Red berries individual cake
ALL ON RED... AND ON BLACK The combination of red berries and dark chocolate is always a safe bet. The sour notes of the cherry compote and the freshness of the raspberry mousse find the ideal counterpoint in this Maragda 70% chocolate brownie.
- Level:
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Medium
Cherry compote
Used Products: Cherry compote
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1.1 lbCherry purée
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4.4 ozSugar
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4.2 ozFrozen cherries
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0.6 ozGelatin leaves
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0.2 ozNh pectin
Preparations: Cherry compote
- Mix the pectin with part of the sugar and add to the mixture at about 40ºC.
- Boil everything together and reserve for assembly.
Raspberry mousse
Used Products: Raspberry mousse
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1.4 lbRaspberry puree
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1.8 ozLemon juice
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1.0 ozPowdered gelatin
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1.1 lbItalian meringue
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1.7 lbSemi-whipped cream
Preparations: Raspberry mousse
- Heat a third of the purée and melt the gelatin in it.
- Add the rest of the cold purée and, at a temperature of 30ºC, add the meringue and finally the foamy cream.
Red joconde sponge cake for moulds
Used Products: Red joconde sponge cake for moulds
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0.9 lbIcing sugar
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0.9 lbPowdered almond
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4.1 ozWeak flour
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1.3 lbEggs
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13.4 ozEgg white
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2.1 ozSugar
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3.0 ozButter
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0.5 ozRed colouring
Preparations: Red joconde sponge cake for moulds
- Whisk the caster sugar with the powdered almond, flour and eggs. Lastly, add the melted and warmed butter.
- Separately, whisk the egg whites together with the sugar and colouring, then add to the previous mixture.
- Spread out onto a silpat a weight of 1,000 g per 60x40 cm tin.
- Bake at 210ºC for 8 minutes.
Chocolate brownie
Used Products: Chocolate brownie
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1.3 lbBlack butter
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1.2 lbEggs
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10.6 ozBrown sugar
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10.6 ozWhite caster sugar
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7.1 ozWeak flour
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2.8 ozPowdered almond
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7.1 ozChocolate buttons
Preparations: Chocolate brownie
- Melt the couverture add the creamed butter, emulsify and set aside.
- Whisk the sugars with the eggs, then add the previously sifted dry ones.
- Add melted butter and chocolate mixture and mix together to obtain a smooth, homogeneous texture.
- Bake at 190ºC for 18 minutes.
Assembly
- Line a mould 6 cm in diameter and 4 cm high with acetate. Next, cut 2 cm wide strips of red sponge cake and place inside against the walls.
- Place a 5 cm diameter disc of brownie cake in the bottom and pour out the cherry compote.
- Lastly, close the ring with raspberry mousse and decorate.
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