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Iced vanilla mousse with liquid raspberry centre and mint syrup

11 September 2006
Iced vanilla mousse with liquid raspberry centre and mint syrup

INGREDIENTS

(serves four)

For the mousse
60g egg whites
80g caster sugar
2 vanilla pods
165g whipping cream

For the raspberry coulis
15cl red wine
3cl Banyuls wine
45g caster sugar
150g raspberries

For the mint syrup
6g glucose
75g sugar
3g cornflour
1 bunch fresh mint
10cl water

For the sponge base
100g icing sugar
100g ground almonds
2 eggs
3 egg whites
25g flour
15g caster sugar
20g melted butter

To garnish
Powdered strawberries (see note below)
Fruit

METHOD

To make the mousse boil the sugar with 3cl water. Add the vanilla seeds and cook to 125ºC. Whip the egg whites add the vanilla syrup and continue whisking until almost cold. Whip the cream and fold into the egg whites.

Boil the wines sugar and 30g of the raspberries and reduce by half. Pour on to the remaining raspberries blitz and sieve.

Boil the glucose sugar cornflour and water together and infuse the mint. Cool and sieve.

For the base sieve the almonds and sugar into a bowl add the whole eggs and beat to a ribbon consistency. Whisk the egg whites until stiff add the sugar and beat until very firm. Spread the mixture ¼in thick on to a greased baking sheet and bake for three to four minutes at 250ºC. Cool on a wire rack.

Into four 40mm x 65mm moulds on a tray lined with greaseproof paper pipe the vanilla mousse to form a base and sides leaving an empty space in the middle. Freeze for two hours. Pour the raspberry sauce into the centre of each mould cover with 65mm rounds of sponge and return to the freezer until needed.

Tip out each mould sponge-side down on to the centre of each plate and sprinkle with powdered strawberries. Drizzle the mint syrup on to the plates and garnish with fruits.

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