Lamington Mousse
Cook Time 1 hour 30 minutes plus chilling time
Serves 4–6
Ingredients
Chocolate Mousse
250g cream
50g caster sugar [1]
2 whole eggs
55g caster sugar [2]
10ml water
3 gold leaf gelatine sheets
110g 70% chocolate
Raspberry Jam
200g whole raspberries
45g caster sugar
Zest and juice of 1 lime
Chocolate and Raspberry Liqueur Sauce
60g water
40g cream
100g caster sugar
25g cocoa powder
30g 70% chocolate
20g raspberry puree
To serve
Chocolate sauce, to serve
Fresh and toasted desiccated coconut, to garnish
Flaked coconut, to garnish
Fresh raspberries, to garnish
Method
To make the jam, combine sugar and raspberries in a small saucepan over medium heat, whisking to avoid lumps. Bring to a boil, then remove from heat. Stir through lime zest and juice.
To make the mousse, whisk together cream and caster sugar [1] until soft peaks. Cover and set aside in the refrigerator.
Melt 70% chocolate over a bain-marie.
Add eggs to the mixer with the whisk attachment. Combine caster sugar [2] and water in a small pan, and cook to 121°C. As the sugar is heating, at approximately 110°C, begin whisking the eggs. Slow down the mixer when the sugar is ready and pour it in. Turn the mixer back up and whisk until cool and thickened.
Soak gelatine sheets in cold water for 5 minutes until soft, then squeeze out excess water before melting
Melt bloomed gelatine leaves. Pour into the mixer along with melted chocolate. Mix well. Fold through the semi-whipped cream.
To assemble, put a good dollop of raspberry jam in the base of a small bowl. Pour chocolate mousse over the top. Leave in the fridge to completely set.
To make the chocolate and raspberry liqueur sauce, combine sugar and cocoa to avoid lumps. Heat water and cream in a pot. Add cocoa mix. Gently bring to a simmer whilst whisking. Add chocolate and mix well. Add raspberry puree. Pass through a fine sieve or a chinois.
When ready to serve, pour over a generous coating of chocolate sauce. Finish with a mix of fresh and toasted desiccated, flaked coconut and fresh raspberries.
