“Violet Summer”

with Edelweiß chocolate mousse & Cru Udzungwa glazing


Serves: 5 Chocolate used:
Cru Udzungwa
Difficulty: You're a chef now
Preparation time: 30 minutes and up

Preparation

Lemon Verbena Sponge Cake:

  1. Beat the egg yolks, 20g egg white and the powdered sugar to a creamy mixture.
  2. Add one tablespoon of the mixture to the melted butter and fold in thoroughly.
  3. Beat 40g egg white with a pinch of salt and add the sugar slowly.
  4. Fold in carefully the flour.
  5. Fold in the lemon zest, the minced verbena and the almond semolina as well.
  6. Stir the lemon juice into the butter mixture. Fold in carefully the whole mixture into the dough.
  7. Spread the sponge cake dough approx. 1 cm thick on a sheet of baking paper and bake it for 10 to 12 minutes by 190 degrees celcius.
  8. Let the cake cool. Then cut out the form you desire for your cake.

Cassis Jelly Core:

  1. To prepare the sugar syrup put an equal amount of sugar and water into a put.
  2. Heat up the mixture, while continuously stirring. Stop stirring as soon as the mixture starts boiling. Let it boil for approx. 1 minute. Let the mixture cool down afterwards. 
  3.  Mix all remaining ingredients for the jelly cores with a blender. 
  4. Put the mixture in a bowl and let the it gel in the fridge.
  5. Whip the jelly with a blender until foamy. This will take approx. 15 minutes.
  6. Fill the jelly into hemisphere shaped silicon cake molds with the help of a piping bag. The diameter should be 4 cm. If necessary smooth the jelly cores with a spoon.
  7. Freeze the cores for 3 to 4 hours.

 

Fine White Chocolate Mousse with Violets: 

  1. Heat up the cream together with the sugar.
  2. Add the soaked and squeezed gelantine and stir until everything is resolved.
  3. Add the chopped couverture and let it sit for a minute. Continue to stir until the mixture is homogeneous. In case the mixture does not turn out smooth, warm it up quickly in the microwave or over a hot water bath and stir thoroughly again.
  4. Add the violet aroma and continue to stir.
  5. Let the mixture cool down and fold in carefully the whipped cream.
  6. Fill the silicon baking molds to one third with the mousse. Put the cassis jelly core in the middle and press gently. Cover the rest of the baking molds with the mousse. Add the sponge cake bottom and press slightly.
  7. Freeze overnight.

 

Chocolate Glazing: 

  1. Soak the gelantine with 70g water.
  2. Mix water, sugar and glucose in a pot and heat it up. As soon as the mixture reached the temperature of 100-103 degrees Celsius, take the pot from the stove.
  3. Add the evaporated milk, as well as the gelantine, to the mixture and stir everything thoroughly.
  4. Add the couverture. Let the mixture sit for a minute and continue then to stir everything to a homogeneous mixture.
  5. If a colorful cake is desired, the next step is to add the color. Then emulsify the mixture with a blender. Keep the blender under the surface to avoid bubbles in the glazing.
  6. Cover the mixture with a lid and put it in the fridge until the next day.
  7. Heat up the glazing on the next day in the micro wave or over a warm water bath to 29-31 degrees Celsius.
  8. Fill the glazing into a piping bag.
  9. Shape the frozen tartlets into the desired form and put them one by one on a cooling rack. Put a backing tray under the cooling rack to avoid a mess while glazing the tartlets.
  10. While making little circulating movements, spread the glazing on the tartlets until they are completely covered. Let the glazing set for a minute.
  11. Take the tartlets from the cooling rack and put them on little paper cake bases.
  12. Decorate the tartlets with red currants and candied violets. (Decoration that absorb moisture easily should only be put on the defrosted tartlets.
  13. Let the tartlets defrost.

 

Thanks to Melanie Windig for this amazing recipe!

Units
Ingredients

Lemon Verbena Sponge Cake:

40g egg yolk
20g egg white
50g fine almond semolina
50g powdered sugar
35g melted butter
30g flour
40g egg white
25g sugar
1 pinch of salt
lemon zest from 2 lemons
30g grounded almonds
4-5g freshly chopped lemon verbena
2 tbsp fresh lemon juice

Cassis Jelly Core:

115g Cassis puree (made from scratch or frozen ready made)
35g sugar syrup
15g Instant-Gelatine
20g Cassis liqueur (Creme de Cassis)

 

Fine White Chocolate Mousse with Violets:

70ml cream
12g sugar
2 leaves Gelatine Gold, soaked
190g Edel Weiß Couverture
250ml cream, whipped
6 Drops of Violet aroma (dose carefully)

 

Chocolate Glazing:

12g grounded Gelatine
115g sweetened evaporated milk
85ml water
70g water
170g sugar
175g glucose
170g Cru Udzungwa Couverture
1 tsp pearl luster powder (Candurin) (optional)

[pinit color="red"]

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