white and beat with a whisk until it becomes white. Add granulated sugar in 2 to 3 portions and whip up a stiff meringue. If the meringue is soft, you won't be able to squeeze it out later, so whip it up stiffly.
- Add egg yolk to the meringue in one go and mix with a whisk. Then add well sifted cake flour. Mix as if scooping the mixture up from the bottom of the bowl using a spatula. Mix until the flour disappears.
- Pour the mixture in a pastry bag with a 1.3 cm round tip.
- Squeeze out the mixture in lines that are 2 cm wide and 6cm long to place on the sides of the cake. Put powdered sugar in a tea strainer and sprinkle it on evenly. When the powdered sugar disappears after a while, sprinkle a lot on once again.
- If you stick the biscuit mixture too close to one another, they will be flat when baked! So, leave 2 to 3mm space between each one, then they will have a nice shape when baked.
- Bake in a 180°C oven for 12 to 15 minutes. I think you can bake about 3 rows at one time, so stick the ends together in the cake pan when using it for the sides.
- Prepare a 18cm in diameter. If you are making it to be 15 cm in diameter at the end, then use 15 cm in diameter, loose bottom cake pan. If you don't have a loose bottom cake pan, place a paper on the bottom in a cross. Then place a thick paper on the paper so that you can pull it out afterwords. First, place the biscuit for the sides in the cake pan tightly. Then put one sponge cake on the bottom.
- The cheese mousse is easy. Add sugar to the egg white and make a meringue in advance. Whip up heavy cream in another bowl until stiff peaks forms. Knead room temperature cream cheese well using a rubber spatula. Soften gelatin with 1 tablespoon of water.
- Add sugar to the cream cheese and mix with a whisk. When they are mixed well, add egg yolk too and mix. Add gelatin melted over a water bath too and mix. Mix heavy cream and meringue together gently using a rubber spatula to maintain the airy texture.
- Pour half of the cheese mousse mixture into the cake pan lined with biscuit.
- Place the other sponge cake onto the cheese mousse.
- Pour the rest of the cheese mousse mixture into the cake pan and let it chill in the refrigerator for 1 to 2 hours to harden. When the mousse has hardened, decorate with whipped cream and fruits, and then it is ready. It will have a glossy and beautiful look if you have nappage pastry glaze.
- The amount for the biscuit is a little more than enough. When it is baked, use the ones which are baked nicely. You can eat the remaining biscuit just as it is or even freeze it.
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