Topic: Need some reflections on a gelato mousse cake

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Posted at July 30, 2015, 4:45 pm:

Greetings fellow hedonists and food lovers -

Directly, I have a 'significant' birthday arriving in late October, and wanted to make a cake using what I fondly recall as some of my favorite foods from Oregon - hazelnuts and blackberries. I have decided on making a gelato-mousse-something cake. A hazelnut gelato, topped by a blackberry mousse, with a drizzle of mellow (not sweet) caramel sauce on the side. For me, the hazelnut and blackberry are a great combination, both degree and blends of flavor and texture-wise. I also want distinct flavors that keep your palate interested, but ones that blend well too. I envision encasing at least the sides in an almond biscuit (I need to transport the cake, and the biscuit will protect.) I also am thinking of a very thin bittersweet chocolate ganache to coat the top, for textural and appearance issues. So, I'd like some inputs, should (do I need) to put some type of cake layer between the gelato and mousse? Garnish? Any and all suggestions would be appreciated. Cheers.

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