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White Chocolate Mousse with Raspberry Gel and Crumb
Recipe by Jess Liemantara
Jess creates a Jelly based Dessert in the elimination round where she incorporates White Chocolate mousse, Red Mirror Glaze and Chocolate Soil.
- Steps
- Ingredients
Ingredients
White Chocolate Mousse
Raspberry Jelly
Red Mirror Glaze
Chocolate Soil
Raspberry Gel
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Steps
- Preheat oven to 160C. Place 8 x 4cm diameter silicon dome moulds on a flat baking tray and set aside. Place 16 x 2cm diameter silicon dome moulds on a flat baking tray and set aside.
- For the White Chocolate Mousse, place the white chocolate and 35g cream into a small microwave safe bowl and cook in the microwave in 15 second bursts, stirring in between, until chocolate has melted.
- Dissolve the softened gelatine in the microwave, about 20 seconds, and pour into the chocolate mixture.
- Mix until combined and set aside in the fridge to cool down and thicken slightly.
- Meanwhile, whisk remaining cream to soft peaks. Fold through cooled white chocolate mixture. Pour into prepared 4cm moulds and place into the freezer until very firm for serving.
- For the Raspberry Jelly, place the sugar and agar agar in a small saucepan and stir to combine.
- Add pureed raspberries, salt and lemon juice and place saucepan over high heat. Bring to a boil, whisking vigorously. Allow to boil for a further 2 minutes.
- Pour jelly mixture into prepared 2cm moulds. Pour remaining mixture into a bowl and place in the fridge until firm.
- For the Red Mirror Glaze, place sugar, glucose and 75ml water in a medium saucepan and place over medium heat. Bring to a boil and allow to boil until sugar has dissolved and the syrup is translucent.
- Add condensed milk and bloomed gelatine and stir until combined. Remove from heat.
- Place white chocolate in a medium sized bowl. Pour sugar mixture over white chocolate and use a stick blender to blend until smooth and glossy. Add food colouring and use a stick blender to incorporate. Set aside to cool.
- For the Chocolate Soil, place all the ingredients in a food processor. Process the mixture until it becomes a fine crumb
- Transfer crumb onto a baking tray lined with baking paper and spread evenly. Place in the oven to bake until dry and crumbly, about 10-15 minutes. Remove from oven and set aside to cool.
- For the Raspberry Gel, place100g chilled, firm Raspberry Jelly in the canister of a stick blender. Add the raspberries and blend the mixture, gradually adding in 60ml water, to form a smooth and thick paste.
- Strain the gel and transfer into a piping bag. Set aside, in the fridge, to chill before serving.
- To serve, unmould the White Chocolate Mousse and place on a wire rack set over a baking tray. Pour cooled Red Mirror Glaze over each dome until evenly covered.
- Place 2 or 3 tablespoons of Chocolate Soil on the left hand side of each serving plate.
- Transfer glazed mousse on top of the soil. Unmould the Raspberry Jelly and place one on each side of the mousse.
- Pipe Raspberry Gel around the soil and garnish with micro basil leaves.
