Raspberry mascarpone mousse with Lychee, lemon and roasted pistachio by Graham Hornigold

Goodfellows

Goodfellows

Standard Supplier 22nd April 2014

Raspberry mascarpone mousse with Lychee, lemon and roasted pistachio by Graham Hornigold

Raspberry mascarpone mousse with Lychee, lemon and roasted pistachio by Graham Hornigold in association with Goodfellows.

Ingredients

  • Mascarpone mousse
  • 100g caster sugar
  • 50g Water
  • 60g Yolks
  • 15g Gelatine
  • 375g Softened mascarpone
  • 375g Soft peak cream
  • 2 Vanilla pods deseeded
  • Raspberry sauce
  • 1kg Raspberry puree
  • 10g Ultratex
  • Raspberry insert
  • 500g chopped fresh raspberries
  • 250g Raspberry Sauce
  • Red spray
  • 350g White chocolate
  • 100g Cocoa butter
  • 50g Red cocoa butter
  • Pistachio sponge
  • 6 Whole eggs
  • 250g Caster sugar
  • 200g Soft flour
  • 75g Ground Pistachios
  • 115 Roasted blitzed pistachios
  • Lemon curd
  • 470g Butter
  • 180g Crème Fraiche
  • 9 Eggs
  • 170g Yolks
  • 360g Lemon juice
  • 450g Sugar
  • 1 Lemon zest
  • Crystallised pistachios
  • 250g Pistachios (roasted)
  • 125g Castor sugar
  • 75g Water

Method

Mascarpone mousse
Make a Pate a bomb with the sugar, Water, egg yolks and gelatine.
Soften the mascarpone and whip the cream and vanilla seeds to soft peak.
Mix softened mascarpone into the pate a bomb and fold through the cream.
Raspberry sauce
Mix together ingredients
Raspberry insert
Chop your raspberries and mix through your raspberry sauce and fill your insert moulds.
Then freeze.
Red spray
Melt the cocoa butters and pour over the white chocolate,
Mix them together until they are fully incorporated and then pass through a fine sieve to remove any lumps.
Pistachio sponge
Roast and blitz the whole pistachios,
Whisk up your eggs and sugar until tripled in size and light and fluffy.
Sieve the flour and ground pistachios.
Fold the flour and pistachio gently through the sabayon mixture until fully incorporated.
Spread 550g on to each Silpat mat and sprinkle with the roasted pistachios.
Bake for 5 mins at 160c until just cooked.
Transfer the sponge from the hot tray onto a cold tray and leave to cool.
To assemble the mousse
Half fill your mould with the mousse,
Add in one of the frozen raspberry inserts
Then top it up with more mousse,
Finish it off with the pistachio sponge.
Freeze the mousse before spraying with the Red cocoa butter mix
Lemon curd
Place all ingredients in a large metal bowl over a Bain Marie of water.
Make sure the bowl does not touch the water.
Heat until 83oC whisking every now and again to prevent it from scrambling
Once cooked pass it through a fine chinois and cool before using.
Crystallised pistachios
Roast the nuts in the oven,
Heat the sugar and water to soft boil then add the nuts.
Stir until all the water has evaporated and the nuts start to crystallise then pour them out on to a tray to cool.
Garnish
Fresh lychee’s cut into quarters
Temper white chocolate covered with crushed roasted pistachios
Sweetened mascarpone
Assemble on plate as per image

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