Chef Helmut Mathae,
Pastry instructor at Louis Riel Arts & Technology Centre
Egg brandy, a creamy and custardy liqueur, can be purchased at liquor stores. You may also substitute apricot brandy or Frangelico for egg brandy. The heavenly light mousse sings of strawberry freshness and finishes with a lingering taste of champagne.
Ingredients
6 Tbsp water
6 Tbsp sugar
12 1 oz envelopes of gelatin
8.5 egg yolks
1/2 tsp orange zest, finely grated
1/2 tsp lemon zest, finely grated
14 Tbsp champagne (a scant cup)
1/4 cup egg brandy
1 1/2 cups heavy cream
1/2 cup fresh strawberries
Method
- In a large chilled bowl, whip cream until soft peaks form. Refrigerate until used.
- In a small saucepan over medium heat, combine water and sugar. Bring to a boil, making sure the sugar dissolves completely. Remove from heat.
- Whisk gelatin into hot sugar water and allow to cool until it is lukewarm.
- In a small bowl, mix champagne and egg brandy together. Set aside.
- In a large bowl, whip yolks on high speed until light in colour and fluffy, approximately 10 min.
- On medium speed, slowly add the lukewarm gelatin mixture in stages until completely incorporated. Immediately add orange and lemon zests.
- Continue whipping on medium speed until mixture is light in texture and has increased in volume, approximately 5 min.
- On low speed, mix in the champagne and egg brandy.
- Fold alcohol mixture and strawberries into egg batter.
- Place mixture over an ice bath and stir gently with a rubber spatula until mixture begins to congeal, approximately 10 min.
- Remove from ice bath and fold in 1/2 cup of whipped cream. Fold in the last cup of cream, 1/2 cup at a time. Refrigerate for 2 hours.
Assembly
- Remove cakes from fridge and carefully unroll.
- Divide buttercream in half and evenly spread one half on each cake.
- Carefully roll cakes back up in parchment, wrap with plastic wrap and refrigerate for 1 hour.
- Before serving, slice rolls into approximately 1″ pieces.
Yields 6 servings