Creamy Blackcurrant Mousse with Chestnut Cream
|600 g||Leonce Blanc Blackcurrant Puree|
|12 g||Gelatin Gold-200 Bloom|
|1 liter||Single Cream 35% Fat|
|DGF Chestnut Paste (for decoration)|
1.) Soak the gelatin in cold water.
2.) Lightly whip the cream and chill.
3.) Gently heat 1/3 of the blackcurrant puree, add the sugar and squeezed out gelatin.
4.) Whisk to combine. Do not heat over 185°F.
5.) Add the rest of the blackcurrant puree and cool to 104°F.
6.) Whisk in 1/4 of the softly whipped cream then carefully fold in the rest using a spatula.
7.) Pipe into the small glasses using a disposable bag without a nozzle: 35 g in a small 70 ml glass, 85 g in a 160 ml glass.
OPTIONAL: Decorate with dots of chestnut cream. For more volume and a lighter finish, decorate with a combination of whipped cream and chestnut cream (1/3 chestnut cream, 2/3 whipped cream).