MY RASPBERRY AND MERINGUE ENTREMET – CASSEROLE & CHOCOLAT
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Cook time: P
Yield: 8 pces
|125 g raspberries (for the raspberry sauce)|
|1/4 lime juice (for the raspberry sauce)|
|25 g sugar (for the raspberry sauce)|
|1 tablespoon honey (for the raspberry sauce)|
|160 g mascarpone (for the mousse)|
|200 g cream (30% fat) (for the mousse)|
|180 g raspberry jam (for the mousse)|
|3 egg whites (approx 100 g) (for the meringue)|
|100 g caster sugar (for the meringue)|
|100 g iced sugar (for the meringue)|
|120 g water (for the glazing)|
|145 g sugar (for the glazing)|
|Red coloring powder (for the glazing)|
|4 sheets of gelatine (8 g) (for the glazing)|
|100 g liquid cream 30% fat (for the glazing)|
- Prepare the raspberry sauce.
- Get the juice from the lime.
- If you have a Thermomix, put all the ingredients in the bowl for 6 minutes, speed 5 at 80 degrees.
- Then go to step 8.
- If you don’t have a Thermomix, put all the ingredients in a pan.
- Cook gently for 12 minutes with a cover on your pan.
- Mix your sauce.
- Sift the sauce to take away the seeds.
- Let it cool down.
- Pour in your insert molds. Freeze for at least 3 hours.
- Prepare the raspberry mousse.
- Sift the jam to take away the seeds.
- Mix with the mascarpone.
- Make a firm chantilly cream with the cream and add gently it with a spatula to the previous mixture.
- Pour the mixture in your molds up to half. Place a frozen piece of raspberry sauce and cover with more mousse.
- Set aside in your freezer for at least 6 hours (a whole night is better).
- Prepare the meringues.
- Pre-heat your oven at 90 degrees.
- Pour your egg whites (at room temperature) in your foodprocessor bowl.
- Start at speed 4 (on a scale from 1 to 6) and whisk.
- When the whites start to be foamy, add little by little the caster sugar (in 3 times).
- Keep on whisking for 5 minutes until you get a compact mixture.
- Add the icing sugar and mix gently with a spatula. Stop when you get an homogeneous mixture.
- Use a piping bag and nozzle to make your meringues and place them on a silicon baking mat or a sheet of baking paper.
- Bake for 1 hour 20 minutes.
- Prepare the glazing.
- Place the sheets of gelatine in a bowl with cold water.
- Pour the water, sugar, red coloring powder and cream in a sauce pan. Heat until it boils whilst whisking.
- Remove from the heat, sift and add the gelatine sheets. Mix.
- Place a cling film on the surface of the glazing and let cool down (you will use this icing with a temperature of 30 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the glazing.
- Make the final mounting (this is it!!).
- Get your mousses out of the freezer and place them on a grid. Below the grid, put a plate.
- Pour at once the icing (with temperature at 30 degrees) on the frozen mousses.
- Leave to rest 2-3 minutes and place each mousse on a meringue.
- Decorate as you like and set aside in your fridge until serving (3 hours at least so that the mousse can defrost).
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