Purpurrote Mousse, Rosengelee und Beerendessert
Part 1: Crimson Red Mousse
Zutaten
Methode- 350g Cream 35%
- 550g Milk
- 200g Egg Yolks
- 150g Granulated Sugar
- 110g deZaan Crimson Red cocoa powder
- 60g deZaan Stellar Cocoa Butter drops
- 8g Gelatin
- Whip the cream to medium peaks. Reserve in refrigerator until ready to use.
- Make a crème anglaise with the milk, egg yolks and sugar.
- Pour crème anglaise over cocoa powder & cocoa butter. Blend with immersion blender until smooth.
- Add gelatin & blend with immersion blender.
- Let cool to 35°C/95°F, then fold in the whipped cream.
- Transfer to silicon mold.
- Freeze until set.
- Unmold & reserve in freezer until ready to use.
- Refer to assembly for further instructions.
Part 2: Rose Blush gelee
Zutaten
Methode- 500g deZaan Rose Blush cocoa powder
- 100g Granulated Sugar
- 1000g Water (Hot)
- 10g Gelatin (hydrated)
- Using a centrifuge machine insert the ingredients (excluding gelatin) into the falcon tubes.
- Run Program on high rpm for approx. 10min.
- Remove falcon tubes from machine.
- Retrieve the liquid (super natant)
- Bring liquid to a simmer in a pot.
- Pour over gelatin and stir until combined.
- Pour into a rectangular silicon mat (height of 1cm)
- Set in refrigerator minimum of 1 hour.
- Unmold & cut into 1x1cm cubes.
- Refer to assembly for further instructions.
Part 3: Mixed Berries Sauce
Zutaten
Methode- 1000g Mixed Berries puree
- 100g Granulated Sugar
- 5g Pectin NH
- Combine sugar & pectin in a bowl. Reserve.
- Bring to a simmer the puree.
- Add dry ingredients. Mix until combined. Cook for approx. 1-2min.
- Remove from heat & transfer to a heat-proof container.
- Cool down to 4°C/39°F.
- Blend in food processor until smooth.
- Reserve in refrigerator until ready to use.
Part 4: Citrus Gel
Zutaten
Methode- 500g Mixed Citrus puree
- 50g Granulated Sugar
- 7g Agar Agar
- Combine sugar & agar together. Reserve.
- Bring puree to a boil & add dry ingredients.
- Cook for 1 min.
- Remove & transfer to a heat-proof container.
- Allow it to cool completely & set.
- Transfer to a food processor & blend until smooth.
Part 5: Assembly
Methode- Once all components are made, start by coating the sides of the mousse with cocoa nibs. Pressing gently to stick them properly.
- Place them directly onto center of plate.
- Decorate top of the mousse with fresh berries.
- Pipe 3 small dots of citrus gel.
- Add 3-4 cubes of rose blush gelee.
- Finish with purple shiso cress & 2-3 leaves from dianthus flower.
- Serve with Mixed Berries sauce on the side.
