Blackberry Bavarian
Blackberry Bavarian with White Chocolate Mousse
Blood Oranges and Raspberry Salad with Mango Sorbet Pear and Armenian Fresh Walnuts by Harvest Song in Brick Dough
Yield: 4 Portions
Blackberry Bavarian
- 1.75 oz Water
- 1.25 oz Sugar
- 2 leaves Gelatin
- 4.25 oz Marion Blackberry Puree
- 4.25 oz Heavy Cream
Method of Production
- Combine sugar and water and heat to dissolve sugar
- Soak the gelatin in cool water, squeeze out excess and dissolve in syrup
- Whip cream to stiff peaks
- Add blackberry puree to sugar and gelatin mixture, fold in cream until all the white is gone and mousse is smooth
- Pour into plastic lined mold and let set in refrigerator
White Chocolate Poppy Seed Mousse
- 1/2 each Egg
- 15 g Sugar
- 50g White chocolate (couverture)
- 1 leaf Gelatin
- 125 g Cream
- 12.5 g Poppy seeds
Method of Production
- Combine egg and sugar, whisk over warm water until ribbon stage
- Soak gelatin in cool water, squeeze out excess and add to eggs
- Melt the chocolate over a double boiler
- Whip the cream until stiff peaks
- Combine all ingredients until mousse is smooth
- Pour on top of blackberry mousse and smooth out bottom of mold
- Return to refrigerator to set
Mango sorbet
- 70 g Sugar
- 135 g Water
- 10 g Glucose
- 180 g Mango puree
- 50 g Lemon juice
- 1 leaf Gelatin
Method of Production
- Heat all ingredients in a sauce pan to dissolve sugar and glucose
- Soak gelatin in cold water until pliable
- Add to Mango mixture to dissolve
- Cool Mixture in ice bath, place in ice cream maker according to manufacturers instructions
Almond lace:
- 9 oz Butter, room temperature
- 9 oz Sugar
- 9 oz Pastry flour
- 10 14; oz Corn syrup
- 9 oz Sliced almonds
Method of Production
- Cream butter and sugar, gradually add corn syrup
- Add flour and almonds and mix until all ingredients are combined
- Place on a silpat, bake at 350F for 7-10 minutes
- Invert on a cutting board and cut into desired shapes
Pear and Armenian Fresh Walnut in Brick dough
- 4 oz Pear, brunoise
- 3 Armenian Fresh Walnuts
- 12; oz Cream
- 1 oz Brioche, diced
- 1 oz Bread Crumbs
- 1 oz White Chocolate
- 1 dash Pear Williams
- 2 Sheets Brick dough
Method of Production
- Dice the fruit and 2 black walnuts and brioche
- Heat the cream melt the chocolate add the fruit,walnuts and brioche
- Add a dash of Pear Williams
- Mix well
- Fold mixture in Brick dough like a strudel and fry until crisp
- Dust with Powder sugar and decorate with a slice of fresh walnut
Blackberry Coulis:
- 1 pt Blackberries
- 2 T Sugar
- As needed Water