| cake |
|
Cut out rounds of cake, and place in the bottom of ramekins. |
| 4 egg yolks |
beat in a double boiler until thick and creamy |
Fold together gently. Pour into a Swiss roll tin (35.5×25.5cm) lined with baking parchment. Bake in moderate oven 20 minutes. Leave to cool in the tin 5 minutes, then turn out and remove lining and allow to cool completely. |
| 1 egg white |
| 55g sugar |
| 6 egg whites |
|
beat until soft peaks form |
| 30g sugar |
|
sprinkle sugar over whites, and beat until stiff |
| 30g cocoa powder |
sieve |
| 10g flour |
| 5g cornflour |
| pinch salt |
| chocolate mousse |
|
Pour over the cooled chocolate mousse, sprinkling in the grated chocolate as you go, and refrigerate at least 3 hours for the chocolate to set |
| 20g 75% chocolate |
grate on course side of box grater |
chill |
| 90g 75% chocolate |
melt in double boiler |
Mix 1/4 of the whites into the melted chocolate and mix vigorously, working fast so the chocolate doesn't harden. Gently fold in the remaining whites and then the cashew cream. Chill for 30 minutes or so, but not so long that it sets. |
| 4 egg whites |
|
beat until soft peaks form |
| 1 1/2 tablespoons sugar |
|
sprinkle over and beat until stiff, about 30 seconds |
| a few tablespoons of cashew cream |
|
| matcha mousse |
|
Pour over the matcha mousse and refrigerate at least 2 hours more |
| 200g silken tofu |
room temperature |
blend in blender until smooth |
| 100g white chocolate |
melt in double boiler |
| 2 teaspoons matcha powder |
|
| 1 teaspoon vanilla extract |
|
| topping |
|
Just before serving, mix strawberries and mint and spoon over the top |
| strawberries |
slice strawberries, sprinkle with a little sugar, and leave 30 minutes or so for the juices to flow |
| sugar |
| mint |
chop finely |