Home / Cake / Bavarian white chocolate and raspberry dessert (agar agar) with thermomix or without

Bavarian white chocolate and raspberry dessert (agar agar) with thermomix or without

For my first day of vacation, I offer a recipe 100% hacked by me, in less than a day, to please my work colleagues: a Bavarian white chocolate and raspberry dessert (agar agar, thermomix or without ). Hope they liked it;)

Coconut sponge cake
5 eggs
150g sugar
65g flour
40g maizena
40g coconut

White chocolate mousse
200 g of white pastry chocolate
350g whole liquid cream at 30% + 1 sachet of chantifix + 50g of sugar
1 tsp agar + 80 g of 30% whole liquid cream

Raspberry mousse
200g raspberry coulis
70g sugar
400g of whole liquid cream at 30% + 1 sachet of chantifix + 50g of sugar
2g agar agar

Raspberry mirror
300g raspberry coulis
100g sugar
2g agar agar

Deco
2 packets of white chocolate fingers
Grated coconut
raspberries
Vahiné sugar hearts

The only photo (ugly!) I could take to show you the inside!

Thermomix
Preheat the oven to 160. Prepare the sponge cake with coconut. In the bowl, place the whisk, whole eggs and sugar for 3 minutes, 37, 3. Then add the flour, maizena and coconut for 1 minute, 4. The mixture must be homogeneous. Place in a jacketed pan and cook for 20 minutes. Let cool before removing from the mold and placing in a circle, placed on a serving platter. Prepare the white chocolate mousse. In a bowl, break the chocolate into pieces and set aside. In a saucepan, heat the agar in the cream. Pour everything over the chocolate and mix well until you get a smooth paste. Let cool. Then whip the remaining cream into a firm whipped cream with the sugar and the chantifix. (Place bowl, whisk and cream 15 minutes in the freezer) In the bowl, place the sugar and the chantifix for 15s, vit 9. Put the whisk and the cream and mix until vit 4, gradually increasing after the 1st minute. Observe the setting of the cream and continue mixing for around 3 to 4 minutes. Book. Take 1 tbsp and mix it vigorously with chocolate. Gently fold in the rest. Pour the mousse over the cake and put everything in the freezer for 2 hours. Prepare the raspberry mousse. In a saucepan, pour the raspberry coulis with the sugar and the agar. Bring everything to a boil for 2 minutes. Let cool off the heat. Then whip the cream into a firm whipped cream with the sugar and the chantifix. (Place bowl, whisk and cream 15 minutes in the freezer) In the bowl, place the sugar and the chantifix for 15s, vit 9. Put the whisk and the cream and mix until vit 4, gradually increasing after the 1st minute. Observe the setting of the cream and continue mixing for around 3 to 4 minutes. Gently mix the whipped cream with the gelled coulis. Pour the resulting mousse over the white chocolate mousse. Return to the freezer for 2 hours. Finish with the raspberry mirror. In a saucepan, bring the coulis to the boil with the sugar and the agar agar, for 2 minutes. Let cool and pour over the raspberry mousse. Place in the fridge. Decorate.

Without the thermomix
Preheat the oven to 160. Prepare the sponge cake with coconut. Blanch the whole eggs and sugar until the mixture doubles in size. Then add the flour, the maizena and the coconut. The mixture must be homogeneous. Place in a jacketed pan and cook for 20 minutes. Let cool before removing from the mold and placing in a circle, placed on a serving platter. Prepare the white chocolate mousse. In a bowl, break the chocolate into pieces and set aside. In a saucepan, heat the agar in the cream. Pour everything over the chocolate and mix well until you get a smooth paste. Let cool. Then whip the remaining cream into a firm whipped cream with the sugar and the chantifix. Book. Take 1 tbsp and mix it vigorously with chocolate. Gently fold in the rest. Pour the mousse over the cake and put everything in the freezer for 2 hours. Prepare the raspberry mousse. In a saucepan, pour the raspberry coulis with the sugar and the agar. Bring everything to a boil for 2 minutes. Let cool off the heat. Then whip the cream into a firm whipped cream with the sugar and the chantifix. Gently mix the whipped cream with the gelled coulis. Pour the resulting mousse over the white chocolate mousse. Return to the freezer for 2 hours. Finish with the raspberry mirror. In a saucepan, bring the coulis to the boil with the sugar and the agar agar, for 2 minutes. Let cool and pour over the raspberry mousse. Place in the fridge. Decorate.