Ingredients
Dacquoise
- 45 grams (1.6 ounces) egg whites
- 50 grams (1.8 ounces) sugar
- 25 grams (0.9 ounces) almond flour
- 25 grams (0.9 ounces) wheat flour
- Freeze-dried berries (optional) : optional
Mousse (per 1 layer)
- 35 grams (1.25 ounces) white chocolate
- 100 grams (3.5 ounces) puree (consult description for types)
- 100 grams (3.5 ounces) cream
- 5 grams (0.17 ounces) gelatin
- 30 grams (1.06 ounces) cold water
- Powdered sugar : to taste
Equipment
- 18cm (7.09 inch) ring
Ideal for baking the Dacquoise biscuit and shaping the mousse layers. Use acetate film to ensure clean edges.
- Mixing bowls
Essential for whipping egg whites, mixing the dry ingredients, and blending the mousse components.
- Electric hand mixer or stand mixer
Perfect for achieving stiff peaks in your egg whites and properly whipping cream for the mousse layers.
- Fine mesh sieve
Important for sifting dry ingredients to ensure a smooth and lump-free batter.
- Baking sheet lined with parchment paper
Prevents the Dacquoise biscuit from sticking and ensures even baking.
- Microwave or double boiler
Useful for melting gelatin and heating puree without burning.
- Spatula
Helps you fold ingredients gently and scrape every last bit from mixing bowls.
Instructions
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Step 12
Servings
Variations
Faq
- Why didn't my egg whites reach stiff peaks?
Ensure there is no grease or yolk in the mixing bowl, and the egg whites are at room temperature before whipping.
- Why is my Dacquoise biscuit too dry?
Keep an eye on the baking time and temperature, as overbaking can lead to a dry biscuit. Bake until just set and lightly golden.
- How can I prevent my mousse layers from mixing together?
Allow each layer to set in the fridge before adding the next. Patience is key for beautifully distinct layers.
- Can I use frozen berries for the puree?
Yes, frozen berries can be used. Thaw them completely, drain excess liquid, and blend until smooth before using in the mousse.
- What's the best way to melt gelatin without clumping?
Soak the gelatin in cold water to bloom, then gently heat it in the microwave or over a double boiler until fully dissolved.
- How do I achieve a smooth and shiny mousse texture?
Ensure that your puree is well-blended and gelatin is fully dissolved before combining with the whipped cream. Use a spatula to fold gently and avoid deflating the mixture.