YIELD: 12 Mousse
600g Barker’s Professional Raspberry Patisserie Filling
185g caster sugar
120g egg white
24g gelatine powder
450g cream semi-whipped
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
150g butter salted
80g caster sugar
3 egg yolks
70g caster sugar
3 egg whites
75g plain flour
3g baking powder
60g ground almonds
20g poppy seeds
2g lemon zest (finely grated)
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.
Cut the jaconde into required sizes and the place the frozen mousse on top.
Decorate as required.