| For the Red Raspberry Gelée: |
| • | 528 g. The Perfect Purée Red Raspberry Puree, thawed |
| • | 90 g. glucose |
| • | 75 g. sugar |
| • | 6 g. pectin |
| • | 15 g. sugar |
| • | 18 g. lemon juice |
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| Method for the Red Raspberry Gelée: |
| 1. | Bring Red Raspberry Puree, glucose and 75 g. sugar to a boil. |
| 2. | Add pectin and 15 g. sugar and boil for 2 minutes. |
| 3. | Add lemon juice. Pour into desired mold and freeze before unmolding. |
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| For the Chocolate Mousse: |
| • | 330 g. milk |
| • | 330 g. heavy cream |
| • | 132 g. yolks |
| • | 66 g. sugar |
| • | 12 g. gelatin |
| • | 288 g. chocolate |
| • | 900 g. heavy cream |
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| Method for the Chocolate Mousse: |
| 1. | Whisk together yolks and sugar. |
| 2. | Heat milk and 330 g. heavy cream. |
| 3. | Dissolve gelatin in milk and temper into yolks. |
| 4. | Return to the pot and heat. |
| 5. | Pour over chocolate and whisk until smooth. |
| 6. | Place plastic over chocolate to prevent skin from forming and let cool to room temperature. |
| 7. | Whip 900 g. heavy cream to medium stiff peaks and fold in chocolate. |
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| For the Chocolate Velvet Spray: |
| • | 150 g. cocoa butter |
| • | 150 g. white chocolate |
| • | Black fat soluble food coloring |
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| Assembly: |
| 1. | Fill desired mold with chocolate mousse. Press Red Raspberry gelée into the center of the chocolate mousse. |
| 2. | Place a tempered chocolate disk on the bottom and freeze hard. |
| 3. | Once completely frozen, unmold and spray with a chocolate velvet spray ratio. |
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