Side Pannel
Blackcurrant Mousse
Blackcurrant Mousse
- Recipe Submitted by maryjosh on 11/12/2016
Ingredients List
- GENOISE SPONGE
- 63g Caster Sugar
- 2 Medium Eggs
- 63g Plain Flour
- 13g Melted Butter
- ITALIAN MERINGUE
- 190g Sugar
- 45ml Water
- 20ml Liquid Glucose
- 3 Medium Egg Whites
- THE MOUSSE
- 6 Gelatine Leaves
- 400g Blackcurrants (Fresh or Frozen, or 325g Puree)
- 150ml Double Cream
- 50ml Creme de Cassis
- THE GLAZE
- 2 Gelatine Leaves
- 50g Caster Sugar
- 150ml Creme de Cassis
Directions
First make the genoise, grease and line a baking tray that is at least 25 x 30cm in size.
Preheat the oven to 180C Fan or Gas 4.
Put the sugar and eggs in a bowl (use the bowl of your food mixer if you have one) and stir with a whisk, then put the bowl over a pan of barely simmering water (don't let the base of the bowl touch the water).
Whisk for about 3-4 minutes until the mixture is foamy and has tripled in size.
Transfer to a food mixer with a whisk attachment or use a hand-held one, and whisk at high speed until the mixture has cooled down and clings easily to the whisk, which will leave ribbon patterns in the mixture as you lift it.
Very gently fold in the sifted flour a little at a time with a metal spoon - you want to keep as much air in the mixture as possible.
Then very gently, fold in the melted butter.
Tip the mixture onto your tray and tilt it so that it spreads in the corners.
Bake in the preheated oven for 10 minutes.
When the sponge is baked, turn out onto a cooling rack.
Now make the Italian meringue, put the sugar in a pan with the water and glucose, heat gently for about 5-8 minutes until the sugar is fully dissolved and formed a colourless syrup and small bubbles are breaking the surface.
The syrup is ready when it reaches 121C on a thermometer.
Now you are ready to whisk your egg white. You can do this using a food mixer with a whisk attachment, or a hand-held whisk, but whichever you use, make sure your bowl is absolutely clean and dry, as water or grease can prevent the egg white from stiffening.
Whisk the egg whites until soft foamy peaks form, then stop as soon as you reach this point, as if you over-whisk, the air bubbles that you have created will burst and the egg whites will collapse back into liquid.
Next you are going to pour the hot syrup onto the egg whites. Since you need both hands free - one to pour and one to whisk - if you are whisking by hand, then before you start, wrap a tea towel around your bowl and wedge it into an empty saucepan to hold it steady.
Pour the syrup in a slow, steady stream, whisking continuously until the meringue has cooled down to room temperature and is silky and glossy.
For the mousse soak the gelatine briefly in cold water to soften, then squeeze out the excess water.
In a blender puree the blackcurrants and push through a fine sieve to remove the skin and any stems, or just use a puree.
Heat a quarter of the puree in a pan (don't let it boil) then take off the heat and stir in the gelatine, then stir in the rest of the puree. Leave until completely cold and then fold into the Italian meringue.
Whip the cream until it forms soft peaks (just enough to hold), and then fold this into the meringue mixture.
Cut out a circle of genoise sponge a little smaller than the pastry ring, use a plate or cake tin as a guide.
Place the ring on a round cake board or baking tray (anything that will fit in the fridge). Put the sponge in the base.
Brush with the creme de cassis. Pour the mousse mixture on top and spread out gently so that it is level.
You need to stop about 1mm below the rim to allow space for a layer of glaze.
Lift one corner of the cake board with a palette knife and tap it very gently up and down to remove any pockets of air from the mousse. Put the mousse in the fridge for at least 3 hours or until set and cold.
To make the glaze, soak the gelatine in cold water to soften, then squeeze out the excess water. Put the sugar and creme de cassis in a pan and warm until the sugar has dissolved.
Take off the heat, add the gelatine and stir until dissolved. Leave until cool but not set.
If using blackcurrants dip them in the glaze to coat them and keep to one side.
Take the mousse from the fridge, pour a thin layer of glaze over the top.
Decorate the top with the reserved blackcurrants and put back into the fridge for a minimum of 4 hours, preferably overnight, to set.
To remove the ring, loosen it with a very slim bendy blade, or warm the ring with a blow torch very briefly from a distance, then slide off.
Preheat the oven to 180C Fan or Gas 4.
Put the sugar and eggs in a bowl (use the bowl of your food mixer if you have one) and stir with a whisk, then put the bowl over a pan of barely simmering water (don't let the base of the bowl touch the water).
Whisk for about 3-4 minutes until the mixture is foamy and has tripled in size.
Transfer to a food mixer with a whisk attachment or use a hand-held one, and whisk at high speed until the mixture has cooled down and clings easily to the whisk, which will leave ribbon patterns in the mixture as you lift it.
Very gently fold in the sifted flour a little at a time with a metal spoon - you want to keep as much air in the mixture as possible.
Then very gently, fold in the melted butter.
Tip the mixture onto your tray and tilt it so that it spreads in the corners.
Bake in the preheated oven for 10 minutes.
When the sponge is baked, turn out onto a cooling rack.
Now make the Italian meringue, put the sugar in a pan with the water and glucose, heat gently for about 5-8 minutes until the sugar is fully dissolved and formed a colourless syrup and small bubbles are breaking the surface.
The syrup is ready when it reaches 121C on a thermometer.
Now you are ready to whisk your egg white. You can do this using a food mixer with a whisk attachment, or a hand-held whisk, but whichever you use, make sure your bowl is absolutely clean and dry, as water or grease can prevent the egg white from stiffening.
Whisk the egg whites until soft foamy peaks form, then stop as soon as you reach this point, as if you over-whisk, the air bubbles that you have created will burst and the egg whites will collapse back into liquid.
Next you are going to pour the hot syrup onto the egg whites. Since you need both hands free - one to pour and one to whisk - if you are whisking by hand, then before you start, wrap a tea towel around your bowl and wedge it into an empty saucepan to hold it steady.
Pour the syrup in a slow, steady stream, whisking continuously until the meringue has cooled down to room temperature and is silky and glossy.
For the mousse soak the gelatine briefly in cold water to soften, then squeeze out the excess water.
In a blender puree the blackcurrants and push through a fine sieve to remove the skin and any stems, or just use a puree.
Heat a quarter of the puree in a pan (don't let it boil) then take off the heat and stir in the gelatine, then stir in the rest of the puree. Leave until completely cold and then fold into the Italian meringue.
Whip the cream until it forms soft peaks (just enough to hold), and then fold this into the meringue mixture.
Cut out a circle of genoise sponge a little smaller than the pastry ring, use a plate or cake tin as a guide.
Place the ring on a round cake board or baking tray (anything that will fit in the fridge). Put the sponge in the base.
Brush with the creme de cassis. Pour the mousse mixture on top and spread out gently so that it is level.
You need to stop about 1mm below the rim to allow space for a layer of glaze.
Lift one corner of the cake board with a palette knife and tap it very gently up and down to remove any pockets of air from the mousse. Put the mousse in the fridge for at least 3 hours or until set and cold.
To make the glaze, soak the gelatine in cold water to soften, then squeeze out the excess water. Put the sugar and creme de cassis in a pan and warm until the sugar has dissolved.
Take off the heat, add the gelatine and stir until dissolved. Leave until cool but not set.
If using blackcurrants dip them in the glaze to coat them and keep to one side.
Take the mousse from the fridge, pour a thin layer of glaze over the top.
Decorate the top with the reserved blackcurrants and put back into the fridge for a minimum of 4 hours, preferably overnight, to set.
To remove the ring, loosen it with a very slim bendy blade, or warm the ring with a blow torch very briefly from a distance, then slide off.
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