Blood Orange & Blackberry Mojito Cake with White Chocolate Mousse

By

Top Chef: Just Desserts, Season 1, Episode 2

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Ingredients

  • Blood orange cake:
  • 1 cup AP flour
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • 1/8 tsp salt
  • 1 cup Sugar
  • 4 oz. butter
  • 1 tablespoon Blood orange zest
  • ¼ cup Blood orange juice
  • ½ cup Sour cream
  • 2 Eggs
  • 1 tsp vanilla
  • Blood Orange Syrup:
  • 2 cups blood orange juice
  • ½ cup lime juice
  • 1 cup dark rum
  • 1 bunch fresh mint
  • Sugar to taste
  • ¼ cup blackberries
  • Mint Cream:
  • ½ cup Crème anglaise
  • ½ lb White chocolate
  • 3 cups Heavy cream, infused with 1 cup fresh mint, medium peak
  • 4 ½ Gelatin leaves, bloomed
  • Thread Glaze:
  • 300 g sugar
  • 2 cup water
  • Blackberry Sauce:
  • Fresh blackberries
  • Sugar to taste
  • 1-2 tablespoons lime juice
  • Pinch of salt
  • Mint Meringue Sticks:
  • ½ cup sugar
  • 2 oz. egg white
  • 8 fresh mint leaves

Preparation

Step 1

Blood orange cake:
1. Sift together flower, baking powder and baking soda
2. Cream butter, sugar and zest. Add eggs
3. Combine juice, sour cream and vanilla. Add 1/3 of dry ingredients
4. Alternate with sour cream in 3 additions
5. Bake at 350 until cooked through
Blood Orange Syrup:
1. Combine all ingredients in a saucepan. Bring to a boil and cook for 3-4 minutes
Mint Cream:
1. Add bloomed gelatin to warm anglaise. Add to white chocolate. Fold in cream
Thread Glaze:
1. Heat mixture to 225f
2. Let cool slightly
3. Pour over cooled cake
Blackberry Sauce:
1. Bring all ingredients to a boil
2. Cook for 3-4 minutes
3. Cool and strain
Mint Meringue Sticks:
1. In a spice grinder combine sugar and mint leaves. Grind until leaves are fine
2. Make a meringue and pipe into sticks. Bake at 200 until crisp

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