Mirror Glaze White Chocolate Mousse Cake Master Course

Combine ice water with gelatine, chill in the freezer for about 10 to 15 minutes until firm, forming the gelatine mass ready for the cake.

Learn to make the bottom layer biscuit by folding meringue with coconut flour and sugar, spread on parchment, and bake at 365 f (180 c) for about 15 minutes.

Cut out shapes from the cooled cake with a small cookie cutter, then store between parchment in a plastic bag and chill before freezing for a smooth, moist interior.

Prepare equipment by drying and wiping the ring or any silicone mold, stretch the plastic over the walls to create a smooth, wrinkle-free base.

Create strawberry confit by cooking mashed strawberries with sugar and cornstarch until smooth, then cool quickly and set in silicone molds before freezing overnight.

Learn to make white chocolate mousse by heating cream, dissolving gelatin, tempering to 30–40 C, then folding whipped cream and lemon juice for a smooth, stable finish.

Prepare the ring with parchment paper, line the walls with strawberry pieces, layer half the mousse, add the remaining mousse, and freeze the cake overnight.

Create a glossy mirror glaze from sugar, condensed milk, water, glucose, and white chocolate chips, then blend, color, and cover to touch for room-temperature setting (about 24 hours).

glaze the frozen heart-shaped mousse cake at the right temperature to create a marble glaze from two colors, then chill for 4-6 hours before slicing to reveal the interior.