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Pink Petal
Recipe by Jess Liemantara
Indulge in this exquisite chocolate sponge cake with a sour raspberry gel and blackberry ruby chocolate mousse.
- Steps
- Ingredients
Ingredients
Sour Raspberry Gel, Insert and Jelly
Chocolate Sponge
Blackberry Ruby Chocolate
Blackberry Tea Sorbet
Toasted Pistachio Crumb
Tempered Ruby Chocolate Petals
Cocoa Butter Spray
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Steps
- Prechill ice cream machine and preheat oven to 180C.
- For the Sour Raspberry Gel, Insert and Jelly, place a 2cm silicone dome mould and a spiral silicone mould onto two separate trays and set aside.
- Place the raspberry puree and lemon juice into a medium sized saucepan over low heat.
- Place the sugar and the agar agar into a small bowl and mix together. Add to puree and whisk together. Bring the mixture to the boil, whisking continuously, then remove from the heat.
- For the Raspberry Jelly, immediately pour a quarter of the mixture into the 8 of the spiral moulds and set aside in the freezer.
- Pour the remaining mixture onto a flat tray and place into the fridge and allow to set. Break into pieces then place into the canister of a stick blender and process until smooth. Press through a fine sieve then transfer the gel to a piping bag.
- For the Raspberry Inserts, pipe the gel into 8 dome moulds and place into the freezer until set. Set the piping bag with the remaining Raspberry Gel aside.
- For the Chocolate Sponge, line a 33cm x 23m shallow baking tray with baking paper and set aside.
- Place the chocolate and the butter into a microwave safe bowl and cook in 30 second bursts until completely melted.
- Mix in the caster sugar and set aside.
- Place the egg into a bowl and whisk until slightly pale and fluffy.
- Add the chocolate mixture, 1 ½ tablespoons plain flour and bi carb soda and continue to beat for 30 seconds.
- Add the water and remaining 1 ½ tablespoons flour and whisk until just combined, about 30 seconds.
- Pour some of the mixture in a thin layer onto the prepared tray. Tap onto the bench twice and bake until the centre of sponge springs back when gently pressed in the centre, about 5-8 minutes.
- Remove from the oven and allow to cool. Use a 2cm ring cutter to cut 8 discs from the sponge. Set aside.
- For the Blackberry Ruby Chocolate Mousse, place a tear drop shaped silicon mould onto a flat tray and set aside.
- Place the gelatine into a small bowl and cover with cold water. Set aside for a few minutes until soft then drain and squeeze out excess water. Set aside.
- Place the milk and blackberry puree into a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside.
- Place the sugar and eggs into a separate medium bowl and whisk together until pale.
- While whisking continuously, add the hot milk mixture into the egg mixture and whisk until well combined.
- Return the mixture to the saucepan and return to a medium heat. Cook, stirring with a silicone spatula, until mixture reaches 75C.
- Remove from the heat and add in the gelatine and raspberry powder. Mix until well combined.
- Place the ruby chocolate into a medium bowl. Strain the raspberry mixture over the chocolate and mix until chocolate has melted.
- Place the bowl over an ice bath and allow to cool. Fold the semi whipped cream into the chocolate one third at a time.
- Transfer the mixture into a piping bag and half fill the tear drop moulds.
- Using the back of a small spoon, spread the mousse up the sides of the moulds.
- For the Blackberry Sorbet, place the blackberry puree, glucose syrup and caster sugar into a medium sized saucepan and place over low to medium heat.
- Heat the mixture until the sugar and glucose have fully dissolved. Remove from the heat. Add the tea and allow to steep for 10-15 minutes.
- Strain the mixture through a fine sieve into a bowl and place over an ice bath to cool.
- Pour into the prechilled ice cream machine and churn according to manufacturer’s instructions. Transfer the sorbet to the freezer and freeze for at least 30 minutes before serving.
- Unmould the frozen Raspberry Inserts and place one into the centre of each mould. Cover with more mousse mixture and level the surface until just below the top of the mould.
- Place a disc of Chocolate Sponge on top of the gel insert.
- Place into the freezer until solid.
- Unmould the mousse and set aside on a small lined baking tray in the freezer.
- For the Tempered Ruby Chocolate Petals, place the chocolate into a microwave safe plastic bowl and heat in 30 second bursts until 75% melted.
- Remove from the microwave and vigorously mix the chocolate using a spatula until completely melted and cooled down.
- Spread a thin layer of the tempered chocolate onto a sheet of baking paper. Allow to set on the bench top until just firm.
- Using a 1.5cm round cutter, cut discs of chocolate and place onto a lined baking tray and place into the fridge.
- For the Cocoa Butter Spray, place the chocolate and cocoa butter into a microwave safe bowl and melt in the microwave in 30 second bursts until completely melted. Transfer to the canister of a spray gun.
- Remove the frozen mousse from the freezer and lightly spray the each with the cocoa butter spray.
- Arrange the chocolate petals on top of the mousse to resemble flower petals, gently pressing into the mousse or using a little cocoa butter spray if required to attach the petals. Set aside in the fridge.
- For the Toasted Pistachio Crumb, place the pistachios onto a baking tray and bake until toasted, about 8-10 minutes.
- Remove from the oven and allow to cool. Transfer to a food processor and process to a fine crumb. Set aside.
- To serve, unmould the Raspberry Jelly from the spiral moulds and trim each into small crescent shape.
- Place the jelly in the centre of each plate with an assemble mousse to the side.
- Add dots of Raspberry Gel and some Toasted Pistachio Crumb to the plates.
- Finish with a generous serve of Blackberry Tea Sorbet.
