Assorted flower bouquet
– strawberry and raspberry mousse,
– speculoos crisp,
– strawberry jelly,
– blueberry jelly,
– white chocolate decorations.
Materials used
– Flower mould (Temu)
– Ancel 210 Bloom gelatine (gold grade)
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Ingredients
Speculoos crisp
20g white chocolate20g Crêpes dentelles30g Speculoos paste
Strawberry and raspberry mousse90g blended and strained strawberries and raspberries20g sugar90g single cream2g gelatine
Strawberry jelly40g strained strawberries5g sugar1g gelatinePink/red food colouring
Blueberry jelly80g strained blueberries15g sugar2g gelatine
The recipe
Makes 4 bouquets
Speculoos crunch20g white chocolate20g Crêpes dentelles30g Speculoos paste
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter with a diameter slightly smaller than your mould. Place in the freezer until ready to assemble.
Strawberry and Raspberry Mousse90g blended and strained strawberries and raspberries20g sugar90g single cream2g gelatine
Soak the gelatine in very cold water.
Gently heat the red fruit purée (blended strawberries and raspberries) and the sugar over a low heat for a few minutes. Then, remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.
In a separate bowl, whip the remaining single cream with an electric whisk, then fold it into the cooled mixture (below 35°C).
Assembly
Fill the flower-shaped silicone mould with red fruit mousse. Place the crispy speculoos biscuit on top. Chill for at least 2 hours to allow the gelatine to set, then transfer to the freezer.
Strawberry jelly40g strained strawberries5g sugar1g gelatinePink/red food colouring
Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Allow to cool slightly before filling your flower-shaped mould using a piping
Blueberry jelly80g strained blueberries15g sugar2g gelatine
Blend the blueberries and strain them to remove the seeds. Pour the blueberries, along with one to two tablespoons of water, into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Allow to cool slightly before filling your flower-shaped mould using a piping bag. Place in the freezer.
I lined my mould with a little yellow-coloured panna cotta to form the centre of the flower.
Dressage
I made the stems of my bouquet from white chocolate coloured green.
Turn out your jelly flowers and place them on your serving plate. Turn out your red berry dessert. Decorate with white chocolate stems.
