Delice au cassis

Delice au cassis

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Desserts
Serves
8-10

This is an advanced pastry, but it is one of the best-looking and -tasting desserts in this book. To get a mirror finish on the glaze, quickly blowtorch the set jelly to make it flat and bubble-free.

Ingredients

Quantity Ingredient
350g blackcurrants
150ml syrup, divided into 3 equal quantities, (see below)
7 1/2 gelatine leaves
12g powdered milk
1/2 vanilla pod
3 medium egg yolks
25g sugar
25cm ready-made sponge flan
200ml creme de cassis
1 quantity Italian meringue
400ml double cream
blackcurrants, raspberries, strawberries, blackberries and a mint sprig, for decorating

For the syrup:

Quantity Ingredient
375g sugar
325ml water
30g glucose

Method

  1. To make the syrup, place the ingredients in a pan and bring to the boil, stirring occasionally. Boil for about 3 minutes, skimming the surface if necessary. If using a saccharometer, the reading should be 30°C Beaumé or 1.2624 on the density scale. Pass the syrup through a conical strainer and leave until cold before using.
  2. Purée the blackcurrants in the blender with 50ml syrup, then pass the purée through a conical strainer.
  3. To make the mousse, soak 41⁄2 gelatine leaves in cold water for 15 minutes, then drain. Reserve 4 tbsp blackcurrant purée and put the rest in a saucepan with the powdered milk and vanilla pod; bring to the boil. Whisk the yolks and sugar in a bowl until they form a ribbon. Pour the boiling purée onto the egg mixture, whisking continuously, then pour back into the pan over a low heat, stirring constantly with a spatula until the mousse coats the spatula. Do not boil. Remove from the heat and stir the drained gelatine into the mousse. Discard the vanilla, then strain the mousse into a bowl and leave to cool, stirring occasionally to prevent a skin forming.
  4. Place the sponge flan on a serving plate. Mix together 50ml syrup and 1 tbsp purée and brush over the sponge. Place a 25cm flan ring, 6cm deep, onto the sponge and cut around to make the base.
  5. When the mousse is lukewarm, gently fold in the meringue, then the crème de cassis, using a balloon whisk. Beat the double cream until it forms a ribbon. Using a spatula, gently fold into the mixture.
  6. Now assemble the dessert immediately, before the mousse sets. Fill the flan ring with mousse, leaving a 3mm gap at the top. Smooth over the surface with a palette knife. Place in a freezer or very cold fridge for several hours.
  7. To glaze, soak the remaining gelatine in cold water for 15 minutes, then drain well. Mix 50ml syrup with the remaining purée and stir in the drained gelatine. Pass through a muslin cloth into a jug, then glaze the top of the dessert. Leave to set in the fridge. To remove the ring, heat the outside of the ring with a blowtorch for a few seconds, then slide the ring up. Decorate with fruit to serve.
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