Fruits Rouges

This fruity dessert is composed of a boozy raspberry mousse and a Kirsch-soaked genoise sponge. Adorned in a gorgeous mirror glaze that is sure to draw all the attention!

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Fruits Rouges

Prep Time - 40mins

Yield - 6-8 Domes

Setting time - 30-45mins

Ingredients

Genoise Sponge

• 65g Cake Flour - sifted

• 16g Unsalted Butter, melted

• 100g (2) Eggs

• 65g Castor Sugar

• 3ml Vanilla Bean

Raspberry Mousse

• 190ml Raspberry Purée

• 25ml Kirsch Liquor

• 70g White Sugar

• 35ml Water

• 40g Egg White

• 4g (2) Leaf Gelatine

• 120ml Cream

Mirror Glaze

Stage 1

• 55g Milk

• 115g Cream

• 110g White Sugar

• 38g Glucose

Stage 2

• 35g White Sugar

• 10g Corn Flour

Stage 3

• 4g (2) Gelatine Leaves

• Food colouring

Additional Ingredients

• Kirsch - For brushing the sponge

• Chopped Nuts - *Pistachios Pictured

• Raspberry/Cherry Coulis - *Strawberry Coulis Pictured

• Fresh Fruit Garnish - *Strawberries Pictured

Method

For the Sponge

1. Preheat your oven to 180°C

2. Line a baking tray with baking paper

3. Combine the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment.

4. Whisk the eggs to sabayon - Ribbon stage

5. Carefully fold in the sifted flour using a metal spoon

6. Fold in the cooled melted butter

7. Spread evenly onto the lined tray with an offset palette knife

8. Bake until golden brown in colour +- 8-10mins

9. Leave to cool on the tray

For the Mousse

1. Combine purée and liquor in a small saucepan. Do not heat past 45°C as the alcohol will evaporate.

2. Hydrate the gelatine in cold water and temper it into the purée

3. In a separate saucepan, combine sugar and water. Bring to 116°C over medium heat.

4. Once the sugar reaches 112°C, start whisking your egg whites on medium speed in a stand mixer fitted with a whisk attachment.

5. By the time your egg whites are foamy, the sugar syrup should be at 116°C. Carefully drizzle the hot sugar into the whisking egg whites and whisk until the meringue has cooled to 50°C

6. Carefully fold the purée mixture into the meringue

7. Whisk the cream to medium peaks and fold it into the meringue mixture, in thirds.

8. Place the mousse into a piping bag fitted with a 1cm round nozzle.

*Do not place in the fridge, as the gelatine will begin to set. Keep at room temperature if needed but ideally, use immediately

For the Glaze

1. Hydrate the gelatine in cold water

2. Combine Stage 1 ingredients in a small saucepan over medium heat and bring to the boil, stirring continuously

3. Mix Stage 2 in a small bowl and temper it into the cream mixture, whisking constantly

4. Cook out the cornflour (until the mixture no longer has a starchy taste).

5. Cool to 60°C and add the hydrated gelatine, mix well and add your desired colouring.

6. Pass the mixture through a chinois/sieve to remove any lumps and pour into a bowl.

7. Contact cover and store at room temperature.

8. Use at 25°C

Assembly

1. Cut small rounds of sponge slightly smaller than the base of your domes. You want to leave a 3-5mm space from te edge of the mould.

2. Brush each cake round with Kirsch Liquor

3. Evenly pipe your mousse mixture into the moulds, not filling all the way to the top

4. Place a cake round, Kirsch side down into each mould.

5. Place in the freezer to firm completely.

6. Once frozen, carefully remove from the moulds ready for glazing

Glazing

1. Ensure your glaze is at 25°C. You can reheat it over a double boiler if needed

2. Place your domes on a wire rack on top of a tray to catch any excess glaze.

3. This fruity dessert is composed of a light raspberry mousse and an airy Kirgenoise sponge. Adorned in a gorgeous mirror glaze that is sure to catch attention at the table.rce.e.the serving plate.

*Allow to defrost completely before serving

Garnishing

1. Edge the bottom of the dome with some chopped nuts, I used pistachios however you can use whatever you like

2. Fresh fruit and coulis can also be used to decorate the plate