EAT DUROBOR NEWS NOVEMBER 2014
by
MADE IN BELGIUM
Haute Couture pastries
l
Manjari dark chocolat Raspberry an e mousse d violet mou and Compote sse of raspberrie s
For 2 Vertigo pyramids with 2 layers (797/12 & 797/22)
Manjari dark chocolate mousse 75 g whole eggs - 60 g egg yolk - 90 g caster sugar - 4 g gelatin powder - 190 g Manjari dark chocolate 320 g liquid cream (35%)
Pink and black for Vertigo
Hydrate the gelatin powder in 5 times its own volume of water. Make a syrup by boiling the sugar with a little water. Beat the whole eggs and egg yolks until that double in volume. Pour the boiling syrup onto the beaten eggs, beating all the time. Whip the cream to a Chantilly and melt the chocolate in a bain-marie. When the mixture of eggs and syrup has cooled, add the melted chocolate, the softened gelatin strained through your fingers and the Chantilly. Mix with a spatula until smooth.
Raspberry and violet mousse 100 g raspberry puree - 3 g powdered gelatin - 60 g liquid cream (35%) - 20 g egg white - 40 g caster sugar - Violet syrup
Hydrate the gelatin powder in 5 times its own volume of water. Whip the cream to a Chantilly. Make a syrup by boiling the sugar with a little water. Beat the egg whites to a foam. Once the syrup has boiled, pour it into the egg whites to make a meringue. When the meringue has cooled, add the softened gelatin strained through your fingers, the violet syrup, the raspberry puree and the Chantilly. Mix with a spatula until smooth.
Compote of raspberries 200 g raspberries - 100 g caster sugar - 5 g pectin
Mix half the sugar with the pectin and use the other half to cook the raspberries. When they have formed a compote, add the sugar and pectin and continue cooking for 5 minutes. Blend and adjust the acidity, if necessary, adding a little lemon juice. Allow to cool completely before use.
Arranging the verrine Use a piping bag to make a bead of raspberry and violet mousse in the bottom of the verrine. Pour over this a layer of raspberry compote and finish with fresh raspberries. Sprinkle with icing sugar and chopped pistachios. If you wish, insert a soft biscuit between the two compositions. In the top of the verrine, make a pretty rose of chocolate mousse and finish with a macaroon. Decorate with gold leaf and a chocolate loop.
MADE IN BELGIUM
www.durobor.com