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Dezaan Crimson Red Cocoa Mousse Berries 1
Part 1: Crimson Red Mousse
  1. Whip the cream to medium peaks. Reserve in refrigerator until ready to use.
  2. Make a crème anglaise with the milk, egg yolks and sugar.
  3. Pour crème anglaise over cocoa powder & cocoa butter. Blend with immersion blender until smooth.
  4. Add gelatin & blend with immersion blender.
  5. Let cool to 35°C/95°F, then fold in the whipped cream.
  6. Transfer to silicon mold.
  7. Freeze until set.
  8. Unmold & reserve in freezer until ready to use.
  9. Refer to assembly for further instructions.
Part 2: Rose Blush gelee
  1. Using a centrifuge machine insert the ingredients (excluding gelatin) into the falcon tubes.
  2. Run Program on high rpm for approx. 10min.
  3. Remove falcon tubes from machine.
  4. Retrieve the liquid (super natant)
  5. Bring liquid to a simmer in a pot.
  6. Pour over gelatin and stir until combined.
  7. Pour into a rectangular silicon mat (height of 1cm)
  8. Set in refrigerator minimum of 1 hour.
  9. Unmold & cut into 1x1cm cubes.
  10. Refer to assembly for further instructions.
Part 3: Mixed Berries Sauce
  • 1000g Mixed Berries puree
  • 100g Granulated Sugar
  • 5g Pectin NH
  1. Combine sugar & pectin in a bowl. Reserve.
  2. Bring to a simmer the puree.
  3. Add dry ingredients. Mix until combined. Cook for approx. 1-2min.
  4. Remove from heat & transfer to a heat-proof container.
  5. Cool down to 4°C/39°F.
  6. Blend in food processor until smooth.
  7. Reserve in refrigerator until ready to use.
Part 4: Citrus Gel
  • 500g Mixed Citrus puree
  • 50g Granulated Sugar
  • 7g Agar Agar
  1. Combine sugar & agar together. Reserve.
  2. Bring puree to a boil & add dry ingredients.
  3. Cook for 1 min.
  4. Remove & transfer to a heat-proof container.
  5. Allow it to cool completely & set.
  6. Transfer to a food processor & blend until smooth.


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