MKR Recipes Episode 3: Michael and Rielli’s Raspberry Gel and Chocolate Mousse Dome

Ingredients

Freeze-dried raspberries and gold leaf, to decorate

Raspberry purée

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70g fresh raspberries 2 tsp icing sugar 2 tsp lemon juice

Simple syrup

100g caster sugar 100g water

Raspberry jelly

1 gelatine leaf 70g raspberry puree 70g simple syrup

Chocolate hazelnut sablé

120g plain flour 60g pure icing sugar 40g cocoa powder, sifted 20g hazelnut meal 100g cold butter, chopped 2 egg yolks ½ tsp vanilla extract 100g dark chocolate, melted (for brushing)

Chocolate mousse

100ml thickened cream 100ml milk 2 egg yolks 1 tbs caster sugar 120g dark chocolate, chopped

Mirror glaze

5 gelatine leaves 150g glucose 150g caster sugar 80ml water 150g white chocolate 100g condensed milk 60g neutral glaze Red food colouring, to tint

Method

1. To make raspberry purée, blend or process all ingredients until smooth.
2. To make simple syrup, stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool.
3. To make raspberry jelly, soak gelatine leaf in cold water until soft, then squeeze out excess water.
4. Place raspberry purée and simple syrup in a small saucepan over medium heat. Bring to 80C. Remove from heat and add gelatine. Stir until dissolved.
5. Divide mixture among eight holes of a 3cm-wide half sphere silicone moulds. Freeze until firm. Once frozen, remove half spheres from mould. Heat a small frying pan until hot. Remove from heat. Place the flat surface of two spheres onto the pan for a few seconds to melt slightly. Stick together to form a whole sphere. Refreeze until firm.
6. Meanwhile, to make chocolate hazelnut sablé, place the flour, icing sugar, cocoa powder and hazelnut meal into a small processor. Pulse to combine. Add butter and pulse to form coarse crumbs. Add egg yolks and vanilla extract and pulse until a dough forms. Shape into a disc and wrap in cling film. Refrigerate for 30 minutes or until firm.
7. Preheat oven to 180C. Line an oven tray with baking paper.
8. Roll out dough between two sheets of baking paper until about to 2.5mm thick. Cut out four 7cm round discs and place on prepared tray.
9. Bake for 12 minutes or until firm. Cool on tray. Brush one side of the cooled discs with melted chocolate and allow to set.
10. To make chocolate mousse, whip cream to soft peaks and refrigerate. Place chocolate in a bowl.
11. Whisk egg yolks and sugar in a bowl until soft and creamy.
12. Heat milk in a small saucepan until hot. Remove from heat and gradually whisk milk into egg yolk mixture. Return mixture to pan over low heat. Cook, stirring, until temperature reaches 82C on a candy thermometer. Strain over chocolate in bowl. Set aside for 2 minutes. Stir until chocolate is melted and mixture is combined. Cool to 35C. Fold in a quarter of the whipped cream. Fold in the remaining whipped cream. Divide mixture among four holes of a 7cm-wide half sphere silicone moulds. Push a raspberry jelly sphere into each one, just until it is immersed in the chocolate mousse. Freeze until firm.
13. To make red mirror glaze, soak gelatine leaves in cold water until soft, then squeeze out excess water.
14. Place the glucose, sugar and the 80ml water in small saucepan over medium heat. Cook, stirring to dissolve the sugar and until mixture reaches 103C. Remove from heat and add gelatine. Stir until melted and combined. Add chocolate, condensed milk and neutral glaze. Set aside for 2 minutes. Blend with a stick mixer until smooth. Stir in gelatine until melted and combined. Tint red with food colouring. Strain into a clean saucepan over low heat. Bring to 35C.
15. Unmould frozen mousse domes and place on a wire rack over a tray. Pour over glaze to evenly coat each dome. Set aside for a 10 minutes to set.
16. Place hazelnut sablé discs on serving plates and top with glazed mousse domes. Decorate with freeze-dried raspberries and gold leaf.