Indulge in the ultimate chocolate lover's dream with this decadent mousse, delightfully paired with a light cocoa gelee, fresh berry coulis and a dash of citrus gel. Topped with fresh purple basil cress to give this dessert that extra je ne sais quoi.
Crimson Red mousse
Ingredients350g cream 35% 550g milk 200g egg yolks 150g Sucranna granulated sugar 110g deZaan Crimson Red cocoa powder | MethodWhip the cream to medium peaks. Place in fridge 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 gelatine and blend with immersion blender. Let cool to 35°C/95°F, then fold in the whipped cream. Transfer to silicone mould. Freeze until set. Unmould and place in freezer until ready to use. Refer to assembly for further instructions. |
Rose Blush gelee
Ingredients500g deZaan Rose Blush cocoa powder 100g Sucranna granulated sugar 1000g water (hot) 10g Sosa Instangel gelatine (hydrated) | MethodUsing a centrifuge machine, insert the ingredients (excluding gelatine) into the falcon tubes. Run programme 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 gelatine and stir until combined. Pour into a rectangular silicone mat (height of 1cm) Set in fridge for a minimum of 1 hour. Unmould and cut into 1x1cm cubes. Refer to assembly for further instructions. |
Mixed berries sauce
Ingredients1000g Boiron red berries puree | MethodCombine sugar & pectin in a bowl. Put to the side. Bring the puree to a simmer. Add dry ingredients and 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. Place in the fridge until ready to use. |
Citrus gel
Ingredients500g Mixed citrus puree | MethodCombine sugar & Agar together. Put to the side. Bring puree to a boil and add dry ingredients. Cook for 1 min. Remove and transfer to a heat-proof container. Allow it to cool completely and set. Transfer to a food processor & blend until smooth. |
Assembly
MethodOnce all components are made, start by coating the sides of the mousse with Chocolat Madagascar cocoa nibs. Pressing gently to stick them properly. Place them directly onto centre of 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 & 2-3 leaves from dianthus flower. Serve with the mixed berries sauce on the side. |
Recipe courtesy of deZaan
