Queen of Hearts Mousse Cake

CAKE BASE

• Combine all the Ingredients together.  Mix for 4 minutes at medium speed. 
• Transfer to a 12x16 sheet tray lined with parchment paper. Bake at 180C for 25 minutes. 
• Let it cool. Cut with 7 diameter rings then set aside.

STRAWBERRY JELLY

• Bloom Gelatin powder with cold water then set aside.
• Combine the remaining ingredients then bring to simmer. Pour into 7-inch ring on top of the cremeux

• Bring the cream and milk to boil (80-100C). Remove from heat. 
• Mix egg yolk and sugar together. 
• Pour 1/3 of the milk mixture to the egg yolks while constantly string, bring back to heat then cook to 80-85C. 
• Pour the anglaise to the chocolate then mix with an immersion blender until emulsified. 
• Transfer to 7 diameter rings.

WHITE CHOCOLATE GLAZE

• Heat milk and glucose. Pour over the chocolate.
• Mix gelatin, Titanium Dioxide and Miroir Neutre a blend until smooth.
• Melt and divide the glaze into two. Color the half portion with Red colorant.
• Let it set at room temperature for 24 hours.

• Whip the cream to medium peaks then set aside.
• Bloom gelatin sheets to cold water.
• Make a pate a bomb Egg yolks, sugar and corn syrup.
• Add the cream cheese to the warm pate a bomb then continue mixing until smooth.
• Melt the gelatin mass then add in the Lemon Extract.
• Fold-in whipped cream.

• Print a heart sign on a sheet of paper then place an acetate sheet on top then milk the chocolate, pipe and trace the chocolate. 
• Let it crystallize then brush with Gold dust, Place on top of the cake.

• Line a sheet tray with parchment paper and acetate sheet. 
• Put the 8 diameter rings with acetate film onto the tray. 
• Pour ¾ of the mousse onto the rings then fill the creamy and fruity insert at the bottom of the mousse. Press down the insert. 
• Place the green tea cake on top.
• Freeze the mousse overnight to 18C. Once frozen, heat the glaze to 35C while making sure that the mousse is at -18C. Mix the glaze with an immersion blender to eliminate the bubbles. 
• Pour the glaze onto the mousse cake. Then scrape the excess with a metal spatula. Place the Heart chocolate décor on top.