This is part of the "An Afternoon Tea Gathering" post
This mousse looks fantastic but a pain to make, simply because a creme anglaise custard base is involved. Regardless, if you don't mind making custard, then it is a fairly good choice of verrines to make for a tea party.
Part 1: Creme Anglaise Base
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| Blueberries and mint for garnish |
120 g (1/2 cup) whole milk
2 large egg yolks
15 g (1-1/2 tablespoons) sugar
25 g (1-1/2 tablespoons) light corn syrup
1. In a small saucepan over medium heat, bring the milk to a boil.
2. In a separate small bowl, whisk the egg yolks, sugar, and corn syrup until pale and fluffy.
3. Slowly pour the milk into the yolks in a thin stream while whisking madly.
4. Return the mixture to the saucepan and reduce the heat to low.
5. Stir constantly with a wooden spoon until it is thick enough to coat the back of the spoon and leave a trail when you run your finger through it (it will take a little more than a minute).
6. Remove from heat and strain into a bowl.
Part 2: Chocolate Mousse
110 g white chocolate, chopped (I usually use Bernard Callebaut or Valrhona Ivoire)
250 g (1 cup) heavy cream, chilled
1 teaspoon powdered unflavored gelatin
30 g (2 tablespoon) cold water
1. Prepare a small cup. Sprinkle the gelatin over the water and let stand for 2 minutes.
Do not heat as heat will destroy the gelatin structures.
2. Dump 1/2 cup (120g) of the hot creme anglaise over the white chocolate and give each a gentle stir to melt the chocolate.
3. Stir in the dissolved gelatin into the chocolate sauce and stir until well-combined. Set aside.
4. In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks,about 5 minutes. When not using the whipped cream, keep it in the fridge.
5. Line the sides of a cake ring with acetate and place on a piece of plastic wrap large enough to cover the bottom of the ring on a rimless baking sheet or removable bottom of a tart pan. If using a cake pan, spray with vegetable cooking spray and line with a large piece of plastic wrap, pressing it against the sides.
6. Take the whipped cream and fold it into the white chocolate sauce until well-combined.
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For Raspberry Mousse (Bavarian Cream)
Adapted from Baking by James Peterson
Part 1: Creme Anglaise base
2 tsp vanilla extract
4 egg yolks
375 mL (1 1/2 cup) of whole milk
340 g (3/8 cup) of granulated sugar
30 g (1/4 cup) of cornstarch
1. Place the milk and vanilla into a small saucepan and bring to a simmer
2. Whisk together the egg yolks and sugar until pale and fluffy
3. Slowly drizzle the hot milk into the egg yolks while stirring madly
4. Put the saucepan over low to medium heat and stir constantly. Ensuring to reach into the corners and edges to avoid curdles.
5. Cook until thickens and you can see stiff ripples and coats the back of a spoon. It will all of a sudden starts to thicken like *bing*
Part 2: Fruit Gel
283 g (10 oz) fresh or frozen raspberries, thawed
2 tbsp powdered gelatin
62 m: (1/4 cup) cold water
500 mL (2 cups) creme anglaise
500 mL (2 cups) heavy cream
1 tsp vanilla extract
2 tbsp sugar
1. Puree the berries in a food processor
2. Use a strainer and a spatula to push the puree through to get rid of the seeds
3. Put the gelatin and water in a small bowl and let it sit for about 10 minutes or until it blooms, absorbing the water
4. Stir to gelatin to get rid of lumps
5. In a bowl, stir the gelatin into the creme anglaise until dissolved
6. Combine the heavy cream with the vanilla and sugar and beat to soft peaks. Keep cold until needed
7. Stir the creme anglaise into the berry puree. Work quickly so it doesn't set before it is fully combined. If it starts to set, heat the bowl gently over a pan of simmering water to melt the gelatin and stir
8. Ensure the berry creme anglaise has cooled and fold in the whipped cream.
Do not heat as heat will destroy the gelatin structures.
2. Dump 1/2 cup (120g) of the hot creme anglaise over the white chocolate and give each a gentle stir to melt the chocolate.
3. Stir in the dissolved gelatin into the chocolate sauce and stir until well-combined. Set aside.
4. In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks,about 5 minutes. When not using the whipped cream, keep it in the fridge.
5. Line the sides of a cake ring with acetate and place on a piece of plastic wrap large enough to cover the bottom of the ring on a rimless baking sheet or removable bottom of a tart pan. If using a cake pan, spray with vegetable cooking spray and line with a large piece of plastic wrap, pressing it against the sides.
6. Take the whipped cream and fold it into the white chocolate sauce until well-combined.
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Adapted from Baking by James Peterson
Part 1: Creme Anglaise base
2 tsp vanilla extract
4 egg yolks
375 mL (1 1/2 cup) of whole milk
340 g (3/8 cup) of granulated sugar
30 g (1/4 cup) of cornstarch
1. Place the milk and vanilla into a small saucepan and bring to a simmer
2. Whisk together the egg yolks and sugar until pale and fluffy
3. Slowly drizzle the hot milk into the egg yolks while stirring madly
4. Put the saucepan over low to medium heat and stir constantly. Ensuring to reach into the corners and edges to avoid curdles.
5. Cook until thickens and you can see stiff ripples and coats the back of a spoon. It will all of a sudden starts to thicken like *bing*
Part 2: Fruit Gel
283 g (10 oz) fresh or frozen raspberries, thawed
2 tbsp powdered gelatin
62 m: (1/4 cup) cold water
500 mL (2 cups) creme anglaise
500 mL (2 cups) heavy cream
1 tsp vanilla extract
2 tbsp sugar
1. Puree the berries in a food processor
2. Use a strainer and a spatula to push the puree through to get rid of the seeds
3. Put the gelatin and water in a small bowl and let it sit for about 10 minutes or until it blooms, absorbing the water
4. Stir to gelatin to get rid of lumps
5. In a bowl, stir the gelatin into the creme anglaise until dissolved
6. Combine the heavy cream with the vanilla and sugar and beat to soft peaks. Keep cold until needed
Assembly
1. Either using a piping bag and pipe into a cup to about half full or use a teaspoon and drop spoonfuls into the cup.
2. Tap the cup on the counter a few times after filling one layer to even it out.
3. Continue on with the next layer and tap
4. Put into the refrigerator to chill for a few hours
5. Once set, you may garnish as you wish.
Total Yield: about 24 x 40 g cups
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| Garnished with a dollop of stabilized whipped cream, blueberries, and mint leaves |
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It seems like a pain to make, and it sort of it. But so worth it.
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