Vegan Cranberry & Matcha White Chocolate Entremet Cake
Ingredients
- Cranberry orange jelly
- 1 cup cranberries
- 1 cup freshly squeezed orange juice
- 1/3 cup maple syrup
- 1 tbsp orange zest
- Matcha mousse
- 1 canned coconut whipping cream, chilled
- 200g dairy free white chocolate, melted
- 2 tsp matcha powder
- 1 tsp vanilla bean extract
Preparation
In a saucepan bring all ingredients to a boil in a saucepan, stirring occasionally. Reduce heat and simmer, until slightly thickened. strain mixture through a fine-mesh sieve into a bowl, discarding skins and seeds
Pour the mixture back to the saucepan and bring to the boil then whisk in 1/2 tsp agar agar powder. Whisk until agar is dissolved. Pour mixture to silicone molds. Refrigerate until solid
Beat whipping cream with a mixer until creamy, add in melted chocolate continue beating until incorporated
Assemble
Pour first layer of mousse into the mold, Insert the layer of cake and jelly. Add the rest of the mousse on top. Tap gently against the counter to release air bubbles. Place in the freezer until set
Pour glaze over the frozen cake. Leave the glaze to set before using a hot knife to remove the drips. Carefully transfer the glazed mousse the serving plate, garnish and serve