Fruity!
by Dira ambassador Anton Emonds
An elegant plated dessert combining light blackberry mousse, smooth blackcurrant crémeux, fruity blackcurrant gel,
and delicate vanilla mousse. Finished with a glossy fruit glaze, vibrant blackberry coulis, and fresh cress leaves.
Blackberry mousse
ingredients
| Weight | Ingredient |
| 175gr | Dira blackberry puree |
| 25gr | sugar |
| 5gr | gelatin |
| 200gr | whipping cream |
preparation method
Heat the blackberry puree and sugar to 60°C.
Add bloomed gelatin and mix until smooth.
Whip the cream to soft peaks, then fold into the blackberry
mixture. Pipe into large spherical silicone molds and freeze.
Black currant crémeux
indredients
| Weight | Ingredient |
| 230gr | Dira black currant puree |
| 90gr | sugar |
| 110gr | eggs |
| 90gr | butter |
| 3gr | gelatin |
preparation method
Heat the blackcurrant puree, sugar, and eggs to 85°C while stirring.
Add bloomed gelatin and cool to 40°C.
Gradually add softened butter and blend until smooth. Pipe into small spherical silicone molds and freeze.
black currant gel
ingredients
| Weight | Ingredient |
| 250gr | Dira black currant puree |
| 40gr | glucose |
| 75gr | sugar |
| 8gr | pectin NH |
| 25gr | lemon juice |
preparation method
Heat the blackcurrant puree and glucose to 60°C.
Mix the sugar with the pectin, then add to the puree and bring to a boil. Add lemon juice.
Pour part into small silicone molds and freeze.
Cool the remaining gel, then blend until smooth and transfer to a piping bag.
blackberry coulis
ingredients
| Weight | Ingredient |
| 250gr | Dira blackberry puree |
| 40gr | sugar |
preparation method
Heat the blackberry puree and sugar to a boil.
Cool completely in the refrigerator.
Vanilla Mousse
ingredients
| Weight | Ingredient |
| 200gr | pastry cream |
| 4gr | gelatin |
| 200gr | whipping cream |
| 20gr | icing sugar |
preparation method
Heat the pastry cream to 30°C, then add bloomed gelatin and mix until smooth.
Whip the cream with the icing sugar to soft peaks, then fold
into the pastry cream.
Transfer to a piping bag fitted with a star tip and refrigerate.
Finishing & decoration
ingredients
| Weight | Ingredient |
| 100gr | neutral glaze |
| Venne cress leaves |
preparation method
Mix neutral glaze with 30gr blackcurrant gel. Glaze the blackberry mousse sphere until evenly coated. Arrange all components on the plate. Pipe the vanilla mousse and add the frozen blackcurrant crémeux and gel inserts. Garnish with Venne cress and finish with blackberry coulis.
