|Creamy chocolate mousse with raspberry gelatin|
Winter is my season of choice for baking with chocolate. My house is not well insulated so it is chilly even with the heat on so basically a good place to work with chocolate.
In this recipe you need to combine the warm chocolate with the warm anglais – keeping both at about the same temperature – and the room temperature can effect how these two mix together.
This recipe does have several steps to it but you can make it a day ahead if you want to have it for a special dinner.
I used an 18 cm x 6 cm baking ring to make this cake.
1. Sift the flour and cocoa powder together.
2. Put the butter in a bowl and mix with a small
whisk until soft and then add the sugar& mix then add the egg yolk.
3. In another bowl, mix the egg white with the
sugar until soft peaks form. Mix into the butter mixture in portions and mix
with a spatula. Add the flour mixture and. Lastly, add the milk and mix thoroughly.
4. Fill the baking ring and bake at 180 degrees Celsius for 15 – 20.
Cream Raspberry (I used a 16 cm and 12 cm rings)
the puree and mix then add back to the saucepan. Heat on low heat until just
butter and mix.
1. Melt the chocolate over hot water and keep at about 40 degrees
2. Whip the cream until a little stiff.
3. Mix the sugar and the egg yolks. Heat the cream until just
boiling then add to the bowl with the egg mixture and then add back to the pan
and heat on a low heat until lightly thickened. Add the gelatin. Strain into
another bowl and lightly cool. The chocolate and egg mixture should be about
the same temperature.
4. Mix the egg mixture into the chocolate in portions and use a
small whisk to combine.
5. Scoop some of the whipped cream
into the chocolate mixture and use a spatula to mix together. Add the remaining
cream in portions and mix.
Putting the cake together
1. Place the large 18 cm ring on a cake plate and place a mousse film inside. Place the cake inside and cover with about 2 tablespoons raspberry or strawberry jam. Next add a small amount of mousse and spread evenly. Next put the 16cm cream raspberry gel on the mousse and fill with the mousse. Lastly, add the 12 cm cream raspberry gel on the top.
2. Use any remaining mousse to put into a pastry bag for decoration.
|Ready for dessert|