White Chocolate Flower with Chocolate Mousse and Liquid Raspberry Center

In the final duel of the third season of the cooking competition Slovenia, 26-year-old Sara Rutar and 20-year-old Elvis Kudić competed for the prestigious title and a substantial cash prize. The winner was decided by a stunning dessert prepared by the contestants following a recipe by Alma Rekić.

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Mango jelly

  • 200 g Mango, fresh

  • 80 g Sugar, white

  • 4 g Gelatin powder, unsweetened

  • pieces chocolate, dark

  • pieces Vanilla, extract, imitation

  • pieces Raspberries

  • pieces Sugar, white

Sponge matcha čaja

  • 4 pieces Egg, fresh

  • 2 piece Egg, egg yolk, fresh

  • 20 g Wheat flour, white, multi-purpose

  • 20 g Powdered sugar

  • 4 g Koruzni škrob

  • 18 g Butter, unsalted

  • pieces Tea, chamomile, cooked

chocolate mousse

  • 115 g Sweet cream

  • 32 g Honey

  • 30 g Raspberries

  • 2 piece Gelatin powder, unsweetened

  • 220 g chocolate, dark

  • 200 g Sweet cream

Steps

  1. White Chocolate Flower: Temper the white chocolate. Place a larger amount of white chocolate in a plastic container and gradually heat it in the microwave until it reaches a temperature of 45-50°C. Then pour the chocolate onto a cooled surface and spread it with a palette and a suitable tool (a spatula) to cool it to approximately 27°C. Collect the chocolate from the surface and return it to the plastic container. Heat it in the microwave to the working temperature (30°C). Spread the chocolate thinly on acetate foil, wait until it almost sets, then cut out the desired elements with a sharp object. Wrap the chocolate on the acetate foil into desired shapes and let it cool thoroughly at room temperature. Before assembling the flower, ensure all elements are well cooled. Use tempered chocolate again to glue the elements together. Paint the outer side of the flower with red color.

  2. Liquid Center: Make a sauce from raspberry puree and sugar, pour it into smaller half-spheres, and freeze. Save some puree for decorating the final plate. Insert the frozen filling into the center of the mousse, filling the larger half-spheres a little more than halfway. Shock everything. When the half-spheres are assembled, you get a sphere, which you spray with red spray. When the sphere thaws, the center becomes liquid.

  3. Mango Jelly: Mix all the ingredients for the jelly in a cup. Heat until the liquid boils. Stir and cook for a few more minutes. Pour into a container/baking dish and refrigerate to cool and set. Once cooled, cut the jelly.

  4. Chocolate Mousse: Soak the gelatin. Place sweet cream, glucose, and raspberry puree in a cup. Bring to a boil and add the soaked gelatin, mix well, and pour the mixture over the chocolate. Stir until smooth. When the mixture is smooth and cooled, fold in the semi-whipped cream.

  5. Matcha Tea Sponge: Mix all the ingredients for the sponge with a hand mixer. Pour the mixture into a siphon, add 2 cartridges, wait a little, spray into a plastic pot, and bake in the microwave for about 40 seconds.

Nutrition Information (Per 100g)

  • Calories: 284.43 kcal
  • Fat: 17.24 g
    • Saturated Fat: 9.69 g
  • Carbohydrates: 24.94 g
    • Sugars: 20.17 g
  • Protein: 5.88 g
  • Fiber: 1.43 g