Chocolate-shelled vanilla mousse eggs with raspberry gel in a brick-dough nest
Bruno Albouze · ♥ 1.1K likes · 18.2K views · 4 min video
Read about plated desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- raspberries
- water
- lemon juice
- sugar
- agar agar
Heat the raspberries with a dash of water and lemon juice. Add the sugar and agar agar mixture, bring to a boil and cook 2 minutes.
Infuse the whole vanilla bean, seeds and pod, in hot cream for about 20 minutes.
- vanilla bean
- hot cream
- white chocolate
- softened gelatin
- remaining but cold heavy cream
Bring back to a boil, add the white chocolate and mix well, then the softened gelatin and the remaining cold heavy cream.
Whip the ganache montée to soft peaks; do not over-whip or it will not spread well in the molds.
Fill each cavity of the egg-shaped silicone molds two-thirds full. Poke the mousse with the tip of the pastry bag to insert the raspberry gel, enclose with more mousse, seal and freeze overnight.
- 1 parts cocoa butter
- 1 parts chocolate
Unmold and keep frozen until ready to glaze with the chocolate enrobage, one part cocoa butter to one part chocolate.
- feuille de brick brick doughs
- melted butter
Cut the brick dough into thin strips, season with melted butter and bake until golden brown for the nest.