Raspberry Mousse Tart with Cherry Compote
Ingredients
RASPBERRY MOUSSE
1000g raspberry puree
- 320g sugar
- 30g gelatine
- 160g egg whites
- 1000g cream
CHERRY COMPOTE
- 750g cherries in syrup
- 100g sugar
- 5g vanilla
- 2 slices orange skin
- Juice of 1 orange
- 3g cinnamon powder
- 20g arrowroot
Method
TO MAKE THE MOUSSE
- Boil sugar and water to 118°C, pour syrup down the side of mixing bowl into egg whites, whipping at high speed. Set aside.
- Dissolve gelatine in warm water then add to the raspberry puree and mix.
- Whip cream until it forms soft peaks, then fold through raspberry mixture.
- Fold Italian meringue through raspberry mixture, then cool in fridge.
- Pipe raspberry mousse into Baked Chocolate Shortbread Shells. Set aside in fridge.
TO MAKE THE COMPOTE
- Separate cherries from juice, keeping the juice.
- Add cherry juice, sugar, vanilla, orange skin, orange juice and cinnamon to a saucepan and heat through until sugar is dissolved.
- Remove orange skin and add arrowroot to thicken compote. Add cherries to the sauce.
- Cool compote to room temperature, then pour into serving dish.
- Garnish raspberry mousse tarts with chocolate decoration.
- Serve immediately or store in an airtight container in the refrigerator/ cold room for later use.