Filling Layer
Digestive Biscuits 40g Unsalted Butter 20g Cream Cheese 130g Whipping Cream 100gGelatin: 10g
Fine Sugar: 15g Green Grapes: As needed Chocolate Mousse Cream Cheese: 200gWhipping Cream: 250g
Dark Chocolate: 140g Fine Granulated Sugar: 10g Gelatin Sheets: 15g (for surface)Light Cream: 80g
Fine Granulated Sugar: 5g Green Grapes: As needed Mix 40g of crushed digestive biscuits with 20g of liquefied butter (or use a slice of chiffon cake) and press firmly into the bottom of an 11cm mousse ring lined with a mousse collar and sealed. Combine 130g of softened cream cheese, 10g of gelatin sheets softened and liquefied in cold water, 15g of sugar, and 100g of light cream whipped to a yogurt-like consistency, and mix well. Pour half of the cream cheese mixture into the mousse ring over the cake base, then arrange a circle of Sun Rose grapes on top of the cheese layer. Pour in the remaining cream cheese batter.Remove the set Kyoho grape cheesecake from the mold and place it in the center of a 15cm mousse ring that has been lined with mousse collar and sealed at the bottom with plastic wrap and aluminum foil.
Mix 200g of softened cream cheese with 10g of fine sugar. Add 15g of softened gelatin sheets that have been liquefied in the microwave, then mix in 140g of liquefied chocolate. Finally, fold in 250g of whipping cream whipped to a yogurt-like consistency. Pour the chocolate mousse mixture into the gaps around the mold and refrigerate for 2 hours. The surface of the unmolded mousse may be slightly rough; smooth it with a warm spatula. Mix 80g of whipped cream with 5g of fine sugar, pour it over the surface, and refrigerate for 15 minutes to set. Arrange similarly sized Kyoho grapes on the surface. Dust with some moisture-proof powdered sugar for added charm. This cake is a favorite for its combination of visual appeal and delicious taste, representing both beauty and flavor.The rich flavor of chocolate pairs perfectly with the refreshing and juicy taste of green grapes.
