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CHAMPAGNE & RASPBERRY MOUSSE

Champagne & Raspberry Mousse

Ingredients

PASTRY BASE
  • DAWN® Shortcrust Pastry Mix 500g
  • Cocoa Powder 20g
  • Butter (softened) 200g
  • Whole Egg 50g
FRUIT FILLING
  • DAWN® Delifruit Classic Raspberry Fruit Filling 500g
  • DAWN® Sanatine Powder 25g
  • Boiling Water
CHAMPAGNE MOUSSE
  • DAWN® Neutral Fond 100g
  • Warm Water (minimum 22˚C) 100g
  • DAWN® Marc de Champagne Compound 50g
  • Lightly Whipped Cream 500g
FINISH
  • DAWN® Decorgel Plus Glamour Silver (heated to 40-45˚C)
  • Freeze Dried Raspberries
  • DOBLA® Chocolate Decorations

 

Directions

PASTRY BASE

Add all the pastry ingredients to a bowl fitted with a beater and mix on slow speed until a dough has formed (do not over mix). Roll out the pastry to 3mm thick and using a square cutter, cut out 85mm squares and place onto a silicone lined baking tray. Bake at 190°C in a deck oven for 10 -12 minutes.

FRUIT FILLING

For the fruit centres - dissolve the DAWN® Sanatine Powder in the boiling water and blend through DAWN® Delifruit Classic Raspberry fruit filling. Deposit the fruit filling mix into 30mm Ø dome silicone moulds and place into the freezer to freeze.

CHAMPAGNE MOUSSE

Dissolve the DAWN® Neutral Fond powder into the warm water, add DAWN® Marc de Champagne Compound and then fold into the lightly whipped cream. Deposit the mixture into 65mm x 65mm x 40mm silicone heart shape moulds ¾ full, place one of the frozen raspberry fillings into the centre; top with more of the mousse and level off. Place this into the freezer and allow to set (minimum 3 hours).

TO FINISH

Remove the frozen hearts from the moulds and enrobe with DAWN® Decorgel Plus Glamour Silver glaze. Place each one onto a cooled chocolate shortcrust square base. Decorate the base of the mousse with freeze dried raspberry pieces and finish with half a fresh raspberry and a DOBLA® Chocolate Decoration.