Chocolate mousse and blackberry verrine

Recipe for 80 verrines


sicoly recipe Chocolate mousse and blackberry verrine
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea


TRUNK (HOTEL) Tokyo​

Ingredients

Sicoly


Semi-candied lemon strip zests

Chocolate

mousse


ingredients :

  • 230 g Alto del Sol chocolate
  • 70 g Milk
  • 150 g Liquid cream
  • 35 g Brown sugar (cassonade)
  • 210 g Egg whites

process :

Heat cream and pour over chocolate. Prepare a ganache.
Beat egg whites and stifen with brown sugar. Mix well the two mixtures together.
Pour inside the ‘‘verrine’’ shot glasses. Store in the fridge for 24 hours.

Blackberry

sauce


ingredients :

  • 1242 g Sicoly® blackberry purée
  • 621 g Water
  • 205 g Sugar
  • 31 g Pectin
  • 31 g Sicoly® lemon semi-candied zest vermicelli

process :

In a saucepan, heat water and SICOLY® blackberry purée. Add pectin and sugar mixture. Leave to reduce to obtain a candied texture.
Once cold, add SICOLY® candied lemon. Mix and place on top of the chocolate mousse.

Finishes


Decorate with half a blackberry and a silver leaf.