Separate the whites from the yolks, add the brown sugar. Soak the gelatin (read the instructions carefully on your package of gelatin!) To prepare the berry puree (I used frozen currants (after it thawed. poured the excess water, triturated through a sieve. Net weight 200 grams) egg yolks, whisk with sugar, add puree and put in a water bath. Heat, stirring constantly until thick sour cream.

Used sugar brand Mistral.

To let the cream to cool, add gelatine, previously to dissolve it. Whip until the cream peaks. (200 g)

Add a few tablespoons of cream to the cream, mix well. Enter the remaining cream, stir well, mousse. Place it in a mold-hemisphere. Give mousse to freeze.

Pull out the frozen mousse from the molds, to connect the 2 hemispheres. (Glued well in the cold) Set the Orb on the bars, which puts the form.

To prepare ganache:bring the cream (100 g) to a boil, add the finely chopped chocolate. Mix well until smooth. Warm the ganache to cover the berry bowl, put in the cold to solidify. The recipe author.