A light delicious mousse, created with ruby and white chocolate callets alongside raspberry jelly, making it perfect for the Spring occasion. Decorate with Mona Lisa crisp pearls, blossoms and pencils to further premiumise this dessert.A light delicious mousse, created with ruby and white chocolate callets alongside raspberry jelly, making it perfect for the Spring occasion. Decorate with Mona Lisa crisp pearls, blossoms and pencils to further premiumise this dessert.A light delicious mousse, created with ruby and white chocolate callets alongside raspberry jelly, making it perfect for...
Raspberry Jelly
Ingredients: Raspberry Jelly
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400 graspberry puree
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100 gsugar
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100 mlwater
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3 leaf/leavesGelatin
Preparation: Raspberry Jelly
Make a syrup out of the sugar and water
Soften the gelatine in cold water before squeezing it out and adding it to the hot syrup
Warm the puree and add the two liquids together
Leave until cool
Places the glasses into an egg crate on a slight tilt
Pipe in 30g of the jelly and leave in the fridge to set
Ruby Chocolate Mousse
Ingredients: Ruby Chocolate Mousse
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160 gFull-fat cream
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40 gglucose
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8 glemon juice
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220 gwhipped cream 35%
Preparation: Ruby Chocolate Mousse
Bring the cream and glucose to the boil
Pour over the chocolate and emulsify well
Add the lemon juice
Cool the ganache to 40-45c
Fold through the lightly whipped cream
White Chocolate Mousse
Ingredients: White Chocolate Mousse
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160 g
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40 gglucose
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220 gwhipped cream 35%
Preparation: White Chocolate Mousse
Bring the cream and glucose to the boil
Pour over the chocolate and emulsify
Cool the ganache to 40-45c
Fold through the lightly whipped cream
Decoration
Assembly
Place the two mousses into piping bags and cut the ends of the bags
Place both the bags into another piping bag that has a 1cm nozzle in, so you have two different mousses within one piping bag
Pipe into the glasses. This should create a swirl
Decorate with the crisp pearls, blossoms and marbled pencil
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