- 4 g Eggs separated
- 200 g Chocolate 70% cocoa
- 200 g Sweet cream
- 100 g Sugar
- 2 tbsp Water warm
- 3 g Eggs separated
- 65 g Flour
- 15 g Unsweetened cocoa
- 1 g Baking powder
- 1 Pc. Vanilla pod
- 0,5 Pc. Orange zest
- 300 g Raspberry
- 15 g Sugar
- 350 g Freshly diced mango
- 20 g Lime juice
- 20 ml Water
- 3 g Lime zest
- 60 g Chocolate
- 60 ml Cream 30% fat
- 1 tsp Butter
- 0,5 tsp Cognac
- 2 tbsp Unsweetened cocoa
- 500 ml Freshly squeezed orange juice
- 20 ml Freshly squeezed lemon juice
- 150 ml Water
- 125 g Invert sugar
Chocolate mousse raspberry tart
- 10 Pc. Raspberries
- Powdered sugar
- Unsweetened cocoa
- Puree the raspberries and strain them through a sieve. Stir in the sugar.
- Heat the mango cubes, the lime juice, the water and the zest in a saucepan and leave to stand for 5 minutes with the lid on. Puree with the hand mixer. Fill into a suitable bottle.
- Finely chop the chocolate and transfer to a large bowl. Bring the cream to a boil in a saucepan. Pour the hot cream into the chocolate and let everything stand for about 3 minutes. Beat the chocolate and cream with a whisk until smooth. Work in the butter and stir in the brandy. Cover the mixture with cling film so that no skin forms on the chocolate while it cools. Let the mixture cool down until it is firm. Form small cams with two spoons and roll them through the cocoa powder
- Beat the egg whites until stiff while drizzling in the sugar. Beat the egg yolks until frothy and stir in the cocoa. Scatter baking powder into the flour and sift over the egg yolks. Add the orange zest, vanilla pulp from the pod and stir again to a homogeneous mass. Fold the egg whites into the mass.
- Pour the finished dough into a 20 x 30 cm baking pan and bake in the oven at 170 ° C for 30 minutes. Let the biscuit cool down.
- Using a large knife, cut the biscuit lengthways in 2 halves 4 mm thick. Brush one side with raspberry pulp. From the half coated with raspberry pulp, cut out the base for the tart with a serving ring and leave it in the serving ring.
- Beat the egg whites with 50 g sugar until stiff. Let the sugar trickle in while stirring. Put something into the fridge. Whip the cream until stiff and put it in the refrigerator as well. Melt the chocolate carefully over the water bath.
- In a large mixing bowl, whisk the egg yolks with 50 g sugar and 2 tablespoons warm water with a whisk. Mix the chocolate and egg yolks into a homogeneous mass and carefully stir in the cream. Finally fold in the egg whites. It is important that there is no more stirring.
- Place two raspberries next to each other on the bottom and fill the mold up to the brim with the chocolate mousse, tablespoon at a time. Place the tartlets on a tray or board in the refrigerator and chill for at least 6 hours.
- Heat freshly squeezed orange juice, water, lemon juice and invert sugar in a saucepan and stir. Put the sorbet in the ice cream maker and let the ice cream stir 1 hour before serving.
Chocolate mousse raspberry tart
- Take the chocolate mousse out of the refrigerator and carefully remove the tartlets from the serving rings. Lift the tartlet onto the dessert plate with a cake server or kitchen spatula. Sprinkle the tart with cocoa and place small droplets of the mango sauce all around. Place the truffle in front of the tartlet and place a cam / ball of the sorbet next to it. Decorate the plate with raspberry pulp and mango sauce as desired. Place 2 raspberries on the edge behind the sorbet and dust with powdered sugar.
Serving: 100gCalories: 84kcalCarbohydrates: 0.2gProtein: 0.9gFat: 9g