Ube Mousse Crunch Cake

720 mins
Serves 1
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Directions

  1. 1Prepare the crunch layer: Preheat oven to 350°F (175°C). In a bowl, mix puffed rice with warm corn syrup, sugar, and salt until evenly coated. Spread on a lined baking sheet and bake for 10-15 minutes until golden brown. Melt white chocolate with 1 tsp neutral oil in a heatproof bowl, microwaving in 10-second intervals, stirring between each, until 80% melted. Remove and stir continuously until smooth, letting residual heat fully melt the chocolate. Toss melted chocolate into the caramelized puffed rice. Press into a cake pan, reserving ⅓ cup for garnish. Chill for 20 minutes.
  2. 2Prepare the crunch layer: Preheat oven to 350°F (175°C). In a bowl, mix puffed rice with warm corn syrup, sugar, and salt until evenly coated. Spread on a lined baking sheet and bake for 10-15 minutes until golden brown. Melt white chocolate with 1 tsp neutral oil in a heatproof bowl, microwaving in 10-second intervals, stirring between each, until 80% melted. Remove and stir continuously until smooth, letting residual heat fully melt the chocolate. Toss melted chocolate into the caramelized puffed rice. Press into a cake pan, reserving ⅓ cup for garnish. Chill for 20 minutes.
  3. 3Prepare the crunch layer: Preheat oven to 350°F (175°C). In a bowl, mix puffed rice with warm corn syrup, sugar, and salt until evenly coated. Spread on a lined baking sheet and bake for 10-15 minutes until golden brown. Melt white chocolate with 1 tsp neutral oil in a heatproof bowl, microwaving in 10-second intervals, stirring between each, until 80% melted. Remove and stir continuously until smooth, letting residual heat fully melt the chocolate. Toss melted chocolate into the caramelized puffed rice. Press into a cake pan, reserving ⅓ cup for garnish. Chill for 20 minutes.
  4. 4Make the ube mousse: Bloom gelatin by mixing it with cold water, letting it sit for 5 minutes until dissolved. Blend ube jam, condensed milk, vanilla, ube extract, and bloomed gelatin until smooth. In a separate bowl, whip heavy cream to soft peaks. Gradually fold in the ube mixture until fully combined.
  5. 5Make the ube mousse: Bloom gelatin by mixing it with cold water, letting it sit for 5 minutes until dissolved. Blend ube jam, condensed milk, vanilla, ube extract, and bloomed gelatin until smooth. In a separate bowl, whip heavy cream to soft peaks. Gradually fold in the ube mixture until fully combined.
  6. 6Make the ube mousse: Bloom gelatin by mixing it with cold water, letting it sit for 5 minutes until dissolved. Blend ube jam, condensed milk, vanilla, ube extract, and bloomed gelatin until smooth. In a separate bowl, whip heavy cream to soft peaks. Gradually fold in the ube mixture until fully combined.
  7. 7Prepare the ganache: Heat cream and milk in a saucepan until just boiling. Pour over chopped white chocolate and whisk until smooth. Stir in butter until fully incorporated. Let cool completely.
  8. 8Prepare the ganache: Heat cream and milk in a saucepan until just boiling. Pour over chopped white chocolate and whisk until smooth. Stir in butter until fully incorporated. Let cool completely.
  9. 9Prepare the ganache: Heat cream and milk in a saucepan until just boiling. Pour over chopped white chocolate and whisk until smooth. Stir in butter until fully incorporated. Let cool completely.
  10. 10Assemble the cake: Pour mousse over the crunch layer, smoothing with an offset spatula. Tap the pan to remove air bubbles, then freeze for at least 3 hours or overnight.
  11. 11Assemble the cake: Pour mousse over the crunch layer, smoothing with an offset spatula. Tap the pan to remove air bubbles, then freeze for at least 3 hours or overnight.
  12. 12Assemble the cake: Pour mousse over the crunch layer, smoothing with an offset spatula. Tap the pan to remove air bubbles, then freeze for at least 3 hours or overnight.
  13. 13Glaze & Serve: Unmold frozen cake onto a wire rack over a sheet tray. Pour ganache over, smoothing with a spatula. Refrigerate for 2 hours before serving.
  14. 14Glaze & Serve: Unmold frozen cake onto a wire rack over a sheet tray. Pour ganache over, smoothing with a spatula. Refrigerate for 2 hours before serving.
  15. 15Glaze & Serve: Unmold frozen cake onto a wire rack over a sheet tray. Pour ganache over, smoothing with a spatula. Refrigerate for 2 hours before serving.

Ingredients

  • 2 cups puffed rice
  • 2 cups puffed rice
  • 2 cups puffed rice
  • 2 tbsp light corn syrup
  • 2 tbsp light corn syrup
  • 2 tbsp light corn syrup
  • 1.75 tbsp granulated sugar
  • 1.75 tbsp granulated sugar
  • 1.75 tbsp granulated sugar
  • 4 oz white chocolate, finely chopped
  • 4 oz white chocolate, finely chopped
  • 4 oz white chocolate, finely chopped
  • 1 tsp neutral oil
  • 1 tsp neutral oil
  • 1 tsp neutral oil
  • 1.5 tbsp unflavored powdered gelatin
  • 1.5 tbsp unflavored powdered gelatin
  • 1.5 tbsp unflavored powdered gelatin
  • 0.25 cup cold water
  • 0.25 cup cold water
  • 0.25 cup cold water
  • 1 cup ube jam
  • 1 cup ube jam
  • 1 cup ube jam
  • 0.75 cup condensed milk
  • 0.75 cup condensed milk
  • 0.75 cup condensed milk
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp ube extract
  • 1 tsp ube extract
  • 1 tsp ube extract
  • 1.67 cups heavy cream
  • 1.67 cups heavy cream
  • 1.67 cups heavy cream
  • 200 g heavy cream
  • 200 g heavy cream
  • 200 g heavy cream
  • 20 g whole milk
  • 20 g whole milk
  • 20 g whole milk
  • 8 oz white chocolate, chopped
  • 8 oz white chocolate, chopped
  • 8 oz white chocolate, chopped
  • 1.5 tbsp unsalted butter, room temperature
  • 1.5 tbsp unsalted butter, room temperature
  • 1.5 tbsp unsalted butter, room temperature

Equipment

ovenbaking sheetbowlspatulawhiskhand mixercake panwire rackoffset spatulasaucepan