Valentines Raspberry Blackberry Mousse
If you ever wanted a dessert to show someone that you love them then this is definitely it.
- Flan bases
- Heart shaped chefs molds
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
Raspberries for garnish
- 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.