nathanielreid-project-scarlett-l

Scarlett

Dark Chocolate Mousse, Cherry And Black Currant Compote, Cocoa-Almond Sablé

Photograph by Brishen Lee-Combs


Recipe

(3) 16cm cakes | Difficulty 4 | Preparation Time 2–3 hours


Components

  • Chocolate Dacquoise
  • Cocoa-Almond Sablé
  • Cherry and Black Currant Compote
  • Dark Chocolate Mousse

Chocolate Dacquoise

  • Almond powder 285g
  • Powered sugar 360g
  • Cake flour 40g
  • Cocoa powder 40g
  • Sugar 270g
  • Sea salt 3g
  • Egg white 400g
  1. Sift the almond powder, powdered sugar, cake flour and cocoa powder together.
  2. Make a meringue with the egg whites, sea salt, and sugar.
  3. Fold the flour mixture into the meringue.
  4. Spread the mixture into a 40cm x 60cm frame and bake at 175’c.
  5. Cool and cut at 14cm.

Cocoa-Almond Sablé

  • Unsalted butter 65g
  • Powdered sugar 65g
  • Sea salt 1 pinch
  • Eggs 25g
  • Vanilla puree 1g
  • All purpose flour 85g
  • Cocoa powder 30g
  • Almond powder 25g
  • Sliced almonds 50g
  1. Cream the butter, powdered sugar, and sea salt together.
  2. Slowly add the vanilla and eggs to the mixture.
  3. Sift the flour, cocoa powder and almond powder together.
  4. Add the dry ingredients to the butter mixture until it is combined.
  5. Cool the dough.
  6. Roll the sable out and cut disks out of 14cm.
  7. Place sliced almonds onto the sable and bake at 170’c.
  8. When the sables come out of the oven sprinkle cocoa butter on top.

Cherry and Black Currant Compote

  • Cherries 135g
  • Cherry puree 270g
  • Black currant puree 160g
  • Raspberry puree 110g
  • Clove powder 2 pinch
  • Sugar 85g
  • Pectin NH 2g
  • Gelatin10g
  1. Pit and slice the cherries.
  2. Heat the cherries, cherry puree, black currant puree, raspberry puree and clove powder.
  3. Mix the sugar and pectin nh together and add to the purees at 40’c.
  4. Bring the purees to a boil.
  5. Add the soaked gelatin to the purees.
  6. Scale 200g into a 14cm mold and freeze.

Dark Chocolate Mousse

  • Cream 36% 100g
  • Whole milk 150g
  • Inverted sugar 22g
  • Dark chocolate 205g
  • Gelatin 4g
  • Whipped cream 36% 500g
  1. Boil 100 g of cream and milk.
  2. Add the softened gelatin to the warm cream to dissolve.
  3. Pour warm cream over the dark chocolate and inverted sugar and make an emulsion.
  4. At 40’c fold the whipped cream to the ganache.

Assembly

  1. Fill a 16cm ring halfway with dark chocolate mousse.
  2. Place a disk of chocolate dacquoise along with a cherry and black currant compote disk into the mousse.
  3. Place more mousse on top of the cherry and black currant compote.
  4. Set another disk of chocolate dacquoise on top of the mousse.
  5. Spread a thin layer of mousse onto the dacquoise and place the cocoa-almond sable on top.