Description
Raspberry and chocolate is a fab combination! This is truly a celebration of taste.. or the taste of the holiday! I invite you to try the dessert, which in my opinion is perfect for the festive table on the day of March 8.
Ingredients
-
Sugar
230 g
-
Water
230 g
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Raspberry
400 g
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Vanilla
-
Lemon juice
1 Tbsp
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Cognac
2 Tbsp
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Gelatin
5 g
-
Milk
150 g
-
Vanilla
-
Dark chocolate
150 g
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Cream
200 ml
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Raspberry
-
Mint
Cooking
For raspberry Granita: in a saucepan, combine the sugar, pinch of vanilla and water, stirring, bring to a boil and boil for a few minutes until the sugar is dissolved.
In the resulting syrup, add the raspberries, again bring syrup to a boil and boil for 2-3 minutes until tender raspberries.
The resulting mixture wipe through a sieve to remove raspberry seeds.
In the future the granite will add cognac and lemon juice. Let the mixture cool at room t, then tighten with cling film dish and put in the freezer to freeze the Granita.
Granite in fact-it's crushed ice, so every hour take the mixture out of the freezer and stir with a fork, breaking up large ice crystals. The finished Granita should resemble wet loose snow. On the photo of granite on the road to readiness.
When granite is ready, make the chocolate mousse: soak gelatin in 50 ml cold milk and leave to swell. In a saucepan, mix 100 ml of milk and a pinch of vanilla and bring the mixture to a boil. Next, remove the skillet from the heat and let it stay for 2-3 minutes, what would the mixture has ceased to boil, then add the hot milk swollen gelatin and stir to dissolve the gelatin.
Chocolate chop with a knife. I took part milk chocolate, part dark chocolate.
Put the chocolate in a small bowl. Still hot milk-gelatin mixture through a strainer pour it on the chocolate. All peremeshaem until complete dissolution of chocolate. If the milk mixture had time to cool and the chocolate is poorly melted, the mixture can be slightly heated in a water bath (do NOT BOIL!!!).
Chocolate mixture will remove in the refrigerator for 10-15 minutes to cool completely, and meanwhile I will beat into a soft mousse cold cream until stable peaks. Chilled chocolate will add to the whipped cream.
Mix with a mixer on low speed until blended. Then you can go two ways depending on what kind of dessert You want to give. In kremanki put a layer of granite and float, on top of the second evenly spread the chocolate mousse and serve in this form.
I decided to give elegant look to the dessert but I was not satisfied with the density of the mousse, so I put the bowl of mousse in the fridge and chilled, stirring occasionally, until my desired consistency-now the mousse holds its shape. On further cooling it took me half an hour.
Now it's time to serve dessert: ice cream dish I had pre-chilled in the freezer. On the bottom kremenak for ice cream spoon put a large bead of raspberry Granita. Spread the chocolate mousse in a pastry bag and press out the mousse on the granite, forming a lush hat. Completing the "picture" raspberries and mint leaves.
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