Cherry mousse tartlet on chocolate brownie
This dessert is simply wonderfully chocolatey and fruity! The combination of fresh cherries and moist brownie is perfect for summer.
Ingredients
- 300g ripe cherries
- 100 ml Kirschsaft
- 4 sheets of gelatin
- 150 ml Stage
- 2 liquid egg whites
- 1 pinch of salt
- 75 g sugar
- 75g Fresh cream
- 3 EL Maraschino Liqueur
- 150 g Butter
- 200g dark chocolate (70% cocoa)
- 4 Owner
- 1 pinch of salt
- 75 g sugar
- 2 EL Mehl
- 5 sheets of gelatin
- 200 ml Kirschsaft
- 125 ml Kirschsirup
- 100g chopped chocolate couverture
Method · 4 h
- For the mousse, wash and pit the cherries, then simmer them with cherry juice in a saucepan over medium heat for 10 minutes. Next, purée everything together in a blender until smooth. Soak the gelatin in cold water for 5 minutes, then squeeze out the excess water and dissolve it in the still-hot cherry purée. Allow the mixture to cool completely in the refrigerator.
- Whip the cream until stiff peaks form. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar. Remove the slightly set cherry puree from the refrigerator, stir in the crème fraîche and maraschino liqueur until smooth, then gently fold in the whipped cream, followed by the beaten egg whites. Pour the cherry mousse into small, round silicone or plastic molds and freeze for 4–5 hours until firm.
- Preheat the oven to 160°C (325°F). Generously grease eight muffin cups with butter. Chop the chocolate and melt it together with the remaining butter in a bowl set over a pot of simmering water. Beat the eggs with a pinch of salt and sugar until light and fluffy, about 5 minutes. Stir the melted chocolate mixture and flour into the egg mixture. Fill the eight muffin cups with batter and bake for about 20 minutes. Let cool completely.
- For the jelly coating, soak the gelatin in cold water for 5 minutes. Warm 1/4 of the cherry juice. Squeeze out the soaked gelatin and dissolve it in the warm juice. Stir in the remaining juice and syrup.
- For the sticks, mix the chocolate coating in a mixer for about 1 minute until a kneadable mass forms. Carefully roll or shape this into thin sticks. Let them harden for a few minutes. Set aside for decoration.
- Press the frozen cherry mousse out of the molds. Insert a wooden skewer into each mold and dip the frozen mousse into the liquid cherry jelly 2-3 times for about 3 seconds each time. Place each glazed mousse cherry on a chocolate brownie. Let them thaw for about 1 hour. Then decorate each with a chocolate stick, if desired.
For the mousse
300 g
100 ml
Gelatine
150 ml
Scene
Salt
75 g
Zucker
75 g
For the brownies
150 g
Butter
200 g
Dark chocolate (70% cocoa)
