| For the Red Raspberry Gelée: |
| • |
528 g. The Perfect Purée Red Raspberry Puree, thawed |
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90 g. glucose |
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75 g. sugar |
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6 g. pectin |
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15 g. sugar |
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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 |
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132 g. yolks |
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66 g. sugar |
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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.
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| 4. |
Return to the pot and heat. |
| 5. |
Pour over chocolate and whisk until smooth.
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| 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 |
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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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