'Blackcurrant Apple' Violet & Berry Mousse with Chocolate Puck

by Anthony Marshall

Ingredients

Chocolate puck
1kg Dark chocolate
675g Butter
875g Sugar
875g Whole eggs 

Feuillantine
1kg Praline
500g Feuillantine
250g Milk chocolate
350g Cocoa butter

Violet jelly
500g Violet and berry purée
50g Sugar
100g Water
7g Agar-agar

Violet mousse
250g White chocolate ganache
250g Chantilly cream
100g Violet and berry purée


Method

To make the chocolate puck:
1. 
Preheat the oven to 140°C.
2. In a bowl over a pan of water (medium-high heat), melt together the chocolate and butter.
(Note: The water should not touch the bowl. It’s purely used to create steam and hold in the heat to melt the chocolate and butter gently.)
3. In a separate bowl, cream together the sugar and eggs. 
4. Pour the chocolate mix into the sugar-egg mix. Stir well to combine. 
5. Pour the mixture onto a non-stick baking tray. Bake for 25mins.

To make the feuillantine:
1. Heat the cocoa butter and melt the milk chocolate. Mix by hand. Pour onto a lined baking tray or clean marble work surface and leave to cool.
(Note: Keep the mixture warm so it can be spread thinly. If you’re going to be making larger quantities, you can use a Kitchen Aid mixer and paddle to help.)

To make the violet jelly:
1. Mix the agar-agar and sugar together.
2. Pour the purée and water into a saucepan. Bring to a boil over a medium-high heat.
3. Add the agar-agar and sugar mixture. Stir.
4. Cook for a further 2mins, whisking constantly.
5. Pour the jelly mixture onto a non-stick sheet. Use a rubber spatula to smooth the jelly, creating a thin, even layer.
6. Leave to set. (Note: The jelly will set at room temperature but if you’re not using it straight away leave it in the fridge until ready to use.)

To make the violet mousse:    
1. In a mixing bowl, fold together the white chocolate ganache, Chantilly cream and berry purée. 
2. Pour the mixture into a piping bag and pipe into a cylinder shape.

To plate the dessert:
1. Place the feuillantine on top of the chocolate puck. Cut into rectangles (4cm x 8cm).
2. Cut the violet and berry jelly into squares (8cm x 8cm).
3. Pipe a cylinder of the violet and berry mousse on the top of the square jelly, in the middle.
4. Fold the jelly over the mousse, wrapping it around.
5. Place the mousse on to the rectangle puck.
6. Decorate as desired. We like to cover the mousse in ‘red velvet powder’ to give the illusion of an apple. Then use some gold leaf, fresh berries and edible flowers to make it that much more special. (Tip: You can purchase edible flowers from supermarkets easily these days. Waitrose does a great selection.)


Anthony Marshall is the Executive Chef at The Hilton Hotel, Park Lane. 




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