WHITE CHOCOLATE MOUSSE WITH CAVA AND RASPBERRIES
I made these glasses for New Year's dessert and we loved it. The bad thing was, that it seems to me that the recipe has an error, you will see, to make the gelatin of cava it puts 20 g of gelatin and it seemed to me a lot. I did not have time to try and do them again and I made them like this in the recipe and we all thought that the jelly would have to be softer, another day with more time I will try less jelly. For the rest, the chocolate mousse is delicious, fine, delicate and between the sweet of the mousse and the acid of the raspberries it combines wonderfully well.INGREDIENTS:
* For the cava gelatin:
- 400 g of cava
- 20 g of gelatin
- 150 g of sugar
- 300 g of white chocolate
- 100 g of cream
- 48 g of yolk
- 36 g of sugar
- 8 g of gelatine
- 480 g of semi-matured cream
- Fresh raspberries
The first thing we are going to prepare is the gelatin to the cava. Mix the cava with the sugar and put it in a jar, so that it is easier to fill the glasses. Melt the gelatine leaves in the microwave (previously well hydrated and well drained) and mix with the cava.
Place 4 or 5 raspberries in each glass (I put two, they were great) and fill with cava until a little less than half of the glass. Now put them in the fridge and we put them inclined putting the base of the glasses between the grates of the refrigerator and leaning them against the walls, that way when the gelatin curd will take that form diagonally.
When the gelatin is curdled, we start to prepare the white chocolate mousse. Heat the 100 g of cream to 90 º, on the other hand mix the yolks with sugar and stir with a few rods. When the cream reaches 90 ° remove the fire and we incorporate them to the yolks little by little to balance the temperature difference and stir.
Pass the mixture of new to the saucepan and put to heat over low heat trying not to exceed 84 ° (if it exceeds 84 ° coarsely) and stirring constantly until it begins to thicken slightly.
Remove from heat and pour over the chocolate, previously chopped, and at the same time we pour it, we strain it. Remove and mix well with the rods until the chocolate is completely melted.
Now we emulsify with the blender and at the same time we are going over the walls of the bowl with a tongue so that everything is well emulsified and we obtain a homogeneous mixture. Let cool, while semimontamos the 480 g of cream in a bowl and keep it in the fridge. When the mixture is at 33º, we remove the semi-matured cream from the fridge and add it little by little with enveloping movements.
We put the mousse in a sleeve, we finish Fill the glasses and put them back in the fridge until the mousse settles. At the time of serving we take out the glasses, put some raspberries on top and some golden sugar pearls.