Hello ladies and Gentlemen of the forum:
I’ve been away from the kitchen for a bit, and haven’t really been posting. Life, unfortunately gets in the way. But I’m back. The other day I decided to make the White Chocolate whisper cake with strawberry mousseline (one of my favorite combinations.) I make strawberry mousseline a lot, I love it, but it is very time consuming. (Defrost the berries, collect the liquid, boil it down, puree…blah blah blah) I remembered in the new book, in the recipe for Miette’s Tomboy (spelling?) that rose suggests adding raspberry jam to mousseline…so i figured I’d try it with strawberry jam. i made a small cake. 1/2 recipe of mousseline and added 140g of seedless strawberry jam. it was delicious. Not as good as when made with puree, and a little sweeter, but sooooo much easier and faster. I don’t know if I’ll give up on making the puree completely, but when in a rush…this is a super easy alternative.
No picture…the cake looked like all my others…Ridged on the sides with an icing comb and a shell border.