Crunch Layer
* 2 cups (70g) puffed rice
* 2 tbsp (35g) light corn syrup
* 1 tbsp + ¾ tsp (18g) granulated sugar
* 4 oz white chocolate, finely chopped
* 1 tsp neutral oil
Ube Mousse:
* 1 tbsp + ½ tsp (11g) unflavored powdered gelatin
* ¼ cup (60ml) cold water
* 1 cup ube jam
* ¾ cup condensed milk
* 1 tsp vanilla extract
* 1 tsp ube extract
* 1 ⅔ cups (400g) heavy cream
Ube Ganache:
*200g heavy cream
* 20 g whole milk
* 8 oz white chocolate, chopped
* 1 ½ tbsp (45g) unsalted butter, room temperature
* 1 tsp Ube extract
1. Prepare the Crunch Layer:
* Preheat oven to 350°F (175°C).
* In a bowl, mix puffed rice with warm corn syrup, sugar, and salt until evenly coated.
* Spread on a lined baking sheet and bake for 10-15 minutes until golden brown.
* Melt white chocolate with 1 tsp neutral oil in a heatproof bowl, microwaving in 10-second intervals, stirring between each, until 80% melted. Remove and stir continuously until smooth, letting residual heat fully melt the chocolate.
* Toss melted chocolate into the caramelized puffed rice.
* Press into a cake pan, reserving ⅓ cup for garnish. Chill for 20 minutes.
2. Make the Ube Mousse:
* Bloom gelatin by mixing it with cold water, letting it sit for 5 minutes until dissolved.
* Blend ube jam, condensed milk, vanilla, ube extract, and bloomed gelatin until smooth.
* In a separate bowl, whip heavy cream to soft peaks. Gradually fold in the ube mixture until fully combined.
3. Prepare the Ganache:
* Heat cream and milk in a saucepan until just boiling.
* Pour over chopped white chocolate and whisk until smooth.
* Stir in butter until fully incorporated. Let cool completely.
4. Assemble the Cake:
* Pour mousse over the crunch layer, smoothing with an offset spatula.
* Tap the pan to remove air bubbles, then freeze for at least 3 hours or overnight.
5. Glaze & Serve:
* Unmold frozen cake onto a wire rack over a sheet tray.
* Pour ganache over, smoothing with a spatula.
* refrigerate for 2 hours before serving.