The Christmas Spirit

Chef Edmond Roukoz
Prep Time

2 hours

Category

Desserts/Cakes

The Christmas Spirit is an elegant festive dessert that layers a tart raspberry jelly dome over a silky chocolate mousse with a vanilla bean mousse hidden inside. Made with Callebaut white and dark chocolate and Capfruit raspberry puree, it is a refined entremet-style centrepiece for Christmas menus and festive dessert tables.

 

Created by Chef Edmond Roukoz, this Christmas Chocolate Raspberry Mousse recipe builds three components in Pavoni half-sphere silicone moulds: a raspberry jelly set with gelatine, a vanilla mousse made with Callebaut White Chocolate W2 and Madagascar Bourbon vanilla, and a dark chocolate mousse made with Callebaut Dark Chocolate 811. The vanilla mousse is placed inside the chocolate mousse, the raspberry jelly dome is stuck on top, and the dessert is finished with a chocolate and cocoa butter dip, cream and decorations of your choice.

Ingredients

    Raspberry Jelly Dome

    • 250g Capfruit Raspberry Frozen Fruit Puree No Added Sugar
    • 185g water
    • 90g sugar
    • 84g Gelatin mass (12g Gelatin powder + 72g Cold water)

    Vanilla Mousse

    • 80g milk
    • 21g Gelatin mass (3g Gelatin powder + 18g Cold water)
    • 235g Callebaut White Chocolate 28% Min Cocoa, n° W2
    • 500g Even Fresh UHT Whipping Cream 35% Fat
    • 1 Authentic Products Bourbon Vanilla Bean From Madagascar

    Chocolate Mousse

    • 80g milk
    • 21g Gelatin mass (3g Gelatin powder + 18g Cold water)
    • 200g Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811
    • 500g Even Fresh UHT Whipping Cream 35% Fat

    You Will Need

    • Pavoni Formaflex silicone mould "Semisphere" FR038
    • Pavoni Disposable Pastry Bag - 100pcs Box

    Directions

      Raspberry Jelly Dome

      1. In a saucepan, bring the Capfruit Raspberry Frozen Fruit Puree, water and sugar to a boil and cook until the mixture reaches 103°C.
      2. Remove from the heat and add the Gelatin mass.
      3. Mix well until completely homogenized.
      4. Pour the mixture into Pavoni half-sphere silicone molds and allow to set in the freezer.

      Vanilla Mousse

      1. In a saucepan, bring the milk and the Authentic Products Bourbon Vanilla Bean to a boil.
      2. Remove from the heat and add the Gelatin mass.
      3. Add the Callebaut White Chocolate 28% Min Cocoa, n° W2
      4. Mix well until completely homogenized.
      5. When the temperature reaches 38⁰C add the whipping cream
      6. Pour the mixture into Pavoni half-sphere silicone molds and allow to set in the freezer.

      Chocolate Mousse

      1. In a saucepan, bring the milk to a boil.
      2. Remove from the heat and add the Gelatin mass.
      3. Add the Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811
      4. Mix well until completely homogenized.
      5. When the temperature reaches 38⁰C add the whipping cream
      6. Pour the mixture into Pavoni half-sphere silicone molds and allow to set.
      7. Add the vanilla sphere and cover with chocolate sponge and allow to set in the freezer

      Assembly

      1. After setting bring the gelo half sphere and stick it on top of the second chocolate half sphere
      2. Dip with chocolate and cacao butter finish with covering the separation with cream and decoration of your choice.