Archive for the ‘mousse’ Category

So, did everyone have a nice Easter/Passover holiday? I know we did. Instead of staying home for dinner, we got in the car and went to two of our favorite places, Chico Hot Springs and Yellowstone National Park. They are both located in the magical states of Montana & Wyoming. It’s a long drive (900k/530 miles), but to us, soooo worth it. At this time of year the park is such a great place to visit. There is only one section open in the park in the winter, but it never fails to amaze us. Mammoth hot springs is a site to behold on its own, but we also saw tons of Bison, pronghorns, elk, and birds, including hawks, osprey, and a bald eagle! The highlight though were the wolves. We were lucky enough to see a park wolf patrol officer with his scope and got to view a male and pregnant female couple eating a kill (with the bald eagle trying to get at it). Amazing. Seriously. We never forget how lucky we are to live out West and love seeing all of the truly awe-inspiring  places around us.

The many colors of Mammoth Hot Springs

And a few more pictures for your viewing pleasure…

One of the best perks is that the place where we stay has no TV, telephones, or computers. Well, you get dial-up in the lobby but it’s sort of a pain, so why bother. You realize that you don’t need to be “connected” at all times. You realize that the best way to be “connected” is to spend time with your family and friends. With no outside distractions. Kids even soon forget that there is no TV or video when their parents are there with them. Swimming, playing board games, puzzles, reading. Sounds old-fashioned, but it really works. We always meet such interesting people just hanging out in the lobby sitting around the fireplace.So much so that when I got home, I didn’t even want to plug in my laptop for a few days or watch the boob tube. I highly recommend this for everyone every once in a while. I think you will be glad that you did. Okay- enough said on that!

With us missing Easter dinner at home, we just moved it a week. It was time for our monthly dinner supper club anyway, so we did everything a week later. It worked out better for everyone involved anyway. On the menu this month:

apricot apple-bourbon glazed ham (we also had apple-bourbon hot toddys to start)
carrot souffle
braised red cabbage with raisins and apples
shredded brussel sprouts with bacon
and for dessert……

Cherry Chocolate Mousse Cake!!

equipment needed:  one 9″ springform pan, two 8″ inch cake pans, parchment paper and acetate (you can substitute parchment paper), and a 9″ cardboard cake circle or cake plate.

Before you begin, cut a length of acetate or parchment paper  3 1/2  inches high and 33 inches long. Take this and line the inside of your springform pan. Cut a 9 inch circle of parchment paper and place it in the bottom of the pan. Set this aside until the final assembly. This step makes removing the cake from the springform pan a breeze


This makes 2 cakes. If they bake perfectly even then you can cut one in half horizontally and freeze the other half for a later time. Since mine usually are domed, I just trim the tops off each one to even them out and use both layers, saving the leftover scraps for a later use (cake pops, sides of cakes, over ice cream…)

1/2 cup boiling water
2 ounces unsweetened chocolate
1/4 cup unsalted butter, cut into pieces
1 large egg, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup hot, strongly brewed coffee

Preheat your  oven to 325 F. Grease 2 8-inch round cake pans and  line the bottoms with parchment paper …

 Whisk the boiling water, chocolate and butter together until melted and set aside.Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high-speed) and then fold in the chocolate mixture by hand. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will thin the batter out). Divide the batter evenly between the 2 pans.

 Bake the cakes for about 25 minutes, until a toothpick  inserted in the centre of the cake comes out clean. Allow the cakes to cool in the pans.

Cherry Mousse:

* To make the puree, I boiled up about 3 large cups of frozen, pitted cherries with 1/2 cup of sugar, whirled it up in the blender then strained it through a fine sieve. Cool to room temp. I swear, it was easy. Do this while the cake is in the oven.

2 Cups (16 oz) sweetened cherry puree (see above)
3 Cups (24 oz) heavy cream (33-36%)
1 Tablespoon fresh lemon juice
1/2 teaspoon almond extract
2 teaspoons kirsch (optional)
2 Tablespoons + 1 teaspoon unflavored gelatin
1/3 cup water

Sprinkle the gelatin over the water in a small bowl and either place in a small pan of simmering water and stir until dissolved or place the bowl in the microwave for about 15 -20 seconds (just do not let it boil). Let this cool down for about 10 minutes.

In a large bowl, place the sweetened cherry puree. Stir in the gelatin, almond extract, and kirsch (if using). In a separate bowl, beat the heavy cream until soft, billowy peaks form; fold lightly into the cherry mixture.


Either cut one layer of cake horizontally or trim down the two layers so that you have 2 thin even layers.

Spoon half of the cherry mousse into the bottom of your prepared springform pan. Carefully place (drop, really) one layer of the cake into the center. You will have a border of mousse all around the cake. Gently press down. Spoon the remaining cherry mousse over this layer. Repeat with the second layer of cake, again gently pressing down so that the cake and mousse border are level.

Place in the fridge for at least 4 hours, or overnight, to set up.

While the cake is setting up, make the glaze…

Chocolate Glaze

1/2 cup water
1 cup sugar
1/2 cup whipping cream
1/2 cup Dutch process cocoa powder, sifted
1 1/2 tablespoons unflavoured gelatin powder
1/4 teaspoon almond extract

Bring the water, sugar, and cream to a boil in a medium pan. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours. It will set up like chocolate gelatin (and it tastes great)

To finish the cake:  Open up the springform pan and remove the cake. Gently peel away the acetate (or parchment) that is around the sides of the cake. Place the cardboard round (or cake plate) onto the top of the cake and invert it onto a cooling rack. If you don’t have an exact 9 inch round cake plate, then invert it directly onto the cooling rack. Place the cooling rack over a parchment lined baking sheet.  Warm the chilled glaze over low heat,while whisking occasionally, until just melted and smooth and pour this over the cake , spreading gently with a spatula to ensure that it covers the top and sides of the cake evenly. I poured half over, chilled it a bit, then put a second coat on it. Scoop up any leftover glaze  that dipped through onto the parchment paper and reuse. You can chill and reuse this glaze over and over. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve. This keeps in the fridge for up to four days.

This was a real visual show-stopper while also a light and  delicious way to end a big meal. Enjoy!

recipe adapted from here

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So the Bakers Challenge this month was very interesting…. Maple mousse, bacon, edible containers?….  Love it!

This months challenge was brought to us by Evelyne of  Cheap Ethnic Eatz. The really cool part is that challenge was teamed up with the Cooks Challenge,  so there will be a slew of ideas, both savory and sweet.  I think it was a really fantastic idea and pushed people s creativity to think outside the box- oh wait- I meant ” inside” the box.  I am so impressed (and jealous) of how creative my fellow bakers are.

I made two versions over the course of the month. The first one was a chocolate shortbread/bacon-chocolate ganache/maple mousse concoction. The combination of chocolate, bacon, and maple mousse was soooo tasty. The second version was a maple-walnut pizzelle bowl filled with a vanilla-cream cheese-maple ripple ice cream, topped with bacon-chocolate bark. I served this at a dinner party and while the ice cream got rave reviews, the bacon-chocolate combo is not for everyone . I think it is a great combination, but while I loved it with the chocolate shortbread, I would leave it off the ice cream next time (at least for the company). The maple mousse was fantastic but sweet- I guess that is why the bacon works so well with it. I made 1/2 of this recipe as it makes too much for my small household.


Maple Mousse:

• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks
• 1 package (7g/1 tbsp.) unflavoured gelatine
• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)

1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour

Chocolate Brittany Shortbread:
– this recipe is from  Alain Ducasse. I used my digital scale to 1/4 the recipe

1 1/2 +  1/3C (225g) All purpose flour
1 Tablespoon + 2 tsp  (12 g) cocoa powder
2 1/2 tsp baking powder
1/2 tsp fleur de sel
1/2 C (125 g) unsalted butter
1/2 C (100 g) granulated sugar

Cream the butter and sugar until light and fluffy. Whisk the dry ingredients together and slowly add them to the butter sugar mixture until well combined. Divide the dough in half. Roll the dough out between 2 pieces of parchment paper until 1/8 inch thick. Place the entire sheet on a baking sheet and place  in the fridge for at least 1 hour.

Preheat your oven to 350 F. Line a baking sheet with parchment paper.

Take the dough out of the refrigerator and cut into desired shapes. I used  the bottom of a large piping tip to cut out my circles and then placed them into the bottom of a wilton brownie pop mold to make a small cup shape. I then cut out triangle shapes and placed them over a round mold to bake, then used a 3 inch round crimped cutter for the bases.

Bake for 8-10 minutes or until set.

Bacon-Chocolate Ganache:

Note- make this as bark, leave out the cream and butter. just melt the chocolate and then add the bacon

4 slices good quality bacon, cooked crisp.
6 ounces (150 g) bittersweet chocolate
1/2 c (150 ml) heavy cream
1 Tablespoons unsalted butter

2 Tablespoons maple sugar and 1 tsp course fleur de sel for sprinkling

Prepare a baking sheet with a  or parchment

Finely mince the bacon; set aside. Chop the chocolate and place in a bowl. Heat the cream until almost boiling, then pour over the chocolate and let it sit for 3 minutes. Whisk this until smooth and then add the butter and keep whisking until it is fully incorporated and velvety in texture. Stir in the bacon.  Immediately pour out onto the silpat and spread into a thin layer. After 15 minutes sprinkle with the maple sugar and salt.  Place in the fridge to set, about 1 hour.

The sauce on the plate is 1/4 C pure maple syrup, reduce it by a third, take off the heat and add 1 Tablespoon Creme de Cacoa. Stir briskly.

Assembly: Cut out a piece of ganache the same size or smaller than your cookie base. Place this on top of the cookie.  Your “container” cookie should have the edges dipped in chocolate then rim them with some bacon powder (grind your bacon super fine). Adhere this cookie to the bottom cookie with a dab of melted chocolate. Pipe in the maple mousse.



Pizzelle cookies do require a pizzelle maker. Mine was given to me by a dear friend who never once used it.You can buy one new but I would check garage sales or ask some of your friends. People have the strangest things… To shape them I used small bowls. As soon as the pizzelle comes off the press I placed it on an upside down bowl and immediately placed another bowl right over it. It only takes about 10 seconds to cool completely. You need to work fast so don’t have any anything else going on while making these. These cookie edges were dipped in some warm dulce de leche and then some ground walnuts. Perfect.

Maple Walnut Pizzelle:

This makes about 20 cookies

3 eggs
1/2  C white sugar
1/4 c maple sugar
1/2 C butter, melted and cooled
3 Tablespoons pure maple syrup
1 3/4 C (250g) all-purpose flour
2 teaspoons baking powder
1/2 C finely ground walnuts

Beat eggs and sugars with an electric mixer until fluffy. Stir in the melted butter and maple syrup. Combine the flour, baking powder, and walnuts; stir in gradually. Dough will be sticky.

Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature

Vanilla Cream Cheese Maple Ripple Ice Cream:

 While eggless ice cream is nothing new, this version contains corn starch as a thickener. It make the creamiest ice cream ever.

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
1/4 C pure maple syrup
1/2 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped
1/8 teaspoon kosher salt
1/2 C pure maple syrup
In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt Place in the fridge overnight to thoroughly chill OR set the bowl in an ice water bath and let stand, stirring occasionally, until cold, about 25 minutes.

Meanwhile, place the 1/2 cup of maple syrup into a small saucepan. Bring it to a boil and let it reduce a little, boiling it for 3 minutes. take off the heat and cool.

Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.When The ice is done, place half in a container, pour half of the reduced maple syrup over it, repeat. Take a butter knife and swirl it through the ice cream, marbeling the maple syrup throughout.Place a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.

Ice Cream recipe source:http://www.foodandwine.com/recipes/vanilla-bean-ice-cream. Great article

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Joconde Imprime

Wow. What a great challenge this month for the DB’s. The host this month was Astheroshe from the Blog, accroShe chose an excellent french dessert, “Biscuit Joconde Imprime/Entrement“. Sounds fancy, doesn’t it? AND it looks even fancier! Don’t be intimidated by this though. A Joconde is simply an almond based sponge cake that is imprinted with a design. It is then cooled and placed into mold, then usually filled with a mousse or bavarian cream type filling, but can also be filled with cheesecake, ice cream, semifreddo,pudding, daquoise, etc…  While there were multiple steps involved I was pleasantly surprised at how relatively easy it came together. Oh, and how beautiful it is to look at!!! this is definately a wow factor dessert. I filled mine with a layer of dark chocolate cherry mousse, then a layer of sponge, followed by a layer of toasted coconut mousse. I topped the whole thing off with a layer of orange/grand marnier gelee. It was the perfect ending to the dinner party I hosted over the weekend. Lot’s of “did you really make that?” type of comments. I was actually quite impressed, if I do say so myself.

A few things to keep in mind when taking this on. Think about what you want to make your pattern with. You can use a cake comb or just go to the hardware store and use a comb sold for laying tile adhesive. You could a stencil like I did,  find something around your kitchen that might make an interesting pattern, or use a piping bag and freehand a design. The sponge is very moist and pliable so it is easy to cut and place into a mold. I will say though that it cooks up very fast. My sponge cake was done in 7 minutes flat. Do not walk out of the kitchen while it is in the oven, it will be done before you know it. You must also flip your cake out no more than 2 minutes after it comes out of the oven or else it will not release. I learned that the hard way and had to bake a second sponge… arghhh!

This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold. You will be making two different batters; a joconde decor paste for the design (this is also called pate a cigarette batter), and the almond flour based joconde sponge batter. Make the decor paste first and after you have your design/pattern laid out on your silpat, place the sheet in the freezer while you make the sponge batter. I also cut the decor paste recipe in half (this is reflected below) since the original recipe yielded way too much as well as switched the order in making it so it would be easier to follow.

Other than that, have fun!!!!!!

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

7 tablespoons/ 105 ml/ 3 1/2 oz/ 100g unsalted butter, softened
3/4 cup plus2 teaspoons/ 192 ml/ 3 1/2 oz/ 100g Confectioners’ (icing) sugar
3 large egg whites – about 3 1/2 oz / 100g
1 cup minus 1 tablespoon/ 210ml/ 4 oz/ 110g cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.


  1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand-held mixer, or by hand)
  2. Gradually add egg whites. Beat continuously.
  3. Fold in sifted flour.
  4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

    1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
    2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
    3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes. While this is in the freezer prepare the sponge batter

      Joconde Sponge

      YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

      ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
      ½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
      ¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
      3 large eggs – about 5⅓ oz/ 150g
      3 large egg whites – about 3 oz/ 90g
      2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
      2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

      *Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/


      1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
      2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
      3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand-held a whisk attachment is fine, or by hand. )
      4. Fold in one-third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
      5. Fold in melted butter.
      6. Remove the sheet with the decor paste design from the freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste
      7. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
      8. Cool. Do not leave too long, or you will have difficulty removing it from mat.
      9. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

      You can use any type of mold you want such as a springform pan, a trifle dish, ring molds, pvc pipe cut to size, or just acetate cut and taped together.

    4. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.


    1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
    2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
    3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
    4. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
    5. The mold is done, and ready to fill.


2 cups heavy cream
6 large egg yolks
1/4 cup sugar
3/4 cup bittersweet chocolate, melted
4 tablespoons maraschino cherries, chopped
2 Tablespoons maraschino cherry juice

In the bowl of an electric mixer fitted with the whisk attachment, lightly beat 1 1/2 cups heavy cream until whipped; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg yolks until fluffy, 8 to 10 minutes.
Meanwhile, in a small saucepan, bring remaining 1/2 cup cream and sugar to a boil over medium-high heat, stirring to dissolve sugar. With the mixer running, add hot cream mixture to egg yolks in a slow, steady stream.
Gently fold in chocolate and whipped cream followed by the maraschino cherries and juice.
Fill your joconde mold about 2/3 the way up with the chocolate mousse. You will have some leftover (just spoon into small glasses for a treat later). Place a layer of sponge on top of this and place in the refrigerator while you make the coconut mousse.


1 (13- to 14-ounce) can sweetened condensed milk
1 can (398 ml) coconut milk
About 1/4 cup whole milk
2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce packages)
1/2 cup well-chilled heavy cream
4 large egg whites
3/4 C toasted desiccated coconut

Whisk together sweetened condensed milk and 1 cup coconut milk in a large bowl.
Pour remaining coconut milk into a 1-cup glass measure and add enough whole milk to bring total to 1 cup, then transfer to a small saucepan.
Sprinkle gelatin over milk mixture in saucepan and let stand 1 minute to soften, then heat over moderate heat, whisking occasionally, until gelatin is dissolved (do not let boil). Whisk into sweetened condensed milk mixture in large bowl until combined. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until mixture is the consistency of raw egg whites, about 10 minutes. Remove bowl from ice bath.
Beat cream with an electric mixer until it holds soft peaks, then fold cream into coconut mixture gently but thoroughly.
Using cleaned beaters, beat egg whites with a pinch of salt until they hold soft peaks, then fold into coconut mixture gently but thoroughly. Gently fold in the toasted coconut. It is now ready to place on the mold. Spoon in into the mold so it goes over the top of the sponge cake by about 1 inch. Place in the fridge until set, about 2 hours.


3/4 cup orange marmalade
1/2 c water
2 tsp gelatin
2 tablespoons Grand Marnier

Place the marmalade and the water in a saucepan and heat over low heat until runny. Pour through a strainer to remove the rind bits. Place back into the saucepan and add the gelatin. Over very low heat, gently stir until the gelatin mixture is completely dissolved. Stir in the Grand Marnier. Let cool to room temperature and then carefully pour over the coconut mousse layer.

After the cake is completely set, 3-4 hours total, carefully release it from your mold and take away the parchment.

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:

Coconut mousse adapted from:  http://www.epicurious.com/recipes/food/views/Coconut-Mousse-238416#ixzz1CIEU2t19

Chocolate mousse: http://www.marthastewart.com/recipe/eric-snow-chocolate-mousse

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