how to make corn mousse cake
I am passionate about recipes with corn. This corn mousse cake with coconut turned out divine and is a very simple recipe to cook. So let's learn how to make it!
PORÇÕES12 slices
CALORIAS406 Kcal
PREP.3h
COZ. 40m
TOTAL3h 40m
COZINHABrazilian
INGREDIENTES
Dough
2 units of Egg
1/2 cup of Milk 4.1 fl oz (120 mL)
1/2 cup of Sugar 3.2 oz (90 g)
1/4 cup of Oil 2 fl oz (60 mL)
3 oz of Sweet Corn (85 g)
1/2 cup of Cornmeal 2.1 oz (60 g)
1.8 oz of Coconut shredded (50 g)
1/2 cup of All-purpose Flour 2.1 oz (60 g)
2 tsp of Baking Powder 0.4 oz (10 g)
Corn Mousse
9 oz of Sweet Corn (255 g )
6.8 fl oz of Coconut Milk (200 mL)
13.8 oz of Sweetened Condensed Milk (390 g)
7.1 fl oz of Heavy Cream (200 g)
0.4 oz of Unflavored Gelatin (12 g)
5 tbsp of Water 2.5 fl oz (75 mL)
3/4 cup of Whipping Cream 6.1 fl oz (180 mL)
INSTRUÇÕES
Dough
1
Place eggs, milk, sugar, oil, sweet corn, and cornmeal in a blender and blend well.
2
Pour into a bowl and add shredded coconut, then gradually add all-purpose flour.
3
When homogeneous, finish with baking powder.
4
<p>Pour into a round, removable bottom pan with a 7.9-inch (20 cm) diameter (line the bottom with parchment paper).</p>
5
Bake in a preheated oven at 200°C (392°F) for about 30-35 minutes or until a toothpick comes out clean.
6
Remove from the oven and let it cool.
Corn Mousse
1
Place sweet corn and coconut milk in a blender and blend for 2-3 minutes.
2
Strain the blender mixture to remove excess pulp (you can leave it if you prefer).
3
Return to the blender and add condensed milk and heavy cream, blend for another 30 seconds, then set aside.
4
Hydrate the unflavored gelatin with water and set aside.
5
Whip the well-chilled heavy cream in a mixer on low speed for approximately 3 minutes until it forms waves.
6
Add the blender mixture and mix a bit with a spatula, then quickly with the mixer.
7
Then, heat the hydrated gelatin in the microwave for 20 seconds and add it to the mixture.
8
Mix once again.
Assembly
1
<p>With the cake already cold, run a knife around the cake and unmold it with the help of a glass underneath.</p>
2
Remove the parchment paper from the bottom of the cake.
3
Place the cake on a board with the top facing up.
4
To level the cake and make the mousse stick well, cut the top of the cake.
5
Wash the pan that baked the cake and transfer the cake batter without the top into the already clean pan.
6
Pour the corn mousse on top and refrigerate to set well.
7
Once the mousse is firm, run a spatula around the pan and place a glass underneath to lower the side.
8
Transfer the mousse cake to a plate and decorate with shredded coconut.
Observações e Fotos
Tips:
Valid to: 4 days when refrigerated or 90 days when frozen.
