Recipe of Blackcurrant Mousse with Wine Jelly and Chocolate Sponge Cake
 
 
Recipe type: Dessert
Cuisine: European Cuisine
Ingredients
For chocolate sponge cake:
  • 150 g yolks
  • 190 g egg whites
  • 240 g sugar
  • 75 g cacao
For wine jelly:
  • 5 g gelatin
  • 200 ml pink wine
  • 30 g sugar
  • Berries to lay at the bottom
For Blackcurrant Mousse:
  • 8 g gelatin
  • 300 g puree of blackcurrant
  • 50 g sugar
  • 300 ml cream
  • Blackcurrant + cacao
Instructions
For biscuit:
  1. Heat the oven up to 170°С (338°F)
  2. Whisk up the yolks separately.
  3. In another container, whisk the whites to soft peaks.
  4. Steadily add the sugar while whisking till the mix is firm and glitter.
  5. Carefully mix with yolks.
  6. Sift cacao into the mixture and mix with spatula.
  7. Lay baking paper on the baking sheet and spread the dough in even layer about 5mm thick.
  8. Bake for about 20 min.
  9. Then leave for cooling.
For wine jelly:
  1. Soak gelatin in cold water.
  2. Bring wine with sugar to boil and boil for about a minute till alcohol evaporates.
  3. Take from fire and add gelatin while mixing.
  4. Pour to glasses.
  5. Put a berry in the center of each glass.
For Mousse:
  1. Soak gelatin in cold water.
  2. Heat ⅓ of puree with sugar.
  3. Take away when it starts boiling.
  4. Dissolve gelatin in the mixture.
  5. Add the rest of puree while mixing.
  6. Whip cream.
  7. When puree is cold add cream carefully while mixing.
Assembly:
  1. Cut out 6 discs of chocolate biscuit with diameter relevant to the glass + 6 disks a bit bigger
  2. Put discs of smaller diameter into the glass above the jelly.
  3. Put mousse above
  4. Decorate with large discs and fresh berries.
Recipe by Food'n'chef at https://old.foodnchef.com/moya-kollekciya-aksessuarov-dlya-semki-i-recept-mussa-iz-chernoj-smorodiny-s-zhelirovannym-vinom-i-shokoladnym-biskvitom/