Tropical mousse shortcake with carrot & orange

Ingredients

Biscuit

50 grams (1.8 ounces) milk
200 grams (7.05 ounces) flour
2 teaspoons baking powder
90 grams (3.17 ounces) butter
80 grams (2.82 ounces) sugar
2 eggs
20 grams (0.71 ounces) coconut flakes
50 grams (1.76 ounces) carrots, grated
50 grams (1.76 ounces) pineapple puree

Orange confit

400 grams (14.11 ounces) orange juice
180 grams (6.35 ounces) sugar
6 grams (0.21 ounces) citric pectin
12 grams (0.42 ounces) gelatin 200-220 bloom
60 grams (2.12 ounces) water for the gelatin

Souffle

320 grams (11.29 ounces) cream cheese
80 grams (2.82 ounces) powdered sugar
80 grams (2.82 ounces) cream
100 grams (3.52 ounces) milk
4 grams (0.14 ounces) gelatin 200-220 bloom
20 grams (0.71 ounces) water for the gelatin

Mango ganache

160 grams (5.64 ounces) white chocolate
200 grams (7.05 ounces) cream 33-35%
25 grams (0.88 ounces) butter

Equipment

Measuring Cups and Spoons
Accurate measurements are crucial in baking, so ensure you have a reliable set. It’s best to use dry and liquid measuring cups for their respective ingredients to ensure precision.
Mixing Bowls
Multiple mixing bowls of various sizes will make your prep work smooth. Opt for sturdy, non-reactive materials like stainless steel or glass.
Hand Mixer or Stand Mixer
Whipping ingredients to the perfect consistency can be tiring, so an electric mixer is your best friend here. Make sure to use the right attachments for each step.
Baking Sheet
A rimmed baking sheet ensures your biscuit doesn’t spill over. Line it with parchment paper for easy removal and clean-up.
20x20 cm Baking Frame
This baking frame helps you shape the biscuit precisely. Ensure it's lined with film to prevent sticking.
Saucepan
A small, heavy-bottomed saucepan is ideal for even heating when making the orange confit.
Blender or Immersion Blender
A blender is essential to achieve a smooth ganache. Keep it handy, and ensure it's clean before use.
Refrigerator and Freezer
Stabilizing the layers and ensuring perfect consistency relies heavily on cooling. Make sure to have ample space in your fridge and freezer.

Instructions

Step 1

The calculations in the recipe are for a 20x20 cm (7.88x7.88 inch) frame with a height of 5 cm (1.97 inch).

Step 2

Preheat the oven to 347-356°F (175-180°C).

Step 3

Whip the butter and sugar until light and fluffy. Add the eggs one at a time, whipping well after each addition. Make sure the butter is softened to room temperature for easier whipping.

Step 4

Sift the flour and baking powder together and gradually add to the butter mixture. Stir in the milk, then fold in the pineapple puree, grated carrots, and coconut flakes. Mix gently to avoid overworking the batter.

Step 5

Spread the dough evenly on a baking sheet. Bake for 20-23 minutes at 347-356°F. Do not overbake; the biscuit should spring back when lightly pressed. Check for doneness using a toothpick; it should come out clean.

Step 6

Let the biscuit cool completely. Once cooled, cut out a 20x20 cm square using a frame and place it in the freezer.

Step 7

Soak the gelatin for the orange confit in cold water and let it swell.

Step 8

Combine the orange juice, sugar, and pectin in a saucepan. Bring to a boil, then remove from heat and add the swollen gelatin. Allow the mixture to cool and thicken slightly. Stir frequently to prevent forming a skin on the surface.

Step 9

Pour the confit over the frozen biscuit in the frame. Pre-cover the bottom of the frame with plastic wrap for easier removal. Place the frame in the freezer until set.

Step 10

Soak the gelatin for the souffle and let it swell.

Step 11

Whip the cream cheese and powdered sugar together until smooth. In a separate pan, warm the milk and dissolve the swollen gelatin in it. Pour the warm milk mixture into the cream cheese mixture, whipping at high speed until fully incorporated and airy.

Step 12

Pour the souffle over the layer of confit in the frame. Refrigerate to stabilize.

Step 13

Pour the hot cream over the white chocolate and blend until smooth. Allow the mixture to cool to 95-104°F (35-40°C), then add the softened butter and blend again until smooth. Cover with plastic wrap and refrigerate for 12 hours.

Step 14

Whip the ganache until fluffy, being careful not to overwhip to maintain its airy texture. Sprinkle with freeze-dried mango powder if desired. For a more intense mango flavor, use the 34% white chocolate.

Servings

What better way to enjoy this multi-layered treat than with a cozy gathering of friends and family? Imagine serving it as the crown jewel of your dessert table, and watch as each layer entices their taste buds. For an elegant touch, sprinkle the top with some freeze-dried mango powder and add a sprig of mint. Or, pair each slice with a scoop of vanilla ice cream to balance the bright, tropical flavors. Feeling creative? Turn this sophisticated pastry into individual portions by slicing it before serving, giving each guest their mini masterpiece. Complete the experience with a chilled glass of fruity Moscato or a cup of freshly brewed coffee to create a delightful contrast. Don’t worry about leftovers – this treat stays fresh in the fridge, making it perfect for reliving the indulgence the next day!

Variations

For a gluten-free version, simply swap the regular flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum to maintain the structure of the biscuit. To make this recipe vegan-friendly, replace the butter with a plant-based alternative and use a flax egg (1 tablespoon of flaxseed meal + 3 tablespoons of water for one egg) instead of regular eggs. For the soufflé, opt for a vegan cream cheese and coconut cream instead of dairy cream. Use agar-agar as a gelatin substitute to ensure your layers set perfectly.

Faq

How do I know if I’ve whipped the butter and sugar enough?
The mixture should be light in color and fluffy in texture, often referred to as “creamed.” This process usually takes 2-3 minutes with an electric mixer.
Can I use canned pineapple for the puree?
Yes, canned pineapple works well. Just make sure to drain excess liquid and puree it until smooth.
My confit isn't thickening, what should I do?
Ensure that you’ve cooked the mixture to boiling point. If it still doesn’t thicken upon cooling, you might need to double-check the pectin and gelatin quantities.
Can I prepare the biscuit ahead of time?
Definitely! You can bake the biscuit a day in advance and store it wrapped in plastic wrap at room temperature.
How do I prevent my ganache from overwhipping?
Whip the ganache just until it becomes fluffy and forms soft peaks. Overwhipping can cause it to become grainy.
Can I add other flavors to the ganache?
Absolutely! Add your favorite extracts like vanilla or a splash of rum for an extra kick.