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Steps to Make Favorite Charlotte Made with Cheese Mousse

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Charlotte Made with Cheese Mousse

Before you jump to Charlotte Made with Cheese Mousse recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently any individual who expressed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone's active contribution. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Keep reading for some ways to go green and save energy, mainly in the kitchen.

A massive amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that tough. Largely, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to charlotte made with cheese mousse recipe. You can cook charlotte made with cheese mousse using 24 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to cook Charlotte Made with Cheese Mousse:

  1. Provide of Cookies for the sides.
  2. Get 1 of Powdered sugar.
  3. Take 3 of Egg yolk (2).
  4. Take 3 of Egg white (2).
  5. Prepare 1 pinch of Salt.
  6. Take 70 grams of Granulated sugar for the meringue (50 grams).
  7. Provide 75 grams of Cake flour (50 grams).
  8. Provide 1 of Powdered sugar (as needed).
  9. Provide 18 cm of Sponge cake base (or 15 cm in diameter).
  10. Prepare 2 of Egg (1.5).
  11. Use 50 grams of Granulated sugar (35 g).
  12. Get 40 grams of Cake flour (30 g).
  13. Use 15 grams of Cornstarch (10 g).
  14. Provide 25 grams of Butter (18 g).
  15. Take of Cheese Mousse.
  16. Take 100 grams of Cream cheese (70 grams).
  17. Use 1 of Egg yolk (a little less than 1).
  18. Prepare 20 grams of Sugar (15 grams).
  19. You need 70 ml of Heavy cream (50 ml).
  20. Provide 1 of Egg white (a little less than 1).
  21. You need 20 grams of Sugar for the meringue (15 grams).
  22. Get 5 grams of Gelatin (3 grams).
  23. You need 1 tbsp of Water (1 tablespoon).
  24. Get 1 of Fruits of your choice (as needed).

Steps to make Charlotte Made with Cheese Mousse:

  1. First, bake the sponge cake. If you are making it to be 18 cm in diameter when the cake is done, use a 15 cm in diameter cake pan. If you want to make it to be 15 cm in diameter when it is done, use a 12 cm in diameter cake pan to bake the sponge..
  2. Pour the sponge cake dough into the 15 cm in diameter cake pan. Bake in 160°C oven for 20 minutes. This is just a guide, so use a bamboo skewer, stick it through the sponge cake and if it comes out clean, then it is ready. Let it cool. When the sponge cake has cooled down, slice into 2 halves about 1.5 cm thick. You can freeze the remaining sponge..
  3. Bake the biscuits. Add one pinch of salt to the whisked egg white and beat with a whisk until it becomes white. Add granulated sugar in 2 to 3 portions and whip up a stiff meringue. If the meringue is soft, you won't be able to squeeze it out later, so whip it up stiffly..
  4. Add egg yolk to the meringue in one go and mix with a whisk. Then add well sifted cake flour. Mix as if scooping the mixture up from the bottom of the bowl using a spatula. Mix until the flour disappears..
  5. Pour the mixture in a pastry bag with a 1.3 cm round tip..
  6. Squeeze out the mixture in lines that are 2 cm wide and 6cm long to place on the sides of the cake. Put powdered sugar in a tea strainer and sprinkle it on evenly. When the powdered sugar disappears after a while, sprinkle a lot on once again..
  7. If you stick the biscuit mixture too close to one another, they will be flat when baked! So, leave 2 to 3mm space between each one, then they will have a nice shape when baked..
  8. Bake in a 180°C oven for 12 to 15 minutes. I think you can bake about 3 rows at one time, so stick the ends together in the cake pan when using it for the sides..
  9. Prepare a 18cm in diameter. If you are making it to be 15 cm in diameter at the end, then use 15 cm in diameter, loose bottom cake pan. If you don't have a loose bottom cake pan, place a paper on the bottom in a cross. Then place a thick paper on the paper so that you can pull it out afterwords. First, place the biscuit for the sides in the cake pan tightly. Then put one sponge cake on the bottom..
  10. The cheese mousse is easy. Add sugar to the egg white and make a meringue in advance. Whip up heavy cream in another bowl until stiff peaks forms. Knead room temperature cream cheese well using a rubber spatula. Soften gelatin with 1 tablespoon of water..
  11. Add sugar to the cream cheese and mix with a whisk. When they are mixed well, add egg yolk too and mix. Add gelatin melted over a water bath too and mix. Mix heavy cream and meringue together gently using a rubber spatula to maintain the airy texture..
  12. Pour half of the cheese mousse mixture into the cake pan lined with biscuit..
  13. Place the other sponge cake onto the cheese mousse..
  14. Pour the rest of the cheese mousse mixture into the cake pan and let it chill in the refrigerator for 1 to 2 hours to harden. When the mousse has hardened, decorate with whipped cream and fruits, and then it is ready. It will have a glossy and beautiful look if you have nappage pastry glaze..
  15. The amount for the biscuit is a little more than enough. When it is baked, use the ones which are baked nicely. You can eat the remaining biscuit just as it is or even freeze it..

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