What I did not realise at that point was how difficult it is to glaze a mousse in this shape properly. I must have glazed these bad boys at least 4 to 5, starting from a glaze of 33C down to 27C, and I still fail to cover the tip properly. Would very much appreciate any advice anyone has to offer
Makes 5 petit gâteau
For the cherry compote
17g granulated sugar
1/16 tsp pectin
100g frozen cherries, thawed
1/2 tsp lemon juice
1) Add the pectin into the sugar and mix well.
2) Put all the ingredients into a heavy-bottomed saucepan and cooked on medium heat while stirring to prevent the cherries from burning.
3) Bring to a boil and continue to cook until cherries have soften and some have burst.
4) Remove from heat, pour into a bowl and allow to cool to room temperature.
5) Distribute the compote equally into 5 cavities of a dome mold. Freeze until required.
For the vanilla mousse
30g whole milk
60g heavy cream
1 tsp pure vanilla extract
1 egg yolk
20g granulated sugar
1/2 gelatine leave
125g heavy cream, whipped
1) In a saucepan, bring milk, 60g heavy cream and vanilla extract to a light boil.
2) Whisk egg yolk and sugar in a bowl then temper with a bit of hot cream mixture and then pour the tempered eggs into the saucepan and cook on low heat while stirring continuously until cream has thickened.
3) Bloom gelatine leave in cold water then squeeze the extra liquid from the gelatine and add it into the hot cream. Stir until gelatine is fully melted. Allow to cool to room temperature.
4) Fold the whipped cream into the cooled cream mixture.
5) Pour 30g of mousse into each cavity of the earlier dome mold, covering the cherry compote. There should be approximately 90g of leftover vanilla mousse. Allow to freeze overnight.
For the dark chocolate namelaka
1 gelatine leave
8g cold water
130g dark chocolate couverture
65g whole milk
1 tsp pure chocolate extract
2g unsweetened cocoa powder
4g liquid glucose
135g cold heavy cream
1) Cut the gelatine leave into small pieces and allow to bloom in the cold water.
2) Melt the chocolate in a large bowl over a bain-marie.
3) Put the milk, chocolate extract, cocoa powder and glucose into heavy-bottomed saucepan and heat to 90C.
4) Remove the milk mixture from the heat and stir in the gelatine and the soaking liquid until melted.
5) Pour half the milk mixture into the melted chocolate and stir until well mixed. Then add the rest of the liquid and stir well.
6) Add the cold cream, and using a hand blender to process until smooth.
7) Cover tightly with cling wrap, making sure to press the film onto the surface of the cream. Allow to refrigerate for about an hour to set slightly.
8) Pour chilled namelaka into the Russian Tale silicon mold. Filled it approximately half way through. Then remove the frozen vanilla mousse and push it into the mold, levelling it. Freeze overnight.
For the chocolate pâte sucrée beurrée
150g unsalted butter, at room temperature, cut into pieces
95g icing sugar, sifted
30g ground almond
2g fleur de sel de Guérande
225g plain flour
25g cocoa powder
1/2 tsp pure chocolate extract
50g egg, beaten (roughly 1 medium)
1) In the bowl of a food processor, fitted with the blade, process the butter, icing sugar, ground almond, plain flour, cocoa powder and salt until the mixture looks like crumbs.
2) Add the egg and vanilla paste and process until the dough forms a ball.
3) Scrap out the tart dough and wrap in cling wrap and refrigerate for at least 4 hours.
4) Remove about a quarter of the dough and roll it out to 2mm thickness between 2 large pieces of parchment and cut out 5 x 7cm round discs.
5) Preheat oven to 170C fan and bake the tart dough for 15 minutes.
1) Prepare the mirror glaze by heating it, adding the colouring, strain, then allow to chill to room temperature.
2) Remove mousse from freezer. Unmold the frozen cakes.
3) Pour over the red-tinted white chocolate mirror glaze.
4) Place each glazed cakes on a baked chocolate pâte sucrée beurrée disc.