Today is my birthday but I won’t be celebrating much today because I have to prepare for my birthday party tomorrow. I thought is was time to celebrate my birthday because it had been about 10 years! since I last did it. In case you’re wondering, it’s my 36th birthday today 🙂
Anyway, I made this little (7 cm / 3 in) cakelet a few days ago to test a mousse made with agar-agar instead of gelatin because I need a mousse for my birthday cake. Unfortunately I wasn’t completely pleased with using agar-agar (this way). What I did was I boiled some agar-agar in orange juice (plus a little sugar and lemon juice, also added a few drops of orange essential oil after boiling) and waited till it had cooled enough to fold it into whipped cream whipped to soft peaks. Agar-agar already starts to set at 32-40Â°C (90-105Â°F) so the orange juice mixture already started to set. Adding it to the cold whipped cream made it set even more. It didn’t cause a problem with filling the ring mould because I could use a spatula to make it smooth but I couldn’t pour the left-overs in a glass because it was already too stiff. Piping would have been ok though but I was in a hurry so didn’t have time to pipe it. I let it set in the fridge till the next day.
The verdict: I liked the consistency of the mousse, it wasn’t too stiff and stiff enough to hold it’s shape. But I didn’t like the way the fat of the cream somehow stuck to my palate, it reminded me of the one time I ate brains 😦 or when you eat something that is cold and has lots of saturated fats. Also the mousse couldn’t retain all of the liquids, it sort of whept. I’m not sure what caused all this (the long time between making and eating? the agar-agar? the use of a tart fruit mixture?) tips are welcome…
So I decided to stick with gelatine for the birthday cake. Agar-agar will still remain on my list of ingredients to experiment with though 🙂
No recipe today but I used the mousse of the mango mousse mirror cake. I used 200 ml of cream and 200 ml of orange juice/lemon juice and 1/4 ts agar-agar powder. The physalis were left over from that cake too, the dried apricot puree was left over from Middle Eastern sweets I made a few days ago, and the cake base was from a pound cake from A’s grandmother that we still had a bit of left in the freezer.
I’m not sure when I’ll post my birthday cake because I’m pretty busy the coming days but hopefully soon….hope it turns out something to brag about 😉