求蘋果慕絲蛋糕食譜

好靚青蘋果慕絲蛋糕, 睇相都想整嚟食!
Digestive Biscuit Base:

160 gm. digestive biscuit
80 gm. melted butter

Apple Mousse filling: (7" round sprinform tin)
1 egg yolk + 20 gm. sugar
100 ml. fresh milk
80 gm. blended green apple until puree
80 gm. Whipped cream
1/4 lemon juice and zest
100 gm. diced apples
1 tsp. apple liquer (optional)
some apple green coloring
15 gm. gelatine powder + 60 gm. water

Cheese filling:

50 gm. green apple puree
1 egg (separate)
50 gm. castor sugar
150 gm. whipped cream
250 gm. mascarpone cheese (softened)
100 gm. philidelphia cream cheese
4 sheets of gelatine leaves (soaked in cold water) or 12 gm. gelatine powder

Topping Galze:

2 tsp. instant jelly
30 gm. sugar
250 gm. water
5 gm. gelatine powder
some apple green colouring
Some diced apples

Method:

(1) Blend biscuit till fine and add in melted butter. Mix thoroughly and press into an 8" cake ring with a base below. Refrigerate till harden.
(2) Bring milk and sugar to boil, add in egg yolk and stir till combined. Add in apple puree, gelatine mixture, diced apples, lemon juice, lemon zest, apple liquer and green colouring.
(3) Fold in whipped cream and pour into a 7" springform tin. Set in the refrigerator.
(4) For cheese filling: Combine cream cheese and egg yolk well. Double-boil for a well over a pot of simmering hot water. Stir in apple puree and gelatine mixture and stir till gelatine dissolves. Leave to cool then stir in mascarpone cheese.
(5) Fold in whipped cream till evenly mixed.
(6) When the apple mousse filling is set, remove from the springform tin.
(7) Pour some cheese filling onto the prepared biscuit base then place the apple mousse filling in the middle, then top up with the balance cream cheese filling mixture and smoothen the top. Set in the refrigerator.
(8) Cook all the topping till gelatine and instant jelly melts. Stir in diced apples. Cool it then pour on top of the set cream cheese filling. Set in the fridge again and then remove mousse cake from cake ring and decorate. Serve chilled.

法式青蘋果慕絲蛋糕

材料：
法式蛋糕底
蛋黃 38 g // 砂糖 75 g // 蛋白 88 g // 低筋粉 60 g

法式燉蛋
Creme Brulee 130 g // 果凍粉 3 g


蘋果慕絲餡
綠色蘋果蓉 167 g (約 2 小個) // 砂糖 42 g // 檸檬汁 17 g
魚膠粉 7 g // 水 33 g // 淡忌廉 200 g // 蘋果甜酒 8 g

蘋果糖漿
青蘋果 1個 // 水 200 ml // 砂糖 100 g // 檸檬汁 40 g

做法：
法式蛋糕底
蛋白用打蛋器稍打，加入砂糖再打至發泡，加入蛋黃慢慢拌勻，加入已過篩麵粉，不可攪拌太久，餅盆先墊防黐入爐紙，將麫糊用唧袋唧直徑15cm一個，直徑 8 cm 一個, 及寬 9 cm 的條狀，面灑上糖粉。
烘焙160度C焗約8分鐘，出爐馬上脫盆冷卻備用。

法式燉蛋
用平底鍋加熱直至攝氏70度，倒入直徑12cm模內，放入雪櫃凍備用。

蘋果慕絲餡
砂糖加魚膠粉隔水加熱溶解備用，檸檬汁，蘋果酒加入蘋果蓉中拌勻，再加入打發之淡忌廉拌勻。

蘋果糖漿
水，砂糖，檸檬汁一起加熱，蘋果切片放入已加熱之汁液內再煮 30 秒，放入盤中冷卻。


造型：用 15 cm 法式蛋糕底放入模內，再用 9 cm 條狀圍邊，放入蘋果慕絲餡一半後放上 Creme Brulee，上面再放一層蘋果慕絲餡，再放上 8 cm 法式蛋糕底，最後加上蘋果慕絲做成圓頂形，放入雪櫃冷凍。
冷凍後放上蘋果糖漿，塗上鏡面果膠及裝飾即成。