Violet Blackcurrant Mousse

Name: Violet Blackcurrant Mousse
Prep time: 2 h
Total time: 2 h
Yield: Serves 6-8
Cuisine: Chinese
Ingredients: 68 g egg yolk; 4 drops violet essence; 20 g shredded coconut; 1 g gelatine (gold); 47 g caster sugar; 60 g milk; 6 g gelatine (gold); 144 g eggs; 100 g white chocolate; 37 g Italian meringue; 105 g feuilletine; 67 g condensed milk; 100 g glucose syrup; 100 g caster sugar; 75 g water; 8 g gelatine (gold); fondant flowers; 14 g caster sugar; 19 g egg yolk; 34 g whipped cream; 112 g white chocolate; 8 g unsalted butter; ½ vanilla pod, seeds scraped; white, dark and light purple food colouring; fleur de sel; 12 g raspberry purée; 84 g egg whites; 188 g whipped cream; 1 g salt; 51 g cream

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