Raspberry Dessert Cups
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Dessert cups are as versatile as the interpretation of cakes and entremets. Back in the days in patisseries, when series of large gâteaux were scheduled to be built, nothing went to waste. Leftovers were then used to make "Grab&Go" desserts, and everything goes—a broken génoise became a crumbly base, an excess of crème pâtissière turned into a silken pocket, a few stray berries transformed into a last-minute coulis. The cup was the great equalizer, the vessel of resourcefulness and reinvention. These to die for raspberry mousse layered with verbena-infused whipped cream and matcha sponge cups are just an interpretation of what you can do according to your taste. In every spoonful, there is a memory of the grand gâteau that once was, and the promise of a new creation that could be, limited only by the reach of your palate and the depth of your imagination.
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Individual mousse cups for catering & events
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Ganache Montée
- First, start by softening the gelatin in cold water. Once softened, drain it carefully and set it aside. At the same time, boil the first half of heavy cream with vanilla to give it a delicate flavor or let infuse the verbena for 20 minutes. Then pour this mixture over the white chocolate (sieve it over if using verbena leaves) and use an immersion blender to make it smooth and homogeneous. Then add the softened gelatin to the chocolate-cream mixture and mix again to incorporate it perfectly. Finally, incorporate the rest of the cooled heavy cream. Keep cream mixture refrigerated overnight. Before using it, whip the ganache until it reaches medium peaks. Do not over whip.
Raspberry Punch
- In the small saucepan, bring to a boil water, sugar and raspberry puree. Cook for 2 minutes on medium heat. Add the liquor and remove syrup from the heat. Use the punch at room temperature. Vanilla can be added to.
Raspberry Dessert Cups Assembly
- Fill the cups halfway with raspberry mousse. Tap the tray on the countertop to level the mousse. Place the half-filled cups in the freezer for 30 minutes.
- Prepare and cut leftover sponge into small discs.
- Pour about a tablespoon of raspberry coulis over the mousse, then top each with a small sponge disc.
- Moisten the sponge with raspberry punch. Sieve an save leftover syrup in the freezer for later use.
- Sprinkle over some cubes of matcha pain de Gênes.
- Refrigerate the cups, and in the meantime, beat the chilled ganache montée to medium-soft peaks. Pipe a generous dollop into each cup.
- Then use an offset spatula to smooth the surface flat.
- Pipe another dollop of ganache montée.
- An shape it into a pyramid.
- Gently create a small cavity at the top of each peak. Freeze the cups overnight or for up to 3 months.
Chocolate Velvet Effect
- To achieve a velvet effect, follow the chocolate spray tutorial. Otherwise, dust green tea matcha powder over (if you chose this option, do it right before serving the dessert cups).
Garnishing
- Twelve hours before serving, transfer the cups to the refrigerator to thaw. Once thawed, fill each cavity with additional coulis and garnish with a raspberry and a mint leaf.
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