Earl Grey Mousse Cake

I remember I have this Grey Mousse Cake recipe somewhere in my harddisk but I just can't find it. Then I recalled, it was in my old PC, where my harddisk died on me and all my precious recipes were gone. I googled but couldn't find any relevant recipes. As a novice in baking, I'm not adventurous to tweak recipes because I'm afraid of failures. But I love Earl Grey tea and I just want to eat Earl Grey mousse cake!

With that, I attempted to try out the recipe from the Mango Mousse Cake and substituted mango puree with earl grey tea.

The balance cake base from my mango mousse cake was stored in the fridge with cling-wrap so I thought the cake would have "shrunk" a little, thus I didn't bother to trim the sides of the cake. Apparently, this is not the case. The mousse didn't flow down to cover the whole cake :-(

I wanted to do a chocolate crumble topping but I have time constraint so I tried to shave some chocolates but it was a disaster. Thawed the chocolate slightly and tried shaving with a peeler/spoon. Think the weather in Singapore is just too hot as the chocolate melted really fast and it created such a mess. Thank goodness I was wearing a disposable glove and the chocolate only stained the glove. After some struggle, I gave up and make do with whatever shaved chocolates I have. Maybe I should have just used a knife and chop, chop, chop!

The earl grey flavour is subtle in this cake so if you want a stronger flavour, be sure to make the tea very strong by adding another 1 - 2 tea bags. The mousse didn't set very well, I'll have to increase the gelatin to 3 - 3.5 tsp instead.

I love this cake! ^-^

Earl Grey Mousse Cake

Ingredients

230ml boiling water

5 Earl Grey Tea bags

4 tsp sugar

200ml Non Dairy Whipping cream

2 1/2 tsp gelatin powder

60ml hot water

Method

1. Pour the boiling water over the tea bags and infuse for 10 minutes.
2. Strain the tea into a measuring jug and make up to 200ml with additional water, if necessary.
3. Add sugar to tea and mix well till sugar dissolve. Set aside.
4. Dissolve gelatin in 60ml hot water. Keep warm for use later.
5. Whip cream till 70% stiff or mousse state.
6. Add gelatin solution into tea and mix well.
7. Add tea gelatin mixture into whipped cream and combine well.