The contrast of flavor: Vanilla Mousse with Berry Jelly

Well, this recipe comes from:.......................(which I already write about or you can read about it, ........, again (^_^). I use it many times, and I love this book more and more.
The best points is I don't have to scale down the recipe, and the instructions are clearly illustrated. I have a lot of professional baking books but for me this is the one that is the best for using at home.

As you know me, I love small size dessert so this time I put this dessert into mini cheesecake pan, but you can use 6cm ring molds and make 10 instead of 12.

The contrast between richness of the vanilla mousse and sourness of the berry jelly makes this dessert very delicious. I could have 2 pieces without feeling weight down (ok, it only the feeling, haha), but I do love it and really want you to try it too.

Don't be afraid of the long list of the ingredients and instruction, you can prepare many things ahead of time, like the jelly and the dacquoise.

Note:This dessert needs to prepare ahead, the berry jelly has to firm enough before assemble, and the dessert has to refrigerate before serving.

Vanilla Mousse with Berry jelly
Makes 12 (mini cheese cake pan)

Dacquoise coco
50 g		Egg white
16 g		Sugar
	40g	Icing sugar
A	31g	Almond powder
	21g	Desiccated coconut
		Icing sugar for dusting
Berry jelly
50g		Frozen berries (mixed)
45g		Raspberry puree (you can make the puree by put the frozen raspberry in the food processor)
25g		Superfine sugar (if you puree the raspberry by yourself the amount of the sugar will be 35g)
3g		Gelatin powder
Vanilla mousse
Cream anglaise
	200g	Milk
	60g	Sugar
B		Seed from ½ of Vanilla pod
	40g	Egg yolks
6g		Gelatin powder
280g		Whipping cream
Decoration
300g		Whipping cream
21g		Superfine sugar
		Fresh berry

Make the berry jelly:

Mix the gelatin powder with 2tsp of water.
Mix the raspberry puree with the sugar.
Warm 2 tbsp of the puree mixture in the microwave and pour into the gelatin mixture, stir to combine.

Pour the gelatin mixture into the raspberry puree mixture and stir to combine.
Mix in the frozen berry, the put the mixture into the box, then refrigerate overnight.


Makes the dacquoise:

Preheat the oven to 220°C
Sift the (A) ingredients together, set aside.
Beat the egg whites until soft peaks form, then gradually add the sugar and beat until stiff.
Pour the (A) ingredients into the bowl and fold until combine.

Put the batter into the piping bag (with 6cm plain nozzle) and pipe the batter into round circle (slightly wider than the size of the mold), sprinkle with the icing sugar.

Lower the heat to 200°C
Bake the dacquoise for 14 minutes.
Take out of the oven and let cool on the wire rack.

Make the vanilla mousse:

First make the Creme anglaise:

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

Mix gelatin powder with 1 tbsp of water.

Strain the mixture into the bowl to remove any egg that may have scrambled.
Pour ½ cup of the hot mixture into the gelatin mixture, stir to combine.
Pour the gelatin mixture back to the bowl, stir to combine.
Wait until it has completely cooled.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the creme anglaise.

Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.

Assemble:


Line the mold with plastic.
Cut the dacquoise into circle, then place it in the mold.
Pipe the vanilla mousse into the mold.

Then cut the berry jelly into small pieces.
Place the jelly in the middle of the mold, then pipe the vanilla mousse on top.
Refrigerate for 3-4 hours or until firm.

Decoration:


Whip the whipping cream until ribbon stage form.

Take the mousse out of the mold, and place on the wire rack.

Pour the whipped cream over the mousse (the cream will be running down the side of the mousse).

Decorate with fresh berries, now the mousse is ready.

Vanilla Mousse with Berry Jelly