Tag Archives: Raspberry

Chocolate mousse dome entremet with Valrhona and Ponthier fruit puree


My ultimate favourite chocolate is Valrhona. Recently I had a mini sampling of the range at Sabato. I thought I would be persuaded to fall for a different type (hello Azelia – hazelnut) and Itakuja (passionfruit)) and was surprised to find myself steadfast in loving Manjari. The fruity notes first captured my love for Valrhona and it’s still my favourite.

I paired the Manjari with Caramelia (think caramel and salted butter), added blackberry and raspberry fruit puree to make a mousse.

I have already made this 3 times in as many weeks!

In order to facilitate the making of the domes, several of the elements had to be made in advance. The beauty of this is that I can break up the prep work over the weekend or nights, only spending a little time for each step. You can do this in one go, but this is how I managed the prep:

  • Chocolate brownie – baked in a square pan, cut rounds out of the pan (making sure that the diameter of the rounds is less than that of the silicone mold), and horizontal cuts were made to get thinner discs.
  • Fruit jelly – puree and gelatin were used to make these. They are freezeable.
  • Mousse – the last of the element and the day you make the mousse is the day you need to have enough space in the freezer for them to chill.
  • Mirror glaze – the drips can be saved if you prewrapped the catch tray with plastic wrap. You can safely reuse this for 1-2 weeks.

Makes 6 domes with extra mousse for about 4 smaller flat shapes.

There will be enough brownies, jelly and glaze for another round of mousse domes at least. For the second batch, I only needed to make up more mousse as the other elements were already complete! How easy is that πŸ™‚

I’ve written the recipe below with the instructions immediately following the ingredients. This was easiest for me while making them as I did the elements separately.

Ingredients and instructions:

Brownie:

My chewy chocolate brownie. Usually entremets have a sponge dacquoise layer. Since I was making brownies, I thought maybe I should try it with my chocolate brownie? It gives a deep caramel flavour and chewey texture to the dessert. I had really good comments about this from my tasters πŸ˜‰

Fruit jelly:

  • 125ml fruit puree
  • 1.5 sheets of gold strength gelatin

Soak gelatin sheets in cold water for at least 5 mins. Heat the fruit puree till it begins to boil. Squeeze water from gelatin sheets and add to puree. Stir to melt and pour into silicone moulds. Place in freezer to harden. Try different moulds for different presentation.

Here I’ve used a mini half sphere dome as an insert for the sphere dome shapes and also a spiral as the topping for the flatter round shapes like below.

Mousse:

  • 110g Caramelia (milk)
  • 40g Manjari (dark)
  • 40g Ponthier Blackberry puree
  • 40g Ponthier Raspberry puree
  • 170g whipped cream

Chop chocolate to small pieces. Bring puree up to a boil and pour over chocolates. Leave for a minute before mixing until smooth and shiny. You may have to heat this bowl over a water bath to melt it all.

Whip cream to soft peak, and add half to chocolates. Mix well, and add the rest of cream.

Here comes the fun part. For the silikomart domes, choose shapes that don’t have sharp edges. Pipe mousse into the silicone mould, filling halfway. Push a jelly dome in, which will squish some of the mousse to the rim. Fill with a bit more mousse and add a brownie disc on top. Freeze over night. Big tip: Only remove from freezer and unmould when your glaze is ready to be poured.

Mirror glaze:

  • 23g glucose
  • 53ml cream
  • 62ml water
  • 80g caster sugar
  • 26g dutch cocoa powder (I use Valrhona)
  • 2 gold gelatin sheets

Presoak gelatin sheets in cold water. Cook glucose, cream, water and sugar to 103 degrees C. Add in cocoa powder and mix well. Squeeze water from gelatin sheets and add to the glaze mixture. Use a stick blend to blend the glaze till smooth. Place a piece of cling wrap directly on the surface of the glaze (touching it to reduce contact with the air), store for use later. Reheat to around body temperature (37 degrees C) and pour over mousse domes that has just been taken out of the freezer and unmoulded.

Can be kept in the fridge for 1-2 weeks. Reheating will darken the glaze. It’s so shiny you can even see my reflection if you zoom in!

Overtime, you’ll find yourself pouring more confidently. The operative word is confident. Pour from the centre and then outwards, and aim to cover it quickly. If you want to see this in action, go to my Instagram stories and look for the Sweet Recipe highlights. Give this a go and let me know if you like it or any flavour combos πŸ™‚ Try different shapes too and don’t forget to decorate with Fresh As freeze dried raspberries and a bit of gold πŸ˜‰

Raspberry Panna Cotta


These beautiful Raspberry Panna Cottas are super easy to make! Made using Fresh As’ panna cotta mixes, it requires only the addition of milk and cream. No complicated prep or cooking at all. J’s latest favourite dessert to have and make by herself.

Recipe adapted from Fresh As.

Ingredients

  • 150ml full cream
  • 50ml milk
  • Fresh As Raspberry Panna Cotta (one packet)
  • 2 dariole moulds or serving bowls
  • Fresh As Freeze dried whole raspberries, for garnish

Instructions

  1. Heat milk and cream in a pan to lukewarm, around 40 degrees C. Remove from heat.
  2. Gradually sprinkle the Panna Cotta pack contents over the cream mixture, gently whisking until all ingredients are well combined.
  3. Spray dariole moulds with a neutral flavour oil. Wipe away excess with a paper towel.
  4. Pour the cream mixture evenly into 2 dariole moulds. Cover and refrigerate overnight.
  5. Run a knife around the edge of the moulds and gently tip the panna cotta out to serving dishes.
  6. Garnish with raspberries.
  7. Alternatively, you can pour it directly into serving bowls to set and serve.

* If the panna cottas don’t release easily, you can dip it into a container of hot water for a few seconds to release it. Don’t do this for more than a few seconds though!

Raspberry cheesecake brownies


I adore raspberries. I find myself sneaking them into most sweet dishes: from cereals to cakes and desserts.

I love the tang of the fruit and the burst of flavour added to the dish.

It was therefore the first flavour that I reached for when sampling the new range of Spreadable Fruit by Barkers of Geraldine.

These are 99% fruit with no refined sugar added. Sweetened only with pear juice concentrate, it’s a great alternative to fruit purees. In fact, that’s even better than making my own!

I decided to make an easy baked cheesecake brownie, to keep things simple. The brownie batter was done in one bowl while the cheesecake batter was mixed with my trusty Kitchenaid stand mixer.

Just be careful when swirling the fruit – you don’t want to over do it, so that you can keep the pretty red/ white colours.

Who wants a slice?

Brownies

  • 170g unsalted butter, melted (I used Westgold)
  • 300g (1.5 cups) caster sugar
  • 120g (2) eggs
  • 1 tsp vanilla paste (I used Equagold)
  • 3g (1/2 tsp) salt
  • 70g (3/4 cup) dutch cocoa powder (I used Valrhona)
  • 70g (1/2 cup) plain flour
  • 5-6 tbsp Barker’s Raspberry Spreadable Fruit

Cheesecake

  • 250g cream cheese, softened
  • 40g mascarpone cheese (I used Tatua)
  • 60g (1) egg
  • 60g (1/4 cup plus 2 tbsp) caster sugar
  • 2g (1/4 tsp) salt

Directions:

  1. Preheat oven to 170Β°C.
  2. Line a 20cm square baking tin with 2 strips of baking paper. (This makes it easier to lift the brownie out of the tin).
  3. In a large ceramic bowl, melt the butter in the microwave.
  4. Mix in sugar, eggs, vanilla paste and salt.
  5. Once fully combined, fold in cocoa powder and flour. Mix till all combined.
  6. Pour the brownie batter into the baking tin, spreading evenly, careful to push batter all the way to the edges.
  7. Combine all cheesecake ingredients in a stand mixer.
  8. Whisk for 2-3 minutes on medium-high speed.
  9. Pour cheesecake batter over brownie batter, spreading evenly.
  10. Drop spoonfuls of the raspberry spreadable fruit on top of the cheesecake in rows of 3s and 2s and swirl using a palette knife.
  11. Bake for 1 hour, check in the last 10 minutes (so it doesn’t go past the golden point). Test brownie with palette knife – it should be almost clean.
  12. Leave to cool in tin before placing in fridge to cool and firm up for 1-2 hours.
  13. Cut into 16 squares, wiping down the knife after each cut for a cleaner look.
  14. Serve with a nice cup of tea!

*I received a jar of the Spreadable Fruit when I attended the NZ Foodwriters annual May Market. Post not sponsored.