3 layered flavours: simple cake with Neapolitan mousse

3 layered flavours: easy, no-cook Neapolitan mousse, perfect to amaze

A mousse cake inspired by the classic Neapolitan ice cream, with harmonious flavors, a light texture, combined with a sophisticated look

Recipe for 4 people.

Classic (no restrictions)

Preparation: 02:30 + exposure time (4 hours or overnight)

Interval: 00:30

TOOLS

1 mold with removable edge (or edge placed on a serving plate), 1 spatula(s), 1 whisk, 1 pan(es), 2 bowl(s)

EQUIPMENT

mixer + processor + conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Basic Oreo biscuit ingredients:

– 180 g Oreo biscuit

– 60 g of unsalted butter

Ingredients for the white chocolate mousse:

– 160 g of white chocolate

– 100 ml of fresh cream (to be melted)

– 150 ml of cold fresh cream (for whipping)

– 4 g of colorless and tasteless gelatine powder

– 30 ml of water (to dissolve the gelatine)

Ingredients for the milk chocolate mousse:

– 160 g of milk chocolate

– 100 ml of fresh cream (to be melted)

– 150 ml of cold fresh cream (for whipping)

– 4 g of colorless and tasteless gelatine powder

– 30 ml of water (to dissolve the gelatine)

Ingredients for the strawberry mousse:

– 250 g of frozen strawberries

– 4 tablespoons of sugar

– 250 ml of cold fresh cream (for whipping)

– 4 g of colorless and tasteless gelatine powder

– 30 ml of water (to dissolve the gelatine)

Ingredients of the dark chocolate coating:

– 100 g of semi-sweet chocolate

– 60 ml of fresh cream

Ingredients TO DECORATE (OPTIONAL):

– strawberries to taste (optional)

– chocolate cake of your choice (optional)

PREPARATION:

1. Prepare the mold by covering the sides with acetate or film paper. Use a 16cm baking tray with removable bottom for 2 portions or 20cm for 4 portions.
2. Prepare the bain-marie: boil the water in a pan. Choose a bowl that fits without coming into contact with the water.
3. Separate the recipe ingredients and utensils.

PREPARATION:

Oreo cookie base:

1. Grind biscuits in food processor until fine crumbs form.
2. Mix the biscuits with the melted butter until you obtain a moist consistency.
3. Press the mixture onto the bottom of the removable mould, forming an even layer.
4. Place in the fridge to harden for 30 minutes while you prepare the white chocolate mousse.

White chocolate mousse:

1. Melt the white chocolate with the cream in a bain-marie, stirring until you obtain a smooth mixture. Remove from the heat and leave to cool.
2. Hydrate the gelatin in cold water. Melt over low heat and mix with the melted chocolate.
3. Let the mixture cool slightly while you whisk in the cream. If necessary, wait a few moments to continue.
4. Whip the separated cream until stiff peaks form.
5. Gently fold the cold chocolate mixture into the whipped cream.
6. Pour onto the already solid biscuit base and place in the fridge (about 30 minutes).
7. While the mousse solidifies, prepare the milk chocolate mousse.

Milk chocolate mousse:

1. Melt the milk chocolate with the cream in a bain-marie, stirring until you obtain a smooth mixture. Remove from the heat and leave to cool.
2. Hydrate the gelatine in cold water and dissolve it over low heat. Mix with melted chocolate.
3. Whip the separated cream until stiff peaks form.
4. Let the mixture cool slightly while you whisk in the cream. If necessary, wait a few moments to continue.
5. Add the cold chocolate mixture to the whipped cream.
6. Pour the milk chocolate mousse onto the previously solid layer and place in the refrigerator (about 30 minutes).
7. While the mousse solidifies, prepare the strawberry mousse.

Strawberry mousse:

1. Remove the frozen strawberries from the freezer. Place it in a non-metallic bowl and place it in the microwave to defrost.
2. Blend in food processor until puree forms. Filter and transfer to a pan. Stir in the sugar and heat over low heat. Once it boils, cook for a few minutes and turn off. Hydrate the gelatine in cold water and dissolve it over low heat. Add the strawberry puree and leave to cool.
3. Whip the separated cream until stiff peaks form.
4. Add the cold strawberry puree to the whipped cream.
5. Pour the strawberry mousse onto the layer of stabilized milk chocolate. Spread it well and leave it smooth.
6. Refrigerate again.

Chocolate coating:

1. Melt the semi-sweet chocolate with the cream in a bain-marie until you obtain a smooth coating.
2. Leave to cool slightly before pouring over the prepared strawberry mousse. Spread it on the surface and, if necessary, use a spatula to distribute it evenly.

FINALIZATION AND ASSEMBLY:

1. Take the Neapolitan mousse cake in the refrigerator for at least 4 hours orovernight to firm you up completely.
2. Before removing the edge, pass a thin, heated knife around the edge of the pan, without removing the acetate or foil paper.
3. If the pan doesn’t have a clip, wait 5 to 10 minutes for the cake to naturally release from the sides.
4. Carefully remove the edge (or loosen it, if there is a clip) and then carefully remove the acetate or foil paper.
5. Decorate the top with chocolate sprinkles (optional) to give it a nice finish.
6. Transfer the cake to a serving platter and garnish with fresh strawberries, if desired.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.