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Mikado

Best afternoon tea in london

For the respberry jelly

500g Raspberry puree
50g Sugar
8g Gelatine (soak in Cold water for 5mins)

For the dacquoise

60g T45 flour
170g Ground almonds
300g Sugar
280g Egg whites

For the chocolate mousse

300g Custard
450g Dark bitter chocolate
450g Whipping cream (35% fat)
  1. Start by making the raspberry jelly. Soak the gelatine in cold water for 5 minutes.
  2. On the stove, gently heat the raspberry puree with the sugar. When it begins to boil, remove from the heat and add in the softened gelatine.
  3. Pipe into a mini dome mould and leave in the freezer over night.
  4. For the dacquoise, whip the fresh egg whites while gradually adding in 100g sugar. When the meringue mix reaches a perfectly smooth consistency, fold in the sieved flour, ground almonds and remaining 200g sugar.
  5. Spread on 60cm x 40cm tray. Bake at 180C for about 12 minutes.
  6. Cool down the dacquoise and cut with a 4cm round cutter.
  7. For the chocolate mousse, gently melt the chocolate in a heatproof bowl over a bain marie of simmering water. Add the custard and stir to make an emulsion. Mix with a hand-held blender until elastic and shiny.
  8. Fold in the whipping cream
  9. Pipe the mousse into the mini dome mould.
  10. Insert the jelly into the mousse.
  11. Finish by covering the mousse with a layer of round dacquoise.

by Cherish Finden
Executive Pastry Chef in Palm Court, home to afternoon tea.