{"id":5387,"date":"2021-01-21T15:57:44","date_gmt":"2021-01-21T14:57:44","guid":{"rendered":"http:\/\/bud.nl\/recept\/ponthier-fruitmousse-cake\/"},"modified":"2022-12-08T09:31:23","modified_gmt":"2022-12-08T08:31:23","slug":"ponthier-fruitmousse-cake","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/ponthier-fruitmousse-cake\/","title":{"rendered":"Ponthier fruitmousse cake"},"content":{"rendered":"

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<\/i><\/div>15 persons<\/span><\/p>\n
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<\/i><\/div>30 minutes<\/span><\/p>\n<\/div>\n<\/div>
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40g pistacchios<\/span><\/p>\n

40g pecan nuts<\/span><\/p>\n

70g sugar<\/span><\/p>\n

1 egg<\/span><\/p>\n

50g flour<\/span><\/p>\n

400g heavy cream<\/span><\/p>\n

200g Ponthier mango puree<\/span><\/p>\n

9 gelatine leaves<\/span><\/p>\n

200g Ponthier raspberry puree<\/span><\/p>\n

200g Ponthier passionfruit puree<\/span><\/p>\n<\/div>

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Ponthier fruitmousse cake<\/h1><\/div>
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Base
\n<\/strong>Preheat the oven to 175\u00b0C. Chop the pistachio and pecan nuts in a food processor. Place the egg and sugar in a bowl and mix until the volume has tripled.<\/p>\n

Add the nut mixture to the egg mixture and add the flour while mixing. Pour the mixture into a cake tin and bake the bottom for 20 minutes.<\/p>\n

Mango mousse<\/strong>
\nBeat half of the whipped cream firmly. Soak 3 sheets of gelatin in cold water for 10 minutes, then dissolve in three tablespoons of hot water. Add the mango puree. Mix the whipped cream and mango puree together to make a whole. Pour the mango mousse onto the cooled nut base and let it set in the fridge for 30 minutes.<\/p>\n

Raspberry mousse
\n<\/strong>Beat the other half of the cream firmly. Soak 3 sheets of gelatin in cold water for 10 minutes, then dissolve in three tablespoons of hot water. Add this to the raspberry puree.<\/p>\n

Mix the whipped cream and raspberry puree together to make a whole. Pour the raspberry mousse on the stiffened mango mousse and leave to set in the refrigerator for 30 minutes.<\/p>\n

Passionfruit-topping
\n<\/strong>Soak the last 3 gelatin leaves in cold water for 10 minutes, then dissolve in three tablespoons of hot water. Add the passion fruit puree.<\/p>\n

Pour this mixture over the set raspberry mousse and return the cake to the refrigerator.<\/p>\n

Final
\n<\/b>Let the cake stiffen in the fridge for 6 hours. Decorate the cake with slices of mango or raspberries.<\/p>\n<\/div>

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\u2014<\/strong> VEGETABLE- EN FRUIT PUREES
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Ponthier purees<\/span><\/h3>\n

Most of the Ponthier purees consist of 100% pure vegetables or fruit. The other varieties consist of a minimum of 90% pure fruit and a maximum of 10% pure cane sugar without additives.<\/span><\/p>\n<\/div>

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More recipes<\/h3>\n<\/div>
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