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The perfect Christmas dessert

12 Liked
 

Spruce needle mousse with fruit jelly

We have already shown you a recipe with spruce needle oil , now we have a second one for you! Here comes the perfect Christmas dessert! This time it's a spruce needle patisserie consisting of dark chocolate and spruce needle mousse with blueberry and sourcherry jelly and a moist chocolate sponge cake. To decorate the patisserie in a truly Christmassy way, we even have two inspirational ideas for you this time. One is very simple, with velvet spray and a little gold powder, and the other is topped with ganache and velvet spray and a seam of gold leaf. We hope you enjoy making them!

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Most important key data

Quantity: 6 pieces

Freezing time: At least 2 hours

Level of difficulty: Easy

Shelf life: 5 days

Ingredients

Whole egg75 g
Granulated sugar12 g
Couverture | Maracaibo 65 %90 g
Leaf gelatine1 leaf
Spruce needle oil2 drops
Whipped cream135 g
Chocolate sponge disc6 pieces

Jelly

Blueberries90 g
Sour cherry paste10 g
Water14 g
Granulated sugar7 g
Leaf gelatine1 sheet

Manufacture

Soak the gelatine in cold water.

Now beat the whole egg with the granulated sugar. At the same time, you can carefully melt the couverture over a bain-marie. As soon as the whole egg is really frothy and has significantly increased in volume, you can stir in the warm, liquid couverture and add the soaked and squeezed gelatine straight away. The gelatine will only dissolve while the mixture is still warm. If the mixture has already cooled down too much and you have a large lump of gelatine, you can carefully heat it again over a bain-marie until it has dissolved.

Nowadd the spruce needle oil. This really is a highly concentrated flavouring oil, so you should be careful with the dosage. Stir the oil in well and then fold the whipped full cream into the mixture. If it is not intense enough for your taste, feel free to adjust a little. However, you should only do this drop by drop.

Pour the mixture into a piping bag and fill the mousse to just below the edge of the silicone mould. Cut out chocolate sponge bases with a diameter of 6.5 cm and press one base into the mousse. Place the whole mould in the freezer for at least 2 hours. However, we recommend that you do this overnight, as the mousse cakes are then much easier to remove from the silicone mould and the surface is really smooth. As soon as the mousse is in the freezer, you can move on to making the jelly.

For the jelly, you must first soak the gelatine in cold water again.

Place the remaining ingredients in a small pan and bring the mixture to the boil briefly. Then leave to simmer on a medium heat for a few minutes. Depending on how cooked and soft you want the blueberries, you can reduce or increase the simmering time. Once you are satisfied, squeeze out the soaked gelatine and stir into the jelly. Finally, pour into a 3 cm diameter silicone half-sphere mould and freeze. You can fill the remaining jelly into a small piping bag and leave it at room temperature.

Once the tartlets and jelly are completely frozen, you can take them out of the freezer and assemble them.

Remove 2 tartlets at a time from the mould, place them on a rotating cake plate (preferably lined with baking paper beforehand) and spray them with Velvet Spray. If you place the spray in lukewarm water approx. 2-3 minutes before use, you will get a much finer spray mist and the chance of the nozzle clogging is very low.

Once all the cakes have been sprayed evenly, you can now move on to the next step.

Variant 1

Pour the blueberry jelly into the hole in the mousse tartlet, just below the edge, and then carefully place a jelly hemisphere on top. Finish with a little gold spray and arrange the tartlet beautifully.

Variant 2

You can now coat one half of the sprayed cake with a mirror glaze or a dark ganache and decorate the "seam" with gold leaf . This method gives you a particularly elegant and festive decoration. Then proceed in the same way as for variant 1. Fill the hole with jelly and then place the jelly hemisphere on top.

Storage & shelf life

The patisserie will keep in the fridge for up to 5 days if packed in a cake box.

Info

Make sure you try this recipe, it's delicious and something really special! We would also be delighted if you would share your results with us and follow us on Instagram. Please also leave a like and a comment!

Many thanks

Your miniSchoggi team

Nutrition declaration per 100 g

Energy value in kJ: 1031 kJ | Energy value in kcal: 248 kcal | Fat: 17 g, of which saturates: 10 g | Carbohydrates: 18 g, of which sugars: 17 g | Protein: 5 g | Salt: 0.1 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Patisserie, Winter & Christmas

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