Violet Blackcurrant Mousse

Name: Violet Blackcurrant Mousse
Prep time: 2 h
Total time: 2 h
Yield: Serves 6-8
Cuisine: Chinese
Ingredients: fondant flowers; white, dark and light purple food colouring; 1 g gelatine (gold); 60 g milk; ½ vanilla pod, seeds scraped; fleur de sel; 1 vanilla pod, seeds scraped; 47 g caster sugar; 68 g egg yolk; 4 drops violet essence; 100 g caster sugar; 100 g glucose syrup; 67 g condensed milk; 100 g white chocolate; 14 g caster sugar; 19 g egg yolk; 8 g gelatine (gold); 75 g water; 12 g raspberry purée; 48 g blackcurrant purée; 34 g whipped cream; 37 g Italian meringue; 2 g corn starch; 32 g plain flour; 3 g gelatine (gold); 18 g unsalted butter, melted; 188 g whipped cream; 6 g gelatine (gold); 51 g cream; 60 g whole milk

Preparation info

Serves
6-8

Difficulty
Complex
Ready in
2 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the almond biscuit

144 g eggs
100 g almond flour
20

Asia
China
Shanghai
Dessert

Method

Step 1: For the almond biscuit, preheat the oven to 190°C. Mix the eggs, almond flour, caster sugar (A) and salt together in a bowl. Set aside. In a separate bowl, whip the egg whites, adding the caster sugar (B) in three separate stages. Add this meringue mixture to the bowl of almond