Chocolate & Raspberry Mousse Entremet

From the Food Librarian blog post (June 26, 2011): http://foodlibrarian.blogspot.com/2011/06/foodbuzz-24-x-24-lessons-from-pastry.html

We made eleven 3" mousse entremets (half raspberry and half chocolate) with plenty of mousse leftover.

Cake Layer
We made one 8" yellow cake and sliced it into 3 layers. I used the Flour (Joanne Chang) cookbook yellow cake recipe (made 1/2 the recipe for one 8" round).


Mousse Filling
We have extra mousse filling. It freezes well so you can make more later!

Gelatin 7 sheets
Milk, whole 1 lb. or 454 g
Cream, heavy 1 lb. or 454 g
Sugar, granulated 4 oz. or 113 g
Egg yolks 5 oz. or 142 g
Extract, vanilla .5 oz. or 14 g
Flavorings, as desired
(We added 7 grams of sweetened raspberry puree (strained raspberries with superfine sugar) to half, and we added 5 grams of melted 60% chocolate to the other half)
  1. Place 1/4 of the cold milk in a bowl and sprinkle granulated gelatin over it to bloom. If using gelatin sheets, break in half and immerse in cold liquid.
  2. Place the remaining milk and 1/2 the sugar in a heavy-bottomed pot and bring to a boil.
  3. Whisk together egg yolks and the remaining 1/2 of the sugar.
  4. Using some of the boiling milk, temper some into the egg yolks/sugar mixture and add back to the boiling milk. Cook, stirring constantly, until the mixture coats the back of a spoon (nappe) 170°F (77ºC). Do not boil.
  5. Remove from heat, strain.
  6. Melt the bloomed gelatin over a double boiler. Add the melted gelatin to the strained mixture.
  7. Cool in an ice bath, stirring often.
  8. Whip heavy cream to a medium-soft peak.
  9. When cool, fold in the vanilla extract, flavorings (chocolate or raspberry).
  10. Fold in whipped cream.
  11. Place mousse in pastry bags and fill molds. (Add different layers as desired)
  12. Freeze immediately.

Mirror Glaze for Raspberry Mousse

Raspberry Purée 227 g
Gelatin, sheets 2.5
Water, cold (as needed)
  1. In a heavy-bottomed pot, boil the purée.
  2. Remove from the heat and cool to 140°F (60°C).
  3. Bloom the gelatin in cold water. Melt and add to the purée.
  4. Store in refrigerator
  5. To use, heat in microwave until liquefied.
  6. Pour the raspberry mirror glaze over the frozen mousse and tip the mold to cover. Then remove the ring mold. (We did this by putting the ring on a baking powder container and pulling off the ring. If you need to warm the ring, you can use a blow torch).
Links:
The Food Librarian Blog: http://foodlibrarian.blogspot.com/
Post with Photos: June 26, 2011: http://foodlibrarian.blogspot.com/2011/06/foodbuzz-24-x-24-lessons-from-pastry.html
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