Dubai Mousse Cake

Group No-Bake Base
Ingredient
KG
No Bake Chocolate Slice
0.500
Butter
0.095
Water
0.045
Total Weight: 0.640
Group Chocoloate Mouse
Ingredient
KG
Chocolate Mousse Mix
0.100
Water
0.150
Total Weight: 0.250
Group White Vanilla Mouse
Ingredient
KG
White Vanilla Mousse Mix
0.150
Water
0.250
Total Weight: 0.400
Group Pistachio Layer
Ingredient
KG
Roasted Kataifi pastry
0.075
Pistachio spread
0.200
Total Weight: 0.275
Group Topping
Ingredient
KG
Bakbel Dark Chocolate Diamond Glaze
0.100
Pistachios
-
Total Weight: 0.100

Assembly

  1. Line the ring with plastic liner

 

No Bake Base:

  1. Mix the water in with No Bake Chocolate Slice. Then add melted butter.
  2. Scale at 650g into a 10inche ring, ensuring the base and sides are evenly covered.
  3. Chill and allow to set.

 

Pistachio Layer:

  1. Mix Kataifi pastry and pistachio spread and spread it evenly on the no bake slice

 

Chocolate Mousse:

  1. Using whisk, mix all ingredients on top speed for 5-7 minutes.
  2. Pipe evenly and smooth it out.

 

White Vanilla Mousse:

  1. Using whisk, mix all ingredients on top speed for 4 minutes.
  2. Pipe it evenly and smooth it
  3. Chill for 15min

 

Topping

  1. Melt chocolate glaze and cover the surface.
  2. Decorate with chopped pistachio pieces

 

Other Formats

This recipe can also be used to make smaller individual cheesecakes or cheesecake desserts served in a container or glass.

Display Conditions

Chilled

Category

Patisserie

Finished Product

Cheesecake, Mousse

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