LAVENDER AND BLACKCURRANT MOUSSE DESSERT

cooking

Assembling the dessert

• Prepare the dessert glass. Cut out sponge cake circles.
• Make the mousse: whip cream to soft peaks, add ganache and essential oils little by little; whip again.
• Put 20 g of blackcurrant confit and some mousse on the bottom of each dessert glass; then put a circle of sponge cake, confit and cover it with mousse. Repeat the procedure. Top the dessert with mousse.
• Stabilize the dessert in a refrigerator for 1 hour.
• Before serving, decorate the dessert the way you like.

Lavender and grapefruit white sponge cake

• Preheat an oven to 160°C.
• Mix the flour blend, starch, zest, lavender, and baking powder in a bowl. Melt cocoa butter.
• Divide eggs into whites and yolks. Whisk the whites with polydextrose in a tight meringue.
• Whip the yolks with erythritol and sweetener until fluffy, add GRANDPRO Cake margarine and whip again until fluffy. The total whipping time will be about 10 minutes.
• Sift the dry ingredients to the yolks, mix; add the cocoa butter, mix well again. Next, mix the meringue in three stages. Mix carefully to keep egg whites fluffy.
• Line the bottom of the baking sheet with parchment paper, set a steel mold of the desired size and transfer the dough into it.
• Bake at 160°C with convection mode. The estimated baking time is 30+ minutes. Test the sponge cake doneness with a wooden skewer; it should stay dry.
• Cool the sponge cake in the mold on a grid for a while; carefully cut the cake out of the mold.
• Wrap still warm sponge cake with cling film and put it in a refrigerator for stabilization for 3–4 hours.

White chocolate ganache

• Cook ganache by thermomix method. Preheat cream to 50°C; melt chocolate with short pulses in a microwave. NB: do not overheat the chocolate above 45°C.
• Combine cream and chocolate into an emulsion.
• When the chocolate emulsion has cooled to 35—40°C, add softened GRANDPRO Cake margarine and whip the ganache with an immersion blender.
• Cover the finished ganache tightly with cling film and place it in a refrigerator to stabilize for at least 6 hours.
• After stabilization, you may the ganache as a filling or as a semi-finished product for creams and mousses.

Blackcurrant confit

• Mix erythritol, pectin, and sweetener.
• Add water and citric acid to the berries, put on fire in a heavy-bottomed saucepan. Warm it up to 35—40°C and dust in sweetener with pectin.
• Bring the mixture to a boil and cook for one minute stirring continuously.
• Let it cool slightly and mix with an immersion blender until smooth.
• Transfer the confit into airtight container or pastry bag and stabilize it in a refrigerator for 1–2 hours.