Chocolate Mousse with Rose, Raspberry Sorbet with Rose, Mint Jelly, Raspberry Macaron, Sponge Cake, and Ruby Chocolate

A pink dessert with which Bruno Šulman concluded his menu in the grand finale of the 7th season of the Slovenia competition. The judges awarded him 23 points for this dessert, and they were most impressed by the sorbet.

Details

Preparation Time: 60 minutes
Cooking Time: 60 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 6

Ingredients

Macaroons

2 piece Egg, egg white, fresh
50 g Sugar, white
pieces Vanilla, extract, imitation
75 g Nuts, almonds
115 g Powdered sugar
100 g Cooking chocolate, unsweetened
80 g Sweet cream
pieces Raspberries

Mousse

100 g Milk, whole milk
100 g Sweet cream
pieces Elderberry, flower, fresh
100 g Cooking chocolate, unsweetened
pieces Cooking chocolate, unsweetened

Sorbet

500 g Raspberries
90 g Sugar, white
10 g Gelatin powder, unsweetened
pieces Elderberry, flower, fresh
pieces Juice, lemon

Sponge cake

4 pieces Egg, fresh
80 g Flour, Wheat, bread flour
25 g Sugar, white
pieces Vanilla, extract, imitation

jelly

200 g Water
pieces Sugar, white
pieces Mint
2.5 g Gelatin powder, unsweetened

Steps

First, make the macarons. Sift the ground almonds and powdered sugar. Whip the egg whites into a meringue and gradually add granulated sugar. Add red food coloring to the meringue to achieve a beautiful pink color.
Fold the sifted almonds and powdered sugar into the meringue in two parts. The first time, you can mix more roughly, and the second time, gently and carefully. Mix until the consistency is such that the batter flows nicely from the spatula but not too quickly. This requires a feel for it, and you might need a bit of practice.
Transfer the batter into a piping bag and pipe the macarons onto a baking sheet. Tap the baking sheet on the counter to release air bubbles. Let the macarons sit at room temperature for 45-60 minutes until they are dry to the touch (the batter should not stick to your finger). Bake the macarons at 150°C for 17 minutes.
For the macaron filling, heat the cream and pour it over the chopped chocolate. Stir until smooth to create a ganache, then refrigerate until firm.
Pipe the ganache onto the macaron shells, leaving a little space in the center for a half raspberry. Sandwich two macaron shells together to form a complete macaron.
To make the sorbet, first heat sugar with a little water and gelatin. Wait until all the sugar dissolves and the mixture comes to a boil. Add rose petals to the sugar syrup to infuse it with rose flavor.
Blend the raspberries and strain them through a fine sieve to remove the seeds. Gradually add the syrup and mix. If the mixture is too sweet, add a little lemon juice. Transfer the sorbet to the freezer or ice cream maker and stir several times during freezing.
For the mousse, heat milk and cream together with rose petals. Remove the petals and pour the hot mixture over the chocolate to melt it. Mix well, transfer to a siphon, and chill thoroughly. Insert one gas cartridge into the siphon to create a very light ruby chocolate mousse with rose.
For the jelly, sweeten water to taste and infuse it with as much mint flavor as possible. Remove the mint, add agar, and bring to a boil. Pour the liquid onto a baking sheet and let it set. Cut the jelly into cubes.
For the sponge cake, mix all the ingredients with a hand mixer and transfer the batter to a siphon filled with two gas cartridges. Pipe the batter halfway into a plastic cup and microwave for about 1 minute (depending on the microwave's power).
Temper the ruby chocolate and spread it thinly onto acetate sheets. Let it set, then break it into pieces.
Arrange all the components beautifully on a plate and serve the dessert immediately.

Nutrition Information (Per 100g)

Calories: 213.93 kcal
Fat: 11.86 g
- Saturated Fat: 5.88 g
Carbohydrates: 23.56 g
- Sugars: 15.2 g
Protein: 5.42 g
Fiber: 3.65 g