ScarlettWhite Chocolate Blackcurrant Mousse
August 17th 2006 07:52
White Chocolate Blackcurrant Mousse
About Mousse
Mousse is a form of creamy dessert typically made from egg, sugar, and cream usually with other flavours such as chocolate or fruit. The ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain the fluffiness.
INGREDIENTS
Makes 6
For the cake base
1 chocolate sponge slice
For the blackcurrant purée
225 gm fresh black currants
75 gm caster sugar
For the jellified blackcurrant purée
200 gm black currant purée
30 gm granulated sugar
4.8 gm leaves gelatine
For the white chocolate mousse
500 gm granulated sugar
14 gm water
37gm eggs
45 gm egg yolks
3¾ gm leaf gelatine
107½ gm white chocolate, chopped and melted
190 gm whipped cream 35%
For the topping (makes 6 white chocolate flowers)
Others
about 70 gm raspberries
some icing sugar, for dusting
1. To prepare the Blackcurrant Purée, strip the blackcurrants from their stalks using a fork and put the blackcurrants in a small bowl with the sugar. Toss gently to mix and leave for 30 minutes. Purée the blackcurrants in a blender or food processor, then press through a nylon sieve until smooth. Set aside.
2. To make the Jellified Blackcurrant Purée, soak the leaves gelatine in a bowl of iced water until softened, then remove and gently squeeze out the excess water. Melt the pre-softened gelatine over a pan of hot water, or place the pre-softened gelatine in microwave and heat for 20 seconds till the gelatine has fully melted. Remove from microwave and stir well.
3. Boil the one-third of 200gm blackcurrant purée and 30gm granulated sugar in a pan until the sugar has dissolved. Add the melted gelatine and stir until combine. Stir in the remaining blackcurrant purée. Pour a thin layer of 1cm thickness into a shallow tray. Chill until firm. Remove from the fridge; stamp out 6 rounds with a 5cm diameter cookie cutter. Set aside.
4. To make the White Chocolate Mousse, boil the sugar and water until the sugar has dissolved, still boil to 121 degrees Celsius. Whisk the eggs and egg yolks in a bowl until stiff. Pour in the 121 degrees Celsius boiling syrup, then add in the melted gelatine, stir well.
5. Add in the melted white chocolate until well blended. Fold in the whipped cream, stir until smooth.
6. For the Cake Base, place the chocolate sponge slice in the board, stamp out 6 chocolate sponge rounds with a 5½cm diameter cake ring. Place inside the cake rings as case base.
7. Line sides of the cake rings with foil-strip. Pour in the white chocolate mousse to half full, tapping the bases gently to ensure there are no air pockets.
8. Place the jellified blackcurrant purée in the centre of the mousse.
9. Pour in the remaining white chocolate mousse until full, or you can using a spray gun to fill the mousse for the velvet effect. Chill until firm.
10. To make the White Chocolate Flower, spread a thin layer of melted white chocolate at 40 degrees Celsius on the back of a stainless steel tray at the same temperature. Allow to set in fridge.
11. Remove from the fridge, softened at room temperature for a few minutes. Scrape out the soft white chocolate fans. Chill again if it is too soft, or cool it for a while if it is too hard.
12. Use vary angle by pressing the tip of the scrapper to scrape out petals of different shapes.
13. Tease some chocolate fans (petal shape) into the shape of a flower. Arrange on the white chocolate mousse.
Tips:
When making the white chocolate flower, don’t use the aluminum tray. It is because some other material will be scraped out too. Melted white chocolate and the tray must be of the same temperature of 35-40 degrees Celsius.
**From “Five-Star Pastry by Tony Wong” and “Wikipedia, the free encyclopedia” **
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