Lola Cassis
(Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)
Brownies (for a 40 x 60 cm tin)
| Ingredients | Preparation |
|---|---|
|
180 g
Callebaut dark chocolate 70-30-38NV
340 g butter |
Melt together. |
|
120 g
egg yolks
300 g light brown sugar |
Add and mix. |
|
80 g
flour
20 g Callebaut cocoa powder CP |
Add and mix. |
| 180 g egg whites | Beat and blend in. |
Bilberry or Cassis Mousse
| Ingredients | Preparation |
|---|---|
|
1000 g
bilberry or cassis pulp
360 g granulated sugar 180 g egg yolks 90 g pudding powder or corn starch |
Heat and mix into a pastry cream. |
|
150 g
200 g cream |
Add after heating. |
| 1000 g whipped cream | Add at 28°C. |
| Pour into the Demarle Flexipan moulds (ref. 1054) and freeze. | |
Finishing and presentation
Pour the rest of the mousse into a tin (± 1 cm high). Place the
brownies on top and freeze. Take the elements out of the Flexipan
and tin and set on top of each other. Spray with a mixture of cocoa
butter, white chocolate and purple fat-soluble colouring. Pour a
bilberry jelly into the cavity. Finish with chocolate decoration
and fruit.
