Ube Mousse Crunch Cake

• tiempo total: 5 hours 37 minutes

Ingredientes

Crunch Layer

2 cups (70g) puffed rice

2 tbsp (35g) light corn syrup

1 tbsp + ¾ tsp (18g) granulated sugar

4 oz white chocolate, finely chopped

1 tsp neutral oil

Ube Mousse:

1 tbsp + ½ tsp (11g) unflavored powdered gelatin

¼ cup (60ml) cold water

1 cup ube jam

¾ cup condensed milk

1 tsp vanilla extract

1 tsp ube extract

1 ⅔ cups (400g) heavy cream

Ube Ganache:

200g heavy cream

20 g whole milk

8 oz white chocolate, chopped

1 ½ tbsp (45g) unsalted butter, room temperature

1 tsp Ube extract

Instrucciones

Prepare the Crunch Layer:

Preheat oven to 350°F (175°C).

In a bowl, mix puffed rice with warm corn syrup, sugar, and salt until evenly coated.

Spread on a lined baking sheet and bake for 10-15 minutes until golden brown.

Melt white chocolate with 1 tsp neutral oil in a heatproof bowl, microwaving in 10-second intervals, stirring between each, until 80% melted. Remove and stir continuously until smooth, letting residual heat fully melt the chocolate.

Toss melted chocolate into the caramelized puffed rice.

Press into a cake pan, reserving ⅓ cup for garnish. Chill for 20 minutes.

Make the Ube Mousse:

Bloom gelatin by mixing it with cold water, letting it sit for 5 minutes until dissolved.

Blend ube jam, condensed milk, vanilla, ube extract, and bloomed gelatin until smooth.

In a separate bowl, whip heavy cream to soft peaks. Gradually fold in the ube mixture until fully combined.

Prepare the Ganache:

Heat cream and milk in a saucepan until just boiling.

Pour over chopped white chocolate and whisk until smooth.

Stir in butter until fully incorporated. Let cool completely.

Assemble the Cake:

Pour mousse over the crunch layer, smoothing with an offset spatula.

Tap the pan to remove air bubbles, then freeze for at least 3 hours or overnight.

Glaze & Serve:

Unmold frozen cake onto a wire rack over a sheet tray.

Pour ganache over, smoothing with a spatula.

refrigerate for 2 hours before serving.

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