Saffron Mousse Cake

For Olive oil Sponge

Ingredients

• 560g sugar

• 365g flour

• 20g baking powder

• 300g egg

• 330g olive oil

• 160g orange juce

Method

1. Preheat the oven to 160°C.

2. In two separate bowls, combine the dry ingredients in one and the liquid ingredients in the other.

3. In a medium-sized bowl, whisk the dry mixture with the liquid mixture until smooth. Line a sheet pan (800g) with baking paper.

4. Pour the smooth mixture into the prepared pan and bake for 12-18 minutes until golden. Allow it to cool.

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For Crunchy

Ingredients

• 350g yuzu chocolate

• 200g white chocolate

• 500g fuilettine

Method

1. Melt all the chocolate in one bowl using a microwave, then pour it over the feuilletine and mix together.

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For Mandarin Orange Compote

Ingredients

• 400g sugar

• 25g pectin

• 765g mandarin puree

• 462g fresh orange

• 22g gelatin

Method

1. Soak the gelatin in ice water.

2. Cut the fresh orange in by 4.

3. Boil the mandarin puree with half of the sugar.

4. Combine the remaining sugar with pectin, then add it to the boiling mandarin puree and mix thoroughly.

5. Add the gelatin and mix well.

For White Chocolate Ganache

Ingredients

• 900g white chocolate

• 300g cream

Method

1. Heat the cream until it boils, then add the white chocolate and blend using a blender. Allow the mixture to cool before it sets, and then pour it over the compote.

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For Saffron Milk

Ingredients

• 1000g milk

• 2g saffron

Method

1. Boil the milk with saffron, then cover it with cling film. Allow it to infuse for a minimum of 4 hours, or ideally, let it rest for one day if time permits.

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For Saffron Mousse

Ingredients

• 1000g saffron milk

• 320g egg yolk

• 260g sugar

• 480g white chocolate

• 1600g cream

• 36g gelatin

Method

1. Soak gelatin in ice water.

2. In a bowl, whisk together the sugar and egg yolks.

3. Pour the milk into a pan and bring it to a boil. Once boiling, temper it with the egg yolk mixture, then return the mixture to the pan and heat until it reaches 85 degrees.

4. Add chocolate to another bowl, then pour the saffron milk mixture over it. Add the gelatin and mix thoroughly. Allow it to cool to 35/40 degrees.

5. Place cream in a mixing bowl and whisk until soft peaks form, then gently fold it into the saffron milk mixture.

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Insert Assembly

Olive oil Sponge (800g) + Yuzu Crunchy (700g) + Mandarin Orange Compote (1400g) + White Chocolate Ganache (1200g)

Saffron Mousse Cake.pdf

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