Blackcurrant Dessert with Blueberries

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Blackcurrant Dessert with Blueberries

Ingredients

Wheat Flour - 1.1 oz
Light Molasses - 1.1 oz
Baking Powder - 0.1 oz
Frozen black currant puree - 14.5 oz
Water - 6 fl oz
Sugar - 4.9 oz
Baileys Liqueur - 1 fl oz
Starch film - 0.4 oz
Gelatin - 0.7 oz
10% cream - 8 fl oz
Mascarpone Cheese Unagrande - 8.8 oz
Whole egg - 3.7 oz
Corn Starch - 1.1 oz
Glucose Powder - 4.9 oz
Egg white - 2.6 oz
Vanilla Pod - 2 pieces

Step by Step guide

Step 1

Sponge Cake. Whip 50 grams of yolks with 30 grams of molasses. Whip 75 grams of egg whites with 30 grams of molasses. Combine the mixtures and mix with flour, starch, and baking powder. Bake at 320°F for 15 minutes.

Step 2

Blackcurrant Syrup. Combine the puree, water, and glucose syrup and bring to a boil. Cool down. Add the blackberry liqueur.

Step 3

Blackcurrant Jam. Cook all ingredients (except for gelatin) until the starch is cooked. Then add the gelatin.

Step 4

Vanilla Mousse. Cook sugar, water, and glucose until syrup consistency. Add the syrup to the whipping yolks. While the yolks are whipping with the syrup, whip the cream and cheese. Add melted gelatin to the whipped yolks with syrup. Then combine the mixtures.

Step 5

In a rectangular mold, place the sponge cake, previously soaked in blackcurrant syrup. Top with blackcurrant jam. Then add half of the vanilla mousse. Next, another layer of sponge cake soaked in syrup, and the remaining mousse. Freeze. Garnish with fresh blueberries and chocolate.