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Shogun

Chocolate mousse with cherry yuzu

photo1 | Debic

author | Debic

Mazovia

Ingredients

Chocolate dacquoise: Makes approx. 60, 4.5cm in diameter

300 g almond powder

90 g flour

60 g dark cocoa powder

100 g cocoa nibs, grué

100 g sugar

200 g icing sugar

Crunch layer

100 g milk chocolate

150 g almond paste

150 g feuilletine

25 g freeze-fried raspberry, powder

Cherry jam: Makes approx. 60, 3cm in diameter

200 g frozen cherries

150 g cherry purée

40 g yuzu juice

50 g granulated sugar

4.5 g NH pectin

1 g gelatine sheets

Forest fruit crémeux: Makes approx. 60, 3cm in diameter

100 g blackcurrant purée

100 g raspberry purée

50 g egg yolk

50 g sugar

4 g gelatine sheets

50 g blackberry purée

70 g mascarpone

Pâte à bombe cherry mousse: Makes approx. 60, 4.5cm in diameter

450 g dark chocolate, 72%

300 g egg yolk

240 g sugar

225 g cherry purée

9 g gelatine sheets

750 g Debic Stand & Overrun, whipped

Chocolate meringue with cocoa beans

200 g egg white

200 g granulated sugar

100 g icing sugar

60 g cocoa powder extra brute

150 g cocoa nibs, grué

Red glaze

125 g water

200 g glucose syrup

150 g granulated sugar

150 g Debic Cream Plus Mascarpone

10 g gelatine sheets

200 g white chocolate

red food colouring

gold dust powder

Debic products used

Stand & Overrun 1L

Vegantop - 5L

Preparation

Chocolate dacquoise

Mix the cocoa nibs in a Thermomix® and combine with the flour, almond powder, icing sugar and cocoa.

Beat the egg whites with the granulated sugar to make a French meringue.

Add all the loose ingredients to the whipped meringue and mix gently.

Spread on a 30 x 40 cm baking sheet covered with parchment paper.

Bake in the oven at 170°C for about 12 to 15 minutes.

Crunch layer

Melt the chocolate and combine it with the almond paste.

Add the feuilletine and raspberry powder and mix.

Spread the mixture thinly on top of the baked dacquoise and freeze.

Cut out circles of biscuit (4.5 cm in diameter).

Cherry jam

Mix the sugar with the pectin.

Soak the gelatine in cold water.

Combine the cherries with the purée and add the yuzu juice.

Add the pectin with sugar and bring to the boil.

Add the gelatine and mix.

Pour into 3 mm diameter inserts and freeze.

Forest fruit crémeux

Make a crème anglaise (84°C) using the first 4 ingredients.

Add the soaked gelatine and mix.

Add the blackberry purée and mascarpone and mix everything in a blender until smooth.

Pour into moulds with a diameter of 3cm and freeze.

Pâte à bombe cherry mousse

Boil the sugar and the cherry purée to 118°C.

Pour over the egg yolks and mix on a medium speed setting.

Add the melted chocolate and dissolved gelatine.

Combine with the whipped cream, stirring gently.

Fill metal rings (diameter 4.5 cm) lined with film around the edge foil.

Chocolate meringue with cocoa beans

Beat the egg whites with the granulated sugar.

Mix the icing sugar with the cocoa and sift.

Add to the whipped meringue, stirring gently.

Pipe the prepared meringue into long strips using a round nozzle.

Dry the meringue sticks in a dehydrator or oven at max. 70°C for about 4 to 5 hours.

Red glaze

Boil the sugar, glucose and water.

Remove from the heat and add the soaked gelatine and then the Cream Plus.

Mix.

Pour the mixture over the chocolate and mix until you have a homogeneous mass.

Add the colouring and gold dust and mix again.

Leave in contact with the film to cool down.

Assembly

Line the edges of the rings with the film and fill the rings to 1/3 with mousse.

Press the cherry jam with crémeux into the mousse so that the mousse covers the insert.

Cover with the biscuit.

Freeze.

Glaze the frozen dessert with the red glaze.

Decorate with broken meringue sticks.

Tie the dessert with a piece of linen string.

Debic for bakers

Debic for bakers