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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500 gCherry purée
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125 gSugar
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120 gFrozen cherries
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16 gGelatin leaves
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5 gNh 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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650 gRaspberry puree
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50 gLemon juice
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29 gPowdered gelatin
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515 gItalian meringue
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770 gSemi-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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425 gIcing sugar
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425 gPowdered almond
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115 gWeak flour
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570 gEggs
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380 gEgg white
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60 gSugar
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85 gButter
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15 gRed 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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600 gBlack butter
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540 gEggs
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300 gBrown sugar
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300 gWhite caster sugar
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200 gWeak flour
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80 gPowdered almond
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200 gChocolate 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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