Hibiscos mascarpone mousse with caramelized raspberry and red pepper

Description

Esta publicación está disponible en:

• 12 raspberries
• 12 small fresh mint leaves
• Rose petals (optional)

For the mascarpone mousse

• 125 gr. mascarpone cheese.
• 16 gr. egg yolks (1 yolk approx.)
• 32 gr. of sugar.
• 50 gr. of milk.
• 125 gr. whipping cream
• 1.5 sheets of gelatine.

For the caramelized red pepper

• 1 red pepper
• ¼ vanilla pod open
• 60 gr. sugar

For the hibiscus flower jelly

• 125 gr. water
• 50 gr. sugar
• 1 sheet of gelatin
• 1 C / c of dried hibiscus flower

For the raspberry and hibiscus merengue

• 15 gr. freeze-dried raspberries
• 1 egg white
• 25 gr. sugar
• 25 gr. hibiscus syrup (prepared above)

For the mascarpone mousse

1. Custard
2. Boil the milk.
3. Mix the sugar with the yolk and blanch
4. Pour the hot milk over the blanched yolk; bring to a simmer, stirring in a figure of 8 with a spatula until a cream covers it.
5. Add the gelatin.
6. Remove from the heat and gradually add the mascarpone, stirring occasionally.
7. When the cream is cold add the semi skimmed cream (with care) to obtain a mousse.  Fill the silicone ¾ full and freeze for about 1 hour 15 minutes.

 

For the hibiscus flower jelly

1. Allow the water, sugar and flowers to boil for a few minutes, and then set aside to infuse.
2. Strain off the flowers then heat up the remaining liquid until it turns into syrup.
3. Reserve 25g of the syrup for the meringue and add the gelatin to the rest of it.
4. Allow it to cool but not set then pour the jelly over the mascarpone mousse. Return to the freezer.

 For the meringue and raspberry hibiscus

1. Mix the egg whites with the sugar and whip until you have obtained stiff peaks.  Then gradually add the remaining hot syrup and continue beating until cold.
2. Put the meringue in a piping bag and make irregular small balls on a silicone sheet.
3. Chop the raspberries, put them over the meringue.