Sponge:
- 100gms ground almonds
- 100gms Sugar
- 40gms of egg white
- 60gms icing sugar
- 80gms egg yolk
- 100gms eggs
Nathan Strachan
Seasonal Blackberry and Chocolate Mousse Cake
Sponge:
Beat to paste,
Sponge: Butter and Chocolate
Melt and combine with paste
Make Meringue:
Fold through mixture spread on a tray, 4mm thick, backed at 180 till cooked.
Blackberry ganache.
Method: Pour hot reduced orange juice over chocolate to melt. Add sugar, emulsify in diced cold butter.
Chocolate & Blackberry Mousse
Heat to 86 degrees, pour of 640gms of 66% chocolate.
Fold in 1100gms of semi whipped cream.
Blackberry Glaze
Combine with 2 Bloomed gelatine sheets, pour over 50gms of 72% chocolate to melt.Method:
To Assamble
To assemble: Place sponge in the bottom of a mould, pour over warm ganache until 3mm thick, allow to set. Top with Chocolate mousse until 5cm thick allow to set. Top with room temperature Black berry glaze until 2mm thick allow to set over 12 hours.
Serve with Blackberry Sorbet and Fresh Blackberries
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