Raspberry Mousse with Poppyseed & Lemon Jaconde
Serves 12 people
40-60mins Prep
10-15mins Cook
Light and airy raspberry mousse on a delicate poppyseed and lemon sponge. It’s a fancy dessert that’s worth the effort.
By Barker's Professional
Ingredients
RASPBERRY MOUSSE
- 600 g
- 185 g Caster sugar
- 95 g Water
- 120 g Egg white
- 24 g
- 55 g Water
- 450 g
POPPYSEED & LEMON JACONDE
- 150 g
- 80 g Caster sugar
- 3
- 70 g Caster sugar
- 3 plain flour
- g baking powder
- g ground almonds
- g poppy seeds
- g lemon zest (finely grated)
- g
Method
RASPBERRY MOUSSE
- Hydrate the gelatine in 55g of cold water.
- Heat the filling and dissolve the hydrated gelatine into it.
- Make an Italian meringue from the whites, sugar and 95g of water and add the Barker’s Professional Raspberry Patisserie Filling gradually while whisking on medium speed - continue to whisk on high speed until the mixture has cooled down to approx 20°C.
- Fold in the cream and pipe into prepared moulds and freeze.
POPPYSEED & LEMON JACONDE
- Cream the butter, poppy seed, lemon zest, 80g sugar and almond together and then add the yolks.
- Prepare a meringue from the whites and the other 70g of sugar and fold into the butter mixture in 3 additions.
- Fold in the flour and baking powder together with the 3rd addition of meringue.
- Bake at 180C for approximately 10–15 minutes.
ASSEMBLY
- Cut the jaconde into required sizes and the place the frozen mousse on top.
- Decorate as required.
