Remove your large bowl of set clear jelly from the fridge and have your syringe sets ready – you will need 3 different needles to make a poppy – a fine petal, fluted petal and broad leaf. The coloured jelly should be liquid but not hot – you may need a bowl of hot water to sit the bowls in if they start to set. Remove from the heat, add the bloomed gelatine and mix to combine and to melt the gelatine.ĭivide the jelly liquid between 3 small bowls and use the food-colouring pastes to colour one bowl red, one black and one green. In a small pan combine the condensed milk, whole milk and vanilla and heat until hot but not boiling. Pour 65ml of cold water into a small bowl and sprinkle over the gelatine. Leave to cool slightly, then pour the cream mixture over the raspberry mousse layer and chill again for a further 1 hour, until set. Add the drained gelatine leaf and whisk to combine and melt the gelatine. Heat the cream in a small pan with the caster sugar and vanilla paste until hot but not boiling. Spoon the raspberry mousse over the set chocolate mousse and chill for about 2 hours, or until set.įor the cream layer, soak the gelatine in bowl of cold water for 5 minutes, until soft and floppy. Whisk the cream to soft peaks, and fold in the raspberry mixture until combined. Add the remaining raspberry purée and stir to combine. Add the drained gelatine leaf and whisk until melted. Spoon 2 tablespoons of raspberry purée into a small pan or jug and heat either over a low heat or in the microwave, until hot but not boiling. Soak the gelatine in bowl of cold water for 5 minutes, until soft and floppy. Weigh out 175g for the mousse and save any leftover for use another time. Push the berries through a sieve, discard the pips and leave the pulp to cool. Combine the raspberries, sugar and lemon juice in a medium pan and cook over a low–medium heat for 3–4 minutes, stirring frequently until soft. Spoon the mousse over the soaked sponge in an even layer and chill for about 1 hour, or until set. In another bowl whisk the remaining cream until it will hold soft peaks and fold it into the chocolate mixture. Leave to cool slightly, then combine with the melted chocolate. In a small pan, heat 50ml of the cream with the sugar until hot but not boiling, then remove from the heat, add the drained gelatine leaf and stir gently to melt. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stir until smooth, then remove from the heat and cool slightly. Soak the gelatine leaf in a bowl of cold water for 5 minutes, until soft and floppy. Place the cake layer into the bottom of the ring, brush liberally with kirsch syrup and set aside while you prepare the chocolate mousse. Place the 20cm ring mould on a lined baking tray and line the inside of the ring with an acetate strip. Remove from the heat, add the kirsch and leave to cool. In a small pan combine the sugar with 100ml water, bring to the boil and cook until the syrup reaches 110☌/230☏ on the sugar thermometer. While the cake is baking, prepare the syrup. Leave to cool, then using the ring mould as a guide cut out a 20cm disc. Pour the mixture into the prepared springform tin and bake for 15 minutes, until risen and golden. Sift the flour and salt into the bowl and fold it in, then gently fold in the melted butter. Whisk the eggs and sugar in a stand mixer for about 3 minutes until pale, trebled in volume and the mixture holds a firm ribbon trail. Pour into a medium Pyrex bowl and place in the fridge to set for at least 5 hours, but preferably overnight. Add the raspberry flavouring and a further 500ml cold water and mix well to combine. Slide the pan off the heat, add the gelatine mixture and mix until completely melted. Pour a further 250ml water into a pan, add the sugar and heat until hot but not boiling, stirring all the while to dissolve the sugar. Pour 250ml water into a medium bowl, sprinkle the gelatine into the water and set aside to bloom for 2–3 minutes. Prepare the jelly (this will take longer than anything else to set). Large piping bag, fitted with a medium star nozzle Method 23cm springform cake tin, greased, then base-lined with baking paperĢ acetate strips, each measuring 6 x 65cm
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