Cakes Stormy Fantasy

Sea buckthorn jelly is made in advance.

Pour gelatin with water. When it swells, we melt it in a water bath.

Sea buckthorn juice is heated, but not boiled. Add gelatin to it and mix.

Pour the resulting mixture into the dishes so that a layer of 0.5-1 cm high is obtained at the bottom. We put it in the refrigerator to freeze (it can be overnight).

Confit from honeysuckle is also better to make in advance.

Pour gelatin with water. When it swells, we melt it in a water bath.

Beat the honeysuckle berries in a blender, transfer to a saucepan and bring to a boil. Add sugar, cook on low heat for two or three minutes. Add gelatin.

Confit is spread in a thin layer into the mold, let it freeze in the refrigerator overnight.

Prepare the chocolate base: break the chocolate into small pieces, melt it in a water bath and add butter to it.

We smear silicone molds with chocolate (we use a silicone brush). We put the molds on a baking sheet and put them in the refrigerator. You can do this twice to make the chocolate layer more dense.

Making mousse. Fill the gelatin with water. When it swells, we melt it in a water bath.

Put the yolks with sugar in a saucepan, beat with a whisk, then put in a water bath and beat until the mass becomes light and doubles in size.

Dissolve gelatin in the yolks, beating with a mixer, pour in condensed milk and white chocolate melted beforehand.

Beat cold cream to peaks. Mix them carefully into the yolks. Here we pour in the berry syrup, mix until smooth.

Put a bowl of mousse in the refrigerator for half an hour. Then we put it in chocolate baskets.

Making decoration: sea buckthorn jelly cut into cubes and keep in the refrigerator until use.

Collecting cakes Stormy fantasy:


Six cakes with sea buckthorn jelly.

We take out the chocolate baskets from the molds. Whisk the mousse with a whisk. Sea buckthorn jelly is cut in circles of a diameter smaller than the bottom of the basket. The height of the jelly is 0.5-1 cm. We put the jelly on the bottom of the mold so that there is a gap between the chocolate basket and the jelly. Fill this gap with mousse from a pastry bag or a syringe. Then we fill the whole chocolate basket with mousse. We put the cakes in the refrigerator until they solidify for three to four hours.

Six cakes with honeysuckle confit.

We fill the confit pastry bag. We put it on the bottom of the mold with circles of a smaller diameter than the chocolate basket. The height should be 1 cm. There should be a gap between the chocolate and the mold, we fill it with mousse. We fill the baskets with mousse and put them in the refrigerator for 3-4 hours.

Before serving the cakes, decorate them with jelly cubes.