8.11.12

La Mûre Noire


On my way home from the gym, I walk past a really great fruit shop which always has amazing local and fresh produce on display. Sometimes I like to pick up a "barquette" of blackberries or some mandarins to nibble on as I walk home for my post-gym hunger pangs and for a little antioxidant and vitamin fix. As I approached my apartment one night, I had the idea to combine the two fruits into a delicious dessert. So I got out a pen and paper and went on to design a cake which I think will be worth sweating on the treadmill for. 

La Mûre Noire




I hid a tab of dark chocolate and orange cremeux inside a tart blackberry mousse, and covered the cake with blackberry 'ganache'. I also had the idea of using chocolate covered cereal balls (Crispearls) to recreate the drupelets of the blackberry before I placed the cake on a disc of sablé breton with candied orange peel. The cake is then garnished with a fresh blackberry round up the look. 



I am pretty proud of this latest cake, even though it would mean I might need an extra long session at the gym tomorrow!


La Mûre Noire
-makes 5 (using 7 cm diameter dome silicon moulds)

Orange and Dark Chocolate Cremeux
55 ml milk
55 ml cream
zest of 1 orange
1 egg yolk
10 g sugar
1/2 a sheet of gelatin
- - - 
60 g dark chocolate (60-72% cocoa) - chopped


Heat milk, cream and orange zest on a saucepan and bring to a light boil
Take off heat and leave to infuse for 10 minutes
Meanwhile, whisk the egg yolk and sugar together until lighter in colour
After 10 minutes, bring the milk and cream mixture back to a light simmer and pour into the egg yolk while whisking the mixture
Pour back into the saucepan and place back onto the element on low heat
Stir with a spatula until thickened in texture and cook "a la nappe" until the mixture is able to coat a spoon, and not smear downward when you drag a line across it with a finger.
Strain mixture into a bowl with the dark chocolate and stir with a spatula or a whisk to combine

Place into a piping bag and pipe into small hemispherical silicon moulds 

Freeze completely

Blackberry Purée
200 g fresh or frozen blackberries
20 g sugar
lemon juice

Place blackberries in a saucepan, add sugar and a squeeze of lemon juice
Bring to a boil, simmer for 4-5 minutes until berries are soft
Place into a blender and blend until smooth
Strain into a clean bowl to remove seeds, cover with cling wrap in contact
cool completely in the fridge

Blackberry Mousse
80 g blackberry purée
30 g sugar
2 leaves of gelatin - softened and strained
- - - 
200 ml cream (30-35% fat) - lightly whipped

Bring purée and sugar to the boil
Quickly take off heat and stir in the softened gelatin
Set aside until cooled to 30-35 degrees C
Incorporate 1/3 of cream to purée and stir with whisk
Pour in purée mixture back into the cream and fold through with whisk
Mixture should be voluminous and airy

Transfer to a piping bag, cut off tip
Pipe into hemispherical moulds - halfway up

Add in a frozen orange-chocolate cremeux, and add more mousse 

Flatten the top with an offset spatula and freeze completely


Candied Orange Peel Sablé Breton
40 g egg yolks
80 g sugar
115 g plain flour
4 g baking powder
1 pinch of salt
80 g butter - softened
Candied orange peel

Beat the egg yolks and sugar until lightened in colour
Combine the flour, baking powder and salt - sift if needed
Add the softened butter to the egg and sugar mixture and whisk well
Add in the dry ingredients and lightly work into a dough - do not knead or overwork the dough! 

Roll between a two sheets of baking paper to a thickness of 5mm (place in fridge if too soft)
Sprinkle on candied orange peel over the top and press down a little bit to lodge inside the dough

Bake at 150 degrees C until browned all over and cooked through

Cool completely
Use circle cutters at the same diameter as the silicon moulds to cut discs


Blackberry ganache
100 g blackberry purée
100 g dark chocolate

Melt dark chocolate in the microwave or over a hot water bath
Heat blackberry purée - bring to a simmer 
Pour into the melted dark chocolate and stir to combine with a spatula

Montage
Blackberry ganache
Crispearls - chocolate covered cereal balls
Gold powder, gold leaf

Unmould frozen mousse cakes

Using a small spatula, cover domes with a thin layer of blackberry ganache
Quickly cover with crispearls before the ganache sets
Place onto a disc of sable breton
Finish with gold powder and a gold leaf
Serve cool - not frozen





Mmm.. delicious!
Happy baking everyone!


x Tal

6 comments:

  1. I'll help reduce your gym work out!! if er.. u want to take a walk around the corner.... lol

    Love your creation!! xx

    ReplyDelete
  2. Looks gorgeous, as usual :)
    I tried some of your banana cake when I was at Steph's the other day. Delicious!!

    ReplyDelete
  3. HI Talita,
    When do you add the geletin for the Orange and Dark Chocolate Cremeux?

    Thanks :)

    ReplyDelete
  4. This is going to be a wonderful addition to a dinner party.. Too bad I find it so late, I doubt I could find the crispearls anywhere in my city and not enough time to order for overnight delivery... Any suggestions what I could use as a substitute?

    ReplyDelete
  5. Just made these, what a fantastic recipe! Every layer is delicious, great recipe easy to follow :)

    ReplyDelete