PROVENCE MOUSSE DESSERT

cooking

Lavender and grapefruit sponge cake (per a 60 × 40 cm baking sheet)

• Preheat the oven to 160 °C.
• Separate egg whites and egg yolks.
• Beat the egg whites with polydextrose to stiff peaks (add polydextrose in portions, without stopping beating).
• Beat GRANDPRO Cake margarine with allulose. Add the yolks and beat into a fluffy mass. Add the melted white chocolate, grapefruit zest, and lavender essential oil.
• Fold the flour into this mixture and stir.
• Gradually fold the whipped egg whites into the batter.
• Line a baking sheet with parchment paper; lay out the dough in a 1 cm thick layer.
• Bake at 160 °C for 20–25 minutes. Test the sponge cake for doneness with a toothpick.
• Cool the sponge cake on a wire rack; wrap it in cling film and refrigerate for 2–6 hours to stabilize.

Currant compote

• Combine all the ingredients except the currants in a saucepan. Bring to a boil, then add the berries and boil for 3 minutes.
• Cool to room temperature.

Extra vanilla cream mousse

• Bring the milk to a boil and pour it over the chocolate.
• When the chocolate has melted, add the dissolved gelatin, vanilla seeds and GRANDPRO Cream margarine. Emulsify.
• Beat the cream to soft peaks.
• Combine the chocolate emulsion, the food coloring, and the whipped cream in stages.

Apple glaze

• Combine the apple juice, isomalt and pectin in a heavy-bottomed saucepan.
• Add the food coloring.
• Bring to a boil.
• Beat the resulting glaze with an immersion blender and let it cool to 45 °C.

Assembling the dessert

• Prepare silicone dome molds. Cut circles of the same diameter from the sponge cake.
• Apply 1 cm layer of the currant compote to the sponge cake. Freeze it.
• Fill the silicone molds two-thirds full with the mousse. Next, put the sponge cake with compote in the mold. Trim the workpiece. Freeze it.
• Cover the dessert with the apple glaze.
• Garnish with freeze-dried berry powder, fresh berries and flowers.