Grapefruit Mousse Cake

CafeCeSoirCake

Chef/Owner Cam Tran
Café Ce Soir

This elaborate multi-layer cake was specially created with an in-season citrus flavour profile to celebrate Ciao!’s 20th Anniversary.

INGREDIENTS
Italian Meringue Cones
1 cup sugar
4 egg whites
7/8 cup water

Flourless White Chocolate Cake
1 cup white chocolate chips
5 eggs
1/8 cup sugar
1/2 cup butter
Grapefruit Jelly
7/8 cup grapefruit juice
3 sheets gelatin
2 Tbsp sugar

Almond Crème Brûlée
1 cup whipping cream
2/3 cup milk
1/3 cup sugar
2 1/2 egg yolks
1 egg
1 1/2 tsp almond extract
4 Tbsp almond powder

Lemon Curd
1/3 cup lemon juice
2 eggs
3/8 cup plus 2 Tbsp sugar
2/3 cups butter

Grapefruit Mousse
1 cup grapefruit juice
1/2 cup sugar
3 3/4 eggs
3 3/4 gelatin sheets
1 cup whipping cream

Italian Meringue
1 cup sugar
4 egg whites
7/8 cup water

METHOD
Italian Meringue Cones
1.    Bring sugar and water to boil in a pot, heating until mixture reaches 116-120°C.
2.    Meanwhile, using a stand mixer, whisk the egg white on medium speed until close to forming stiff peaks. Once the sugar syrup is hot enough and the whites have reached stiff peak stage, slowly pour syrup into the egg white while whipping.
3.    Continue whipping until meringue has cooled, and the bowl of the stand mixture is cool to the touch.
4.    Place meringue into a piping bag fitted with star tip #1. Pipe the meringue into a cone shape on a baking sheet lined with a silicone sheet or parchment paper.
5.    Bake at 150°F for 6-8 hours.

Flourless White Chocolate Cake
1.    Place chocolate chips in a large bowl. Set aside.
2.    In another large bowl, whisk together eggs and sugar until thoroughly blended. Set aside.
3.    In a small pot, melt butter and bring to a boil. Remove from heat. Pour the hot butter over the chocolate chips. Whisk until blended thoroughly.
4.    Whisk the sugar and egg mixture into the chocolate.
5.    Pour batter into an 8 1/2” round stainless steel mould, or round baking pan, lined with parchment paper.
6.    Bake at 350°F for 5-7 minutes, until it fluffs up.
7.    Let cake cool. Using a spoon or spatula, press down on the cake until top is flat and even. Place cake in the freezer until needed.

Grapefruit Jelly
1.    Wet the exterior of an 8’’ round stainless steel cake mould, using a damp cloth.
2.    Apply a piece of plastic wrap to cover the bottom of the cake mould, forming the base. Place the mould on a baking sheet, plastic film on the bottom. Set aside.
3.    Soak gelatin sheets in water until soft.
4.    In a pot, bring grapefruit juice to a boil. Remove from heat. Remove gelatin sheets from water, squeezing lightly to drain as much liquid as possible. Place gelatin in grapefruit juice and stir until dissolved.
5.    Pour mixture into cake mould. Allow to cool, then freeze until needed.

Almond Crème Brûlée
1.    Wet the exterior of two 8 1/2’’ round stainless steel cake moulds, using a damp cloth. Apply a piece of plastic wrap to cover the bottoms of the cake moulds, forming the base. Place the moulds on a baking sheet, plastic film on the bottom. Set aside.
2.    In a pot, bring cream and milk to a rolling boil. Remove from heat and set aside.
3.    In a bowl, whisk together remaining ingredients until thoroughly blended. Pour the cream mixture into the egg mixture, whisking until thoroughly blended.
4.    Pour mixture into the two prepared cake pans. Bake in a 212°F oven for 10-15 minutes, until set.
5.    Remove from heat and let cool. Freeze until needed.

Lemon Curd
1.    Wet the exterior of an 8 1/2’’ round stainless steel cake mould, using a damp cloth. Apply a piece of plastic film to cover the bottom of the cake mould, forming the base. Place the mould on a baking sheet, plastic film on the bottom. Set aside.
2.    In a pot, combine eggs, sugar, and lemon juice.
3.    On medium high heat, heat the lemon mixture, whisking constantly, until it just begins to boil. Remove from heat. Test the mixture with a cooking thermometer. If temperature is lower than 80°C, continue cooking until it reaches 80°C.
4.    Remove from heat. Whisk butter into mixture until blended thoroughly.
5.    Using an immersion blender, blend mixture for 3-5 minutes until blended thoroughly.
6.    Pour lemon curd into cake mould. Freeze until needed.

Grapefruit Mousse
1.    In a bowl, whisk whipping cream until stiff peaks form. Set aside.
2.    In a separate bowl, whisk eggs and sugar until thoroughly combined.
3.    In a pot, bring grapefruit juice to a boil. Remove from heat and pour into egg mixture. Whisk until thoroughly blended.
4.    Pour the mixture back into pot and place over medium heat. Cook, whisking constantly, until mixture starts to thicken, cooking until temperature reaches 83°C. Remove from heat and pour into a bowl. Place the bowl in an ice bath to cool, removing once mixture is cool.
5.    Gently fold in whipped cream, blending well.

Italian Meringue
1.    Bring sugar and water to boil in a pot, heating until mixture reaches 116-120°C.
2.    Meanwhile, using a stand mixer, whisk the egg white on medium speed until close to forming stiff peaks. Once the sugar syrup is hot enough and the whites have reached stiff peak stage, slowly pour syrup into the egg white, continuing to whip.
3.    Continue whipping until meringue has cooled, and the bowl of the stand mixture is cool to the touch.

ASSEMBLY
1.    Using a damp cloth, wet the exterior of a 9” x 3” round stainless steel mould. Wrap the bottom of the mould with plastic film to form the base of the cake pan. Set the mould on a baking sheet.
2.    Place a piece of acetate collar around the interior of the mould. Place the flourless chocolate cake inside the middle of the mould.
3.    Next, place the grapefruit jelly on top of the cake, followed by the first round of almond crème brûlée, lemon curd, and second layer of almond crème brûlée.
4.    Pour the grapefruit mousse into the cake mould, covering all the layers. Using a very small spatula, evenly spread the mouse over the cake.
5.    Place cake in the freezer and freeze until set. Remove the cake from the mould and remove the acetate collar. Allow cake to defrost for 6 hours in the fridge or overnight. Liquid may seep out onto the plate; tilt gently to pour off any liquid.
6.    Cover the cake in a layer of Italian meringue. Arrange dried Italian meringue cones on top.
7.    Serve.

Yield 1 9” cake

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