How to Prepare Gordon Ramsay Red Velvet Mousse Cake (Fusion Entermet)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, red velvet mousse cake (fusion entermet). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

A cake that's fit for the holidays! This Red Velvet Mousse Cake is made with a surprise cranberry confi center, cream cheese mousse and tender red velvet. This Vegan Red Velvet Cake is high in fiber, protein, and complex carbs, so it will keep you fuller for longer. You still need Red Velvet Cake in yo life!

Red Velvet Mousse Cake (Fusion Entermet) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Red Velvet Mousse Cake (Fusion Entermet) is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook red velvet mousse cake (fusion entermet) using 26 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Red Velvet Mousse Cake (Fusion Entermet):

1. Make ready 125 gms all purpose flour (for red velvet cake)
2. Take 60 gms butter
3. Prepare 150 gms powdered sugar
4. Prepare 1 egg
5. Make ready 1 teaspoon vanilla extract
6. Get 2.5 gms baking powder
7. Get 2.5 gms baking soda
8. Get 15 gms cocoa powder
9. Make ready 1 gram salt
10. Take 125 ml milk
11. Prepare 2.5 ml vinegar (non fruit vinegar)
12. Prepare 1/2 teaspoon red colour or as per required
13. Take 1/2 kg (ingredients for tender coconut cream cheese mousse filling)
14. Prepare 125 ml coconut milk
15. Prepare 80 gms condensed milk
16. Make ready 25 gms gelatin
17. Prepare 275 gms whipping cream
18. Prepare 1 coconut (tender coconut flesh)
19. Get 50 ml tender coconut water
20. Take 100 gms cream cheese
21. Make ready 1/4 kg (ingredients for Black Raspberry Jelly)
22. Make ready 75 gms Black Raspberry Puree
23. Get 25 gms castor sugar
24. Take 4 gms gelatin
25. Get 50 gms gulcose(for garnish)
26. Make ready 100 ml Edible pink colour cocoa spray

Finally a red velvet cake that doesn't use red dye and it's actually red! First let's take a quick look at the origin of red velvet cake so we can clear up the fact that it never really had red dye to begin with, but over the years and our "need" for aesthetics before anything, we started adding tons of red dye to. The BEST Red Velvet Cake Recipe with Sweet Cream Cheese Frosting. I have always been a red velvet cake fan but there are some that are just better than others.

Steps to make Red Velvet Mousse Cake (Fusion Entermet):

1. Method for preparing Red velvet cake. Cream butter and sugar together with the hand mixer until pale in colour. Add egg and whisk well. To it add vanilla extract and mix well.
2. Sift baking powder, baking soda, salt and cocoa powder well and set aside.
3. Take a non Grease bowl containing milk, to it add vinegar and let it stand for a couple of minutes. It will curdle to buttermilk.
4. To the creamed mixture,fold in the sifted dry ingredients little by little at a time. Fold in alternately with buttermilk until the batter is uniform and smooth without any lumps.
5. Add required amount of red colour to achieve the red velvet colour. Preheat oven to 170 degree Celsius and bake for about 15 minutes or skewer inserted in the cake comes out clean.
6. Method for preparing Tender Coconut Cream cheese Mousse (Filling). Bloom the gelatin in some cold water. Bring the coconut milk to a boil with condensed milk.
7. Add the bloomed gelatin and mix well to dissolve the gelatin.
8. Once cooled down to warmest,fold in whipped cream, tender coconut flesh,tenter coconut water and the beaten cream cheese to make mousse for to set in moulds.
9. Method to prepare jelly. Bloom the gelatin. Boil the black raspberry puree with castor sugar and add the bloomed gelatin and mix well until it dissolve.
10. Pour the jelly mix into prepared moulds and set it in fridge overnight.
11. Assembly. Prepare jelly / insert first and freeze before night to set rock hard.
12. Cut the cake according to the silicon mould shape and to the shape of the jelly ring (mould).
13. To set…Take silicon mould as per the shape of the cake and jelly mould. Wipe the silicon mould cleanly.
14. First fill the tender coconut cream cheese mousse filling as a first layer. Secondly insert the jelly by gently pushing inside the cream mousse Filling.. Again fill with the filling covering the jelly insert.
15. Above place the last layer the base red velvet cake.
16. Refrigerate the filled silicone mould to set. Once set keep it int freezer to set rock hard.
17. Demould the Red Velvet Mousse Cake and spray it with pink cocoa spray(edible pink colour) and garnish it with sugar garnish.
18. Method to make sugar garnish….Take liquid gulcose in a small ball shape and spread flat on a silpat. Add edible pink colour to it and bake it for 170 degree Celsius for 10 to 15 minutes. Beautiful sugar garnish are ready to top the Red Velvet Mousse Cake.
19. The cross section of Red velvet mousse cake contains complimenting flavours of Tropical fruit (Tender Coconut flesh,Tender Coconut water) whipped cream, cream cheese mousse as filling, Black Raspberry jelly as insert and Red velvet cake as base. This Fusion Red Velvet Cream Mousse Cake (French Entermet) can be served as a dessert.

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