Blackcurrant and blueberry dessert
6 servings
60 minutes
This dessert, inspired by the richness of Russian cuisine, combines the rich flavor of black currants with the delicate creamy texture of vanilla mousse. Currants, traditionally used in Russian pies and jams, give the dessert a light tartness that beautifully contrasts with the sweetness of the biscuit. Blueberries add fresh berry notes, while chocolate provides an exquisite finish. The layered structure makes the dessert harmonious: an airy biscuit soaked in currant syrup hides a vibrant confit and delicate mousse inside, creating an unforgettable tasting experience. The frozen presentation reveals depth of flavor, making it particularly refreshing. This dessert is perfect for concluding a festive dinner or a cozy tea time, reminiscent of summer gardens filled with the aroma of ripe berries.
1
Biscuit. Whisk 50 grams of yolks with 30 grams of syrup. Whisk 75 grams of egg whites with 30 grams of syrup. Combine the mixtures and mix with flour, starch, and baking powder. Bake at 160 degrees for 15 minutes.
- Egg yolk: 105 g
- Syrup: 30 g
- Egg white: 75 g
- Syrup: 30 g
- Wheat flour: 30 g
- Cornstarch: 30 g
- Baking powder: 3 g
2
Black currant syrup. Combine puree, water, and glucose syrup and boil. Cool down. Add blackberry liqueur.
- Blackcurrant puree: 410 g
- Water: 195 ml
- Glucose syrup: 140 g
- Blackberry liqueur: 25 ml
3
Black currant jam. Cook all ingredients (except gelatin) until the starch thickens. Then add the gelatin.
- Blackcurrant puree: 410 g
- Sugar: 140 g
- Starch: 12 g
- Gelatin: 20 g
4
Vanilla mousse. Boil sugar, water, and glucose to a syrup consistency. Add syrup to the whisking egg yolks. While whisking the yolks with syrup, whip the cream and cheese. Add melted gelatin to the whipped yolks with syrup. Then combine the resulting mixtures.
- Sugar: 140 g
- Water: 195 ml
- Glucose syrup: 140 g
- Egg yolk: 105 g
- Gelatin: 20 g
- Cream 35%: 250 ml
- Mascarpone cheese: 250 g
- Vanilla pod: 2 pieces
5
We layer the biscuit, pre-soaked in blackcurrant syrup, in a rectangular shape. On top, we add blackcurrant confiture. Then we layer half of the vanilla mousse. Next, another layer of syrup-soaked biscuit, and the remaining mousse. We freeze it. We decorate with fresh blueberries and chocolate.
- Blackcurrant puree: 410 g
- Gelatin: 20 g