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Crimson Red Mousse & Seasonal Berriesv

By January 31, 2024March 21st, 2024Recipes

By chef Talia Profet

Creamy rich chocolaty mousse paired with fresh berries, cocoa gelee, mixed berries coulis and finished with fresh purple basil cress and a touch of citrus gel.

Part 1: Crimson Red Mousse

Ingredients

  • 350g Cream 35%
  • 550g Milk
  • 200g Egg Yolks
  • 150g Granulated Sugar
  • 110g deZaan Crimson Red Cocoa Powder
  • 60g deZaan Stellar Cocoa Butter Drops
  • 8g Gelatin

Method

  1. Whip the cream to medium peaks. Reserve in the refrigerator until ready to use.
  2. Make a crème anglaise with the milk, egg yolks, and sugar.
  3. Pour the crème anglaise over the cocoa powder and cocoa butter. Blend with an immersion blender until smooth.
  4. Add the gelatin and blend with an immersion blender.
  5. Let it cool to 35°C/95°F, then fold in the whipped cream. Transfer to silicon molds. Freeze until set.
  6. Unmold and reserve in the freezer until ready to use.
  7. Refer to the assembly section below for further instructions.

Part 2: Rose Blush Gelee

Ingredients

  • 500g deZaan Rose Blush Cocoa Powder
  • 100g Granulated Sugar
  • 1,000g Water
  • 12g Gelatin (bloomed)

Method

  1. In a thermo-blender, add in all the ingredients.
  2. Mix at low/medium speed at 50°C/122°F for 1 hour.
  3. Cool down and freeze until set.
  4. Transfer the block of water to a container lined with double cheesecloth. Reserve in the refrigerator until completely thawed.
  5. Retrieve the liquid. Bring the liquid to a simmer.
  6. Pour over the gelatin and mix until combined.
  7. Pour into a rectangular silicon mat (height of 1 cm).
  8. Set in the refrigerator for a minimum of 1 hour.
  9. Unmold and into 1×1 cm cubes.
  10. Refer to the assembly section below for further instructions.

Part 3: Mixed Berries Sauce

Ingredients

  • 1,000g Mixed Berries Puree
  • 100g Granulated Sugar
  • 5g Pectin NH

Method

  1. Combine the sugar and pectin in a bowl and reserve.
  2. Bring the puree to a simmer.
  3. Add the dry ingredients. Mix until combined. Cook for approx. 1-2 minutes.
  4. Remove from the heat and transfer it to a heatproof container. Cool down to 4°C/39°F.
  5. Blend in the food processor until smooth.
  6. Reserve in the refrigerator until ready to use.

Part 4: Citrus Gel

Ingredients

  • 500g Mixed Citrus Puree
  • 50g Granulated Sugar
  • 7g Agar Agar

Method

  1. Combine the sugar and agar agar together and reserve.
  2. Bring the puree to a boil and add all the dry ingredients. Cook for 1 minute.
  3. Remove and transfer to a heatproof container.
  4. Allow to cool completely and set.
  5. Transfer to a food processor and blend until smooth.

Part 5: Assembly

Ingredients

For Garnish:

  • Cocoa Nibs
  • 600g Fresh Mixed Berries (strawberries, blueberries, and blackberries)
  • Purple Shiso Cress
  • Dianthus Flower

Method

  1. Once all the components are made, start by coating the sides of the mousse with cocoa nibs, pressing gently to stick them properly.
  2. Place them directly onto the center of the plate.
  3. Decorate the top of the mousse with fresh berries.
  4. Pipe 3 small dots of citrus gel. Add 3-4 cubes of rose blush gelee.
  5. Finish with purple shiso cress and 2-3 leaves from the dianthus flower.
  6. Serve with mixed berries sauce on the side.