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Grape Mousse Cake
Cake Grape Mousse Cake Mousse Cake
20 mins
Intermediate
Prep + Cooking Time
140 mins
Ingredients
8 Ingrediants
Serving Size
7” round cake mould
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ENG version
Versi BM
Ingredients
150g Biskut digestive
70g Butter (melted)
180g F&N Grape cordial
259g Whipped cream
10g Gelatin powder
2 tbsp Water
50g Cream cheese (soften)
80ml Water
40g Sugar
3g Gelatin powder
100g Grape (thinly sliced)
Methods
- To make the crust, crush and mix digestive biscuit and melted butter together.Pour the digestive mix into the cake mould and press to the bottom of the mould until tightly packed. Keep in the chiller for 1 hour.
- To make grape mousse, ready a bowl,add gelatin powder into the water to let it bloom. Heat the bloomed gelatin in microwave over high heat for 30 seconds. Add F&N Grape Cordial into the melted gelatin, mix well
- In another bowl, whip the whipping cream and cream cheese to stiff. Fold the gelatin mixture into the whipped cream.
- Pour the mousse mixture into the cake mould. Flatten the surface, keep in chiller for at least 4 hours.
- To make jelly layer, combine water, sugar, and gelatin powder in pot. Set aside for 5 minutes to bloom the gelatin. Boil the mixture until sugar and gelatin are fully dissolved. Set aside to cool down.
- When the jelly mixture is completely cooled down. Line the thinly sliced grape onto the surface of grape mousse. Pour the jelly mixture on top of it. Keep the cake in refrigerator for at least 4 hours before serving.
Bahan-bahan
150g Biskut digestive
70g Butter (melted)
180g Kordial Anggur F&N
259g Krim putar
10g Serbuk gelatin
2 tbsp Air
50g Keju krim (lembutkan)
80ml Air
40g Gula
3g Serbuk gelatin
100g Anggur (dihiris nipis)
Cara-cara
- Untuk membuat lapisan bawah, hancurkan dan campurkan biskut digestive dengan mentega. Tuang campuran digestive ke dalam acuan kek dan tekan ke bawah acuan sehingga padat. Simpan dalam peti sejuk selama 1jam.
- Untuk lapisan mousse, sediakan satu mangkuk, masukkan serbuk gelatin ke dalam air, biarkan kembang.Panaskan gelatin yang telah kembang dalam gelombang mikro dengan selama 30 saat.Masukan Kordial Anggur F&N ke dalam gelatin, kacau sebati.
- Dalam mangkuk lain, pukul krim putar dan keju krim sehingga kaku. Gaulkan campuran gelatin ke dalam krim putar.
- Tuangkan adunan mousse ke dalam acuan kek, .Ratakan permukaan, simpan dalam peti sejuk selama sekurang-kurangnya 4 jam.
- Untuk membuat lapisan jeli, campurkan air, gula, dan serbuk gelatin dalam periuk. Ketepikan selama 5 minit biar gelatin kembang. Rebus adunan sehingga gula dan gelatin larut sepenuhnya. Ketepikan untuk menyejukkan.
- Apabila adunan jeli telah disejukkan sepenuhnya. Letak hirisan anggur pada permukaan mousse anggur. Tuang adunan jeli di atasnya. Simpan kek di dalam peti sejuk selama sekurang-kurangnya 4 jam sebelum dihidangkan.
2 years ago