Dressing Room Mirror
Vanilla / cranberry / white chocolate
The star's mirror hides a cranberry heart.
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10 detailed steps, from preparation to service.
Preparing the mold
Place the frame on a baking paper-covered dish and line its sides with strips of paper. If you use a box, completely line the inside of film that protrudes: you will lift the cold cake to take it out.
Making the background cookie
Reduce 180 g of biscuits to crumbs. Melt 75 g of butter, mix it with crumbs and then cup in the bottom about 7 mm thick. Place 30 minutes in the refrigerator.
Cook the compote
Put 180 g of cranberries, 70 g of sugar and 40 g of water in a saucepan. Heat on medium heat for 8 minutes while stirring; the fruits should burst and the juice thicken. Crush the last fruits with the spoon. Spread on a plate and let cool completely, about 30 minutes.
Melt the chocolate from the cream
Chop the 180 g of white chocolate provided for the cream and melt them in a dry bowl on a mild bain-marie. Remove from heat and let cool for 10 minutes, without allowing it to harden.
Prepare the cheesecake
Whisk mix 350 g of fresh cheese, 250 g of mascarpone, 60 g of icing sugar and vanilla, just to smooth. Add the warm white chocolate three times, stirring with the spatula. Reserve 100 g of this cream in the refrigerator for the border.
Assemble the layers
Spread half of the remaining cream over the cookie. Place the cold compote in the center, leaving 2 cm free all around. Cover with the rest of cream and smooth the top. Refrigerate at least 6 hours: the cake should stand when you lightly press the edge.
Creating the edible mirror
Melt the 100 g of white chocolate decor in a soft bain-marie. Spread a rectangle of 15 x 9 cm between two sheets of baking paper, about 2 mm thick. Leave to freeze for 20 minutes in the refrigerator and then remove the paper. The surface can be satin, but it is not a true mirror.
Unmoulding the rectangle
Gently remove the frame and paper strips, or lifts the cake using the film. Put it on the plate and remove the film. If it is too soft, put it back in the refrigerator for 1 hour before continuing; do not try to hold it with stems.
Add the gourmet bulbs
Whisk 80 g of cold liquid cream until it sticks to the whisk. Fold in 100 g of reserved cheesecake cream. Spread a little of this mixture to stick the chocolate rectangle in the center. Pipe the rest at the edge and glue on the 16 small meringues like bulbs.
Reveal the pink slice
Keep cold for 30 minutes after mounting. Cut with a thin blade wiped between the parts. A slice removed from the edge shows the cranberry ribbon under the white frame, without moving the entire chocolate plate.
Conservation. Store 48 hours in the refrigerator. Add the meringues on the day of the service to keep their crunchy.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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