nathanielreid-project-ruby-l

Ruby

Raspberry Tea Infused Chocolate Mousse,Chocolate Moelleux, Fresh Raspberries

Photograph by Vanessa Rogers


Recipe

8 Individual Portions | Difficulty 3 | Preparation Time 2 hours


Components

  • Raspberry Tea Flavored Chocolate Mousse
  • Tender Chocolate Cake
  • Fresh Raspberries

Raspberry Tea Flavored Chocolate Mousse

  • Whole milk 1/2 cup + 1 tablespoon + 1 teaspoon
  • Raspberry tea 1 tablespoon
  • Dark chocolate 66% 4 ounces
  • Granulated sugar 1 tablespoon + 2 teaspoons
  • Gelatin powder 5/8 teaspoon
  • Cold water 1 tablespoon
  • Light whipping cream 1 cup

Finely chop the chocolate.
Boil the milk and then add raspberry tea into milk and infuse for 5 minutes.
Sprinkle gelatin powder over the cold water.
Strain the tea from the milk with a fine strainer pressing hard on the tea to extract the most tea flavor.
Pour the warm milk infusion over the chocolate and add the gelatin and water mixture. Let sit for 3–4 minutes.
Stir the chocolate and milk together making it smooth and shiny.
Cool chocolate mixture to approximately 86°F.
Whip the cream to soft peaks.
Fold the whipped cream into the chocolate.


Tender Chocolate Cake

  • Dark chocolate 3.5 ounces
  • Unsalted butter 2 ounces
  • Egg yolks 3 each
  • Egg whites 3 each
  • Granulated sugar 1/4 cup + 1/2 teaspoon
  • All purpose flour 2 tablespoons + 1 teaspoon

In a double boiler melt the chocolate and butter together to approximately 130°F.
Make a meringue with the whites and the sugar beating the egg whites to medium peaks.
Sift the flour.
Fold in 1/2 of the meringue mixture to the melted chocolate and butter mixture.
Fold in the egg yolks to the chocolate mix.
Fold in the remaining meringue delicately.
Fold in the sifted flour delicately.
Spread cake batter with a spatula onto a piece of parchment paper 3/8 inch thick and bake in the oven at 375°F for 10–14 minutes.


Fresh Raspberries

  • Fresh Raspberries 24

Building the Cake

Place some of the mousse into a mold or into a glass.
Place a few raspberries on top.
Cut out a piece of the soft chocolate cake and put on top.
If using a glass, this procedure can be repeated again to make layers.
Store in the refrigerator.
Take out of the refrigerator 10 minutes before serving.