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Christmas recipe designed for you

PUBLISHED: 07:00 10 December 2014

Piping mousse

Piping mousse

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Somerset bakery Pullins has created a festive recipe exclusively for Somerset Life readers.

Blackforest mousseBlackforest mousse

If you step into the Pullins shop in Hill Road, Clevedon, you will see patissier Darrin working away at the back of the shop creating macarons, mousse, eclairs, fruit tarts and more delicious treats.

Darrin is a trained baker and patisserie chef who worked in some of the most prestigious kitchens in the country before joining the small team in North Somerset. With exacting standards and classic, French patisserie training. Darrin has a real flair for creating flavour combinations and a very keen eye for detail. He created the recipe here especially for our readers.

Black forest moussechocolate sponge

Sponge ingredients:

250g Caster sugar

8 Eggs

240g Plain flour

10g Cocoa powder

50g Melted butter

Chocolate sponge method:

Sieve flour and cocoa powder in a bowl.

Whisk eggs and sugar until light and fluffy.

Add butter.

Fold in the dry mix. Spread in trays and bake at 180c for 10-12 mins until cooked.

Turn over on a slightly sugar coated sheet and leave to cool.

Mousse mixture ingredients:

32g Glucose syrup

32g Sugar

32g Water

6g Gelatine leaves

110g Chocolate (65-75% cocoa solids)

300g Double cream

12 Kirsch-soaked cherries

Mousse method:

Soak the gelatine in cold water.

Bring the glucose syrup, sugar and water to the boil.

Take gelatine out of the water and squeeze any excess water out.

Take the hot mix and add the gelatine and dissolve.

Add the chocolate and dissolve

Lightly whip the cream.

Fold the cream into the chocolate mix, creating a swirl.

Chocolate glaze ingredients:

18g Gelatine leaf

235g Water

300g Sugar

100g Cocoa powder sifted

170ml Whipping cream

Chocolate glaze method:

Soak gelatine in cold water

Bring sugar and water to gentle boil – 3 minutes

Add cream and cocoa powder. Bring back to boil and simmer for 5 mins

Take off the heat

Take gelatine out of the water and squeeze any excess water out

Add to mix and stir to dissolve

Pass through fine sieve and leave to cool

Re-heat gently to 40-45°C

Cool to 20-25°C

Overall recipe method 
(makes 4):

Cut sponge disks to fit your mousse rings - two per mould.

Place one chocolate sponge disk in each mould and brush with Kirsch syrup.

Pipe half the mousse mixture into the moulds. Place the other disk on top and brush with Kirsch syrup. Place three cherries on top and pipe over the rest of the mix.

Freeze in the moulds ready for glazing.

Take the moulds out of the freezer and stand on a wire rack over a baking tray. Pour over the glaze and allow to set.

Pipe two white chocolate lines on the top of the mousse and place a single cherry next to them. For extra flair add a piece of gold leaf.



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