Chokeberry Mousse (aronia Berries)

1. Today there is a dessert for which Robert (cake tiger) locked me up. It is mixed with a very special fruit, the aronia berry = chokeberry. Unfortunately, this fruit is not currently available in fresh berry form here – but I found it as a not-from-concentrate and dried berry.
2. The first thing I did was stir a light sponge cake (baked in a kettle) out of my KB. You can find this under the LINK >>>>>> Biscuit base “Basic recipe” (baked in a kettle) – put it in the oven. When it has cooled down, it is sprinkled with vanilla sugar and cut out. The leftovers are later finely kneaded and stirred into the mousse.
3. While the biscuit is in the oven, stir the mousse and sauce.
4. To do this, whip up the paradise cream powder with cream and juice. Fold in the remains of the biscuit and chill.
5. Then prepare the sauce. Bring 80 grams of cherries to the boil with the remaining ingredients and then puree. Reduce slowly until it is really nice and plump. Put the remaining cherries in the sauce and put them in the fridge.
6. Now the desserts are served. I used hemispheres for this. First, fill the balls with mousse and then put on a cut-out biscuit plate. Release with a twisting movement and place again in the freezer for approx. 30 minutes.
7. Sprinkle the plate with powdered sugar and cut the mousse balls into slices – place on the plate. A few cherries and mint as a DECO and then spread the sauce discreetly on the plate. Add some sauce in a glass and enjoy.

Bon appetit and culinary greetings your Biggi ♥