Crimson Red Mousse & Seasonal Berries

artisans-and-chefs manufacturing

manufacturing

Part 1: Crimson Red Mousse

Ingredients

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

Method

Whip the cream to medium peaks. Reserve in the refrigerator until ready to use.
Make a crème anglaise with the milk, egg yolks, and sugar.
Pour the crème anglaise over the cocoa powder and cocoa butter. Blend with an immersion blender until smooth.
Add the gelatin and blend with an immersion blender.
Let it cool to 35°C/95°F, then fold in the whipped cream. Transfer to silicon molds. Freeze until set.
Unmold and reserve in the freezer until ready to use.
Refer to the assembly section below for further instructions.

Part 2: Rose Blush Gelee

Ingredients

500g deZaan Rose Blush Cocoa Powder
100g Granulated Sugar
1,000g Water
12g Gelatin (bloomed)

Method

In a thermo-blender, add in all the ingredients.
Mix at low/medium speed at 50°C/122°F for 1 hour.
Cool down and freeze until set.
Transfer the block of water to a container lined with double cheesecloth. Reserve in the refrigerator until completely thawed.
Retrieve the liquid. Bring the liquid to a simmer.
Pour over the gelatin and mix until combined.
Pour into a rectangular silicon mat (height of 1 cm).
Set in the refrigerator for a minimum of 1 hour.
Unmold and into 1x1 cm cubes.
Refer to the assembly section below for further instructions.

Part 3: Mixed Berries Sauce

Ingredients

1,000g Mixed Berries Puree
100g Granulated Sugar
5g Pectin NH

Method

Combine the sugar and pectin in a bowl and reserve.
Bring the puree to a simmer.
Add the dry ingredients. Mix until combined. Cook for approx. 1-2 minutes.
Remove from the heat and transfer it to a heatproof container. Cool down to 4°C/39°F.
Blend in the food processor until smooth.
Reserve in the refrigerator until ready to use.

Part 4: Citrus Gel

Ingredients

500g Mixed Citrus Puree
50g Granulated Sugar
7g Agar Agar

Method

Combine the sugar and agar agar together and reserve.
Bring the puree to a boil and add all the dry ingredients. Cook for 1 minute.
Remove and transfer to a heatproof container.
Allow to cool completely and set.
Transfer to a food processor and blend until smooth.

Part 5: Assembly

Ingredients

For Garnish:

Cocoa Nibs
600g Fresh Mixed Berries (strawberries, blueberries, and blackberries)
Purple Shiso Cress
Dianthus Flower

Method

Once all the components are made, start by coating the sides of the mousse with cocoa nibs, pressing gently to stick them properly.
Place them directly onto the center of the plate.
Decorate the 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 and 2-3 leaves from the dianthus flower.
Serve with mixed berries sauce on the side.

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