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The most delicious mini cold cakes to share at Christmas
If you still don't know what dessert to prepare for your Christmas Eve dinner, we present the best option, these are mini cold cakes like raspberry and lemon mousse, with an exquisite decoration.
The best thing about This is that its appearance is like a Christmas hat, so it will also be perfect to decorate your table. Next, we will explain how to make it in a simple way.
Ingredients for the mini cold cakes
For the base
Cinnamon and almond cookies, those of your preference.
For the lemon mousse
5 grams of unflavored powdered gelatin or Grenetina (or 3 gelatin sheets).
30 milliliters of cold water.
180 grams of condensed milk.
80 milliliters of lemon juice.
200 milliliters of whipping cream (whipping cream or heavy cream) 35% MG
For the raspberry mousse
5 grams of unflavored powdered gelatin or Grenetina (or 3 gelatin sheets).
30 milliliters of cold water.
50 grams of normal white sugar.
200 grams of Forest fruits (thawed or fresh).
200 milliliters of whipping cream (whipping cream or heavy cream) 35% MG
For the mirror glaze
10 grams of unflavored powdered gelatin.
120 milliliters of Water.
150 grams of normal white sugar.
120 grams of condensed milk.
150 grams of White Chocolate.
Red food dyes.
For decoration
Whipped cream, quantity necessary.
Steps to make the mini cold cakes
Note: In case you do not have molds of Christmas hats, you can still present the cake in mini glasses, glasses or any other small container.
To make the lemon mousse
Start by adding the water over the gelatin, stir well and let it rest for a minimum of five minutes to hydrate the gelatin.
In a separate bowl, place the cold whipping cream and beat at medium speed for a couple of minutes or until it begins to take consistency.
Once the cream is a bit frothy, stop beating, as you don't want to whip it completely.
When the gelatin has absorbed all the water, heat it to melt it, and you can do it in a saucepan over low heat or in the microwave. The point is that it remains completely liquid.
Mix the condensed milk, the lemon juice and add the melted gelatin.
Pour this mixture into the semi-whipped cream and beat to incorporate very well. Once you have a homogeneous mixture, it is ready to be put in the mold.
Before pouring the mousse into the mold, spray with non-stick spray, brush to distribute well, and blot excess with kitchen paper.
When you have the molds ready you can fill them. For greater ease, you can do it with a pastry bag.
Once you have the molds ready, take it to the freezer and leave it there for about 5 hours or until the semi-cold ones are completely frozen.
To make the raspberry mousse
As before, add the water to the gelatin, stir well and let it rest for a minimum of 5 minutes.
Place the raspberries and sugar in a bowl or tall glass and blend with a glass blender. In a few seconds you will have a great raspberry purée.
In a separate bowl, place the cold whipping cream, and beat it for about two minutes or until it begins to take consistency. When you notice that it is already a little foamy, stop beating.
Melt the gelatin until it is completely liquid. Then pour it into the raspberry purée and add the raspberry purée with gelatin to the semi-whipped cream.
Once you have the raspberry mousse, place it in a piping bag. If you will be using the molds where you used the lemon mousse, unmold first and store in the refrigerator.
Fill the molds with the raspberry mousse and then add the lemon mousses to the mold. Finally, finish filling the molds with the rest of the raspberry mousse. Make sure to leave the surface completely flat.
When you have the mold ready, take to the freezer until the semi-cold are completely frozen. For this reason, it is advisable to freeze them for 6 or 8 hours or even until the next day.
Making the mirror glaze
Start by adding 3 tablespoons of the recipe water to the gelatin powder. Stir well and let it rest for a minimum of 5 minutes in a case or pot. Besides, add the remaining water, the sugar and the condensed milk.
Heat these ingredients over medium heat, stirring at all times and just when it begins to boil lower the heat to a minimum.
By now, the gelatin will have absorbed all the water, so remove it from the bowl and add it directly to the mixture. Stir well until the gelatin dissolves and then add the white chocolate.
Keep stirring until the chocolate is completely melted. Once everything has been completely integrated, transfer this mixture to a bowl and add the coloring to integrate it better and achieve a much more consistent color. Beat with a hand mixer to integrate.
Once you have a homogeneous color at the frosting level, cover the skin with transparent plastic wrap. This means that you must make the glaze surface be in direct contact with the paper, as this way the surface will not dry out and the glaze will be perfect.
Let it sit for a few minutes at room temperature, so the frosting isn't too hot. Ideally, it should reach the temperature between 35 and 37 degrees C.
When you have the frosting at the correct temperature, remove the paper and transfer it to a glass or jar, preferably with a spout.
Assembling the cakes
Unmold the cakes and place them on a tray lined with transparent plastic wrap.
Place the cakes one by one on a rack with the tray underneath and drop the frosting on it until it is perfectly covered.
Slide over rack to remove excess frosting, stirring with spatula.
Place the mini cake each on top of one of the cookies and decorate with a little whipped cream on the edges of the bottom, using a pastry bag with a small open star nozzle.
At the top, decorate by placing a pompom on the tip with the whipped cream.
Repeat the process with the other mousses.
Keep them in the refrigerator until serving time.
The mini cold cakes are a delicious dessert that can be a perfect option to decorate and taste at Christmas Eve dinner. Therefore, we urge you to try to recreate this recipe at home and share it on your social networks.
