Introduction: Brownie- Based Lemon Mousse With Raspberry

By

Lemon mousse, brownie based mini cake with bits of cocoa beans and raspberry. All gluten-free.

Step 1: Brownie / Ingredients

90g dark chocolate

90 g butter

100g sugar

2 eggs

90g polenta

15 g cocoa powder

1/2 teaspoon gluten-free baking powder

a pinch of salt

3-4 cocoa beans

130g fresh/frozen raspberries

Step 2:

Melt the chocolate and the butter in a heatproof bowl set over simmering water.

Step 3:

Add the sugar and melt it. Let the mixture cool a bit.

Step 4:

Using a hand whisk add the eggs one by one.

Step 5:

Mix the polenta, the baking powder, the salt and the cocoa powder.

Step 6:

Add the polenta and cocoa mix to the chocolate mixture and combine well.

Step 7:

Using a sharp knife, chop a few cocoa beans.

Step 8:

Cover a pan with parchment paper and transfer the mixture. Spread it evenly, about 1 cm thick. Save a few raspberries for decoration purposes, put the rest and the chopped cocoa beans on top of the mixture.

Step 9:

Bake the brownie in a preheated oven (180 ℃), for about 15-20 minutes.

Step 10: Lemon Mousse / Ingredients

250g lemon juice

grated zest of 1 non-waxed lemon

8 gelatine sheets

250g double cream

125 g sugar

70g water

125 g egg yolks (approx. 6)

Step 11:

Soak the gelatine sheets in cold water.

Step 12:

Pour the lemon juice and the zest in a heatproof bowl and gently heat it over simmering water to 40-45℃, remove from the heat.

Step 13:

Squeeze excess water from the gelatine sheets and add to the warm lemon juice one by one. Put the lemon juice into the refrigerator for 15 minutes.

Step 14:

Put the egg yolks into the bowl of a stand mixer and whisk them until they get light yellow and fluffy.

Step 15:

Put the water and the sugar into a saucepan and boil it until it reaches 120℃.

Step 16:

Slowly pour the hot sugar syrup into the bowl, while constantly whisking the egg yolks at a high speed. Keep on whisking until the mixture gets cold.

Step 17:

Combine the foamy egg yolk and the cooled lemon juice.

Step 18:

Using an electric whisk, beat the double cream until it forms soft peaks.

Step 19:

Gently fold in the whipped cream into the lemony mixture, and pour it into a pastry bag. Set it aside for 10 minutes.

Step 20: Chocolate Decoration

Melt 50 g of chocolate over simmering water.

Step 21:

Make a piping cone from parchment paper.

Step 22:

Put the melted chocolate into the piping cone, and draw circles onto a baking sheet, then put it into the freezer.

Step 23: Assembling the Cake

Slightly oil the inside of a cake ring, so that it will be easily removed. Cut a circle of the brownie.

Step 24:

Fill the ring with the lemon mixture to the desired height.

Step 25:

Remove the ring, decorate with the chocolate and a few raspberries.