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| Creamy chocolate mousse with raspberry gelatin |
In this recipe you need to combine the warm chocolate with the warm anglais - keeping both at about the same temperature - and the room temperature can effect how these two mix together.
This recipe does have several steps to it but you can make it a day ahead if you want to have it for a special dinner.
I used an 18 cm x 6 cm baking ring to make this cake.
Cake
60 grams butter
40 grams sugar
1 egg yolk
2 egg whites (whites form 2 eggs)
40 grams sugar (to mix with egg whites)
60 grams flour
15 grams cocoa powder
1 tablespoon milk
1. Sift the flour and cocoa powder together.
2. Put the butter in a bowl and mix with a small
whisk until soft and then add the sugar& mix then add the egg yolk.
3. In another bowl, mix the egg white with the
sugar until soft peaks form. Mix into the butter mixture in portions and mix
with a spatula. Add the flour mixture and. Lastly, add the milk and mix thoroughly.
4. Fill the baking ring and bake at 180 degrees Celsius for 15 – 20.
Cream Raspberry (I used a 16 cm and 12 cm rings)
140 grams raspberry puree
1 egg yolk
1 egg
40 grams sugar
10 grams butter
3 grams gelatin
1. Heat the puree in a sauce pan until lightly boiling.
2. In a bowl, mix the egg yolk, egg & sugar and mix. Add in
the puree and mix then add back to the saucepan. Heat on low heat until just
lightly thickened.
3. Take off the heat and add the gelatin and mix. Lastly, add the
butter and mix.
4. Cool over ice water. Then pour into the rings which has plastic wrap sealed at the bottom. Place in the refrigerator until it
is firm.
Chocolate Mousse
135 grams milk
2 egg yolks
25 grams sugar
6 grams gelatin
200 grams fresh cream
180 grams dark chocolate
1. Melt the chocolate over hot water and keep at about 40 degrees Celsius.
2. Whip the cream until a little stiff.
3. Mix the sugar and the egg yolks. Heat the cream until just boiling then add to the bowl with the egg mixture and then add back to the pan and heat on a low heat until lightly thickened. Add the gelatin. Strain into another bowl and lightly cool. The chocolate and egg mixture should be about the same temperature.
4. Mix the egg mixture into the chocolate in portions and use a small whisk to combine.
5. Scoop some of the whipped cream into the chocolate mixture and use a spatula to mix together. Add the remaining cream in portions and mix.
Putting the cake together
1. Place the large 18 cm ring on a cake plate and place a mousse film inside. Place the cake inside and cover with about 2 tablespoons raspberry or strawberry jam. Next add a small amount of mousse and spread evenly. Next put the 16cm cream raspberry gel on the mousse and fill with the mousse. Lastly, add the 12 cm cream raspberry gel on the top.
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| Ready for dessert |
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