- Start by making the raspberry jelly. Soak the gelatine in cold water for 5 minutes.
- 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.
- Pipe into a mini dome mould and leave in the freezer over night.
- 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.
- Spread on 60cm x 40cm tray. Bake at 180C for about 12 minutes.
- Cool down the dacquoise and cut with a 4cm round cutter.
- 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.
- Fold in the whipping cream
- Pipe the mousse into the mini dome mould.
- Insert the jelly into the mousse.
- Finish by covering the mousse with a layer of round dacquoise.
by Cherish Finden
Executive Pastry Chef in Palm Court, home to afternoon tea.