Black Currant Mirror Cake ***

Name: Black Currant Mirror Cake *** (Miroir Cassis)
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 3 h 55 min
Yield: Serves 8
Cuisine: French
Ingredients: 1½ tbsp (25 ml) simple syrup; ⅓ oz. (10 g) black currant puree; Scant ½ cup (100 ml) water; 1 pinch finely grated lemon zest; 1 sheet gelatin, 180–200 Bloom; ⅛ vanilla bean, split lengthwise; 1¾ oz. (50 g) black currant puree; Pink almond candy (dragées), roughly chopped (see Chef’s Notes); ⅝ tsp (2.5 g) pectin NH; 3 sheets gelatin; Confectioners’ sugar, for dusting; 5-in. (20-cm) round ladyfinger layer; 2 tbsp (25 g) sugar; Generous ½ tsp (3 ml) Cointreau; ⅓ cup (80 ml) heavy cream, well chilled; Generous ¾ cup (200 ml) heavy cream, well chilled, divided; 3½ oz. (100 g) black currant puree, at about 77°F (25°C); ½ cup (3½ oz./100 g) sugar, divided; 2½ oz. (70 g) Italian meringue

Miroir Cassis

Preparation info

Serves
8

Difficulty
Easy
Ready in
4 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Panna cotta cream

Generous ¾ cup (200 ml) heavy cream, well chilled, divided
1 sheet

Europe
France
Cake
Microwave
Mediterranean

Method

To prepare the panna cotta cream, set the 7-in. (18-cm) baking ring on the cookie sheet. Line with plastic wrap to prevent any mixture leaking out.
Whip half the cream until it holds its shape. Keep chilled.
Soak the gelatin in cold water until softened. Combine the remaining cream, sugar, lemon zest, and vanilla bean in a saucepan. Bring to a simmer,