For the jelly top
- 200 gr blackberries
- 100 gr raspberries
- 75 gr caster sugar
- 2 tbps raspberry liqueur
- 3 gelatin leaves
For the mousse
- 500 gr raspberries and blackberries frozen
- 4 gelatin leaves
- 2 tbsp blackcurrant syrup/raspberry liquor
- 150 gr caster sugar
- 2 egg whites
- 300 ml double cream
First make the mousse
Place the frozen berries into a pan with 50ml of water and bring to the boil. Cook for a few minutes more then add in the liquor.
Blend until smooth in a blender then strain this through a sieve and place the strained liquid in a clean pan. You will need to press the fruit to pass it through the sieve.
Heat the puree in the pan.
Soak the gelatin leaves in cold water and once softened squeeze out any excess liquid and add into the heated fruit puree. Stir until dissolved.
Turn off the heat then allow to cool completely before placing in the fridge to chill.
Place the sugar in a pan and add in 50ml water. Bring to the boil and boil until a sugar thermometer reads 1180c or 235f which is soft ball stage.
Whisk the egg whites and once they form soft peaks gradually pour in the hot sugar syrup in a steady stream.
Whisk throughout and continue whisking for two minutes more.
In a separate bowl whisk the double cream until it forms soft peaks.
Whisk the chilled fruit puree into the egg white mixture then whisk in the double cream.
Using your heart shaped chefs rings cut out hearts from the flan bases. If thick in depth, slice the base in half.
Place the heart shaped cake into the base of the ring on a plate.
Pour the mousse leaving a space at the top to add the jelly.Place into the fridge to chill for an hour.
Once set, pour a thin layer of the jelly on top then place back in the fridge to chill and set for a minimum of two hours.
To make the jelly
Heat the berries, sugar, 50ml water and the liquor in a pan. Heat until boiling then simmer for two minutes.
In the meantime, soak the gelatin in cold water.
Place the fruit mixture into a blender and blend until smooth then pass through a sieve and place back into a clean pan.
Heat the juice then add in the gelatin leaves (squeeze out any excess water first). Once dissolved, turn off the heat and set aside to cool.
When ready to serve, use a blow torch to heat the rings to enable them to be removed easily.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.