I’m so sorry it’s been so long since I have posted a dessert here. Truth is, I have not been making that much dessert lately! I know, hard to believe. I have such a sweet tooth too, so I think this one was worth the wait!! I have mentioned before that my husband’s favorite dessert, is anything mousse. We thoroughly enjoyed this dessert and I hope you do too. This is not an overly sweet dessert. Perfect balance. This has a lot of ingredients and a long list of instructions, but do not let that sway you from making this. It comes together easily and with no trouble.
Strawberry Miroire
Preparation Time: 1 hour, plus several hours refrigeration
Total Cooking Time: 30 minutes
Serves: 8-10
*******
Sponge Base:
1 Egg
2 Tbsp. Caster Sugar (I used regular sugar) (Or you can whirl it in a food processor)
2 Tbsp. Self-Rising Flour
1 Tbsp. All Purpose Flour
*******
Raspberry Mousse:
500 g. (1 lb.) Fresh or Frozen Raspberries (I used frozen)
4 Egg Yolks
1/2 Cup ( 125 g/4 oz.) Caster Sugar (I used Regular)
1 cup (250 ml/8 fl. oz.) Milk
1 1/2 Tbsp. Gelatin
1/4 cup (60 ml/2 fl. oz.) Creme De Cassis Liqueur (I used Raspberry Pucker, as the liquor store did not have Creme De Cassis, it worked fine)
1 Cup (250 ml/9 fl oz.) Cream
*******
Raspberry Topping
2 tsp. Gelatin
1 Tbsp. Creme De Cassis Liqueur (Again, I used Raspberry Pucker)
1/3 Cup (80 ml/2 3/4 fl oz.) Water
********
Chocolate Bark:
100 g (3 1/2 oz.) White Chocolate melts, melted (My husband is not patient, I didn’t get to do this part!)
*******
Raspberries, to decorate
Icing Sugar, to dust
Cream, for serving, optional
*******
Directions:
Preheat the oven to a moderate 350 Degrees F. (180 Degree C/Gas Mark 4). Lightly grease a round 9 inch (22 cm) springform tin and line the base with baking paper. Beat the egg and sugar in a small bowl with electric beaters, for 5 minutes, or until thick and fluffy. Sift the flours together three times, then fold into the egg mixture with a metal spoon. Spread evenly into the prepared tin and bake for 10-15 minutes, or until lightly browned and shrunk slightly away from the edge. Remove from the tin and leave to cool on a wire rack.
To make the raspberry mousse:
Blend or process the raspberries in batches until smooth and press through a plastic strainer (not a metallic one or the raspberries may discolor) to remove the seeds. Reserve 1/2 cup (125 ml/4 fl oz.) raspberry puree for the topping. Beat the egg yolks and sugar in a heatproof bowl for 5 minutes, or until thick and pale. Bring the milk to a boil and gradually pour onto the egg mixture, beating continually. Place the bowl over a pan of simmering water and stir for about 10 minutes, or until the mixture thickens slightly and coats the back of a spoon. Allow to cool.
Sprinkle the gelatin in an even layer over 1/4 cup (60 ml/2 fl oz.) water in a small heatproof bowl and leave to go spongy. Do not stir. Put a small saucepan of water on to boil. When it boils, remove from the heat and place the bowl in the water (it should come halfway up the side of the bowl) then stir until clear and completely dissolved. Cool slightly. Stir the gelatin mixture, raspberry puree and liqueur into the custard mixture, then refrigerate until thick but not set. Beat the cream until soft peaks form and fold into the raspberry mixture, with a metal spoon. Place the sponge into the springform pan. Pour the mousse mixture evenly on to the top of the sponge cake mixture, and refrigerate several hours or until firm.
For the topping, sprinkle the gelatin in an even layer over 1/3 cup water in a heat proof bowl and leave to go spongy. Do not stir. Put a small saucepan of water on to boil. When it boils, remove from heat and place the bowl of gelatin into the water. It should come halfway up the side of the bowl), then stir until clear and completely dissolved. Cool slightly. Stir in the reserved raspberry puree and the liqueur, pour evenly over the set mousse, then refrigerate until set.
To make the chocolate bark, cover a baking tray firmly with plastic wrap, spread the chocolate thinly over the plastic, and allow to set. When set, break into large angular pieces.
To serve, cut the Raspberry Miroire into wedges, place pieces of chocolate on the back of each slice and keep in place with a dob of cream. Decorate with extra raspberries, dust lightly with icing sugar and serve with cream if desired.
Note: Miroire denotes the shiny jelly topping, meaning “mirror” in French.
