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Raspberry hearts

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Czas przygotowania 1 godzina
12 godziny
Porcje: 8
Rodzaj: Dessert
Kuchnia: international
Ingredients Method

Składniki
  

For a white chocolate ganache
  • 150 g of white chocolate
  • 30 ml of single
  • 60 g of soft butter
For raspberry puree
  • 700 g of frozen raspberries
  • 6 tablespoons of sugar
For the raspberry mousse
  • 550 ml of raspberry puree
  • 600 ml double cream
  • 10 gelatine leaves
  • I was adding sugar spoon by spoon to get my favourite sweetness I advise you to do the same
For the mirror glaze
  • 300 g of sugar
  • 100 ml of water
  • 130 g of chopped white chocolate
  • 200 ml of single cream
  • 4 teaspoons of gelatine 8g or 4 gelatine leaves
  • food colouring pink in a tube

Method
 

For the white chocolate ganache
  1. Heat the cream in a small saucepan. When it is warm (do not bring to a boil), add the butter to it and stir until it melts. When the mixture is hot, remove from the burner and add the crushed chocolate. Stir until smooth. Then place in the fridge. When cool, divide into 8 equal parts and form balls. Put it back in the fridge
For raspberry puree
  1. Put frozen raspberries and sugar in a small pot. Simmer until the raspberries give off their juice and the sugar is dissolved. Boil for a while until the liquid evaporates. Blend the raspberries mixture in a blender, and then wipe it through a sieve to get rid of the seeds. This resulted in 550 ml of raspberry puree.
For the raspberry mousse
  1. Soak the required amount of gelatine in the leaves in cold water for about 5-7 minutes, then remove and squeeze lightly. Heat the squeezed gelatine in a small jug and dissolve it.
  2. Put the cream in the mixing bowl and beat until stiff. Add raspberry puree and beat together. Add sugar, amount according to your taste preferences. At the end, add the dissolved gelatine and mix well.
  3. Fill the moulds (hearts) to 1/3 with mousse. Place a ball of chocolate ganache in the centre and top up with the mousse. Put in the freezer (preferably overnight)
  4. After filling the moulds with 8 hearts, I had 500 ml of mousse leftover, which I used to fill the glasses with sponge.
For the mirror glaze
  1. Soak the required amount of gelatine in the leaves in cold water for about 5-7 minutes, then remove and squeeze lightly.
  2. Heat the squeezed gelatine in a small jug and dissolve it.
  3. Pour sugar into a pot, add water, bring to a boil until the sugar dissolves. Add the cream, mix with a kitchen whisk until combined, bring to a boil. Remove from the burner, add chopped chocolate, gelatin and dye. Stir for a while, then blend until smooth. Wipe through a fine strainer to get rid of air bubbles. Let it cool down to 30 - 35ºC and pour it over the prepared, frozen dessert.
  4. The mirror glaze can also be poured into a bowl and covered, cooled in the refrigerator until the next day. Before pouring it onto dessert, heat it up in a water bath or microwave (can't boil it!) To 35ºC.