Blackberry Blueberry Hibiscus Eclipse

Name: Blackberry Blueberry Hibiscus Eclipse
Ingredients: Blackberry Mousse:; 10 1/2 oz blackberries; 1/3 cup powdered sugar; 1/4 cup sugar; 2 sheets gelatin; 1 1/4 cups heavy cream; Blueberry Insert; 7 oz blueberries (frozen, like Picard blueberries); 1/3 cup sugar; 2 sheets gelatin; Lime Sponge Cake:; 1/3 cup sugar; 3 tablespoons flour; 3 tablespoons cornstarch; 1 teaspoon baking soda; 2 eggs; Zest and juice of 1 lime; Hibiscus Mirror Glaze:; 1/3 cup water; 1 tablespoon gelatin; 3/4 cup sugar; 2/3 cup glucose; 5 1/3 oz white chocolate; 1/3 cup sweetened condensed milk; 1 pinch blueberry-colored food coloring; 5 teaspoons dried hibiscus flowers; Crispy Puffed Rice:; 3 1/2 oz white chocolate; 1/2 cup puffed rice (like Rice Krispies); 1 tablespoon neutral oil

delf745 @cook_9221507

Saint Maximin la Ste Baume

To enjoy the blackberries from the garden, here is a dessert made of blackberry mousse, a blueberry insert, a lime sponge cake, and a crispy white chocolate puffed rice layer.

delf745 @cook_9221507

Saint Maximin la Ste Baume

To enjoy the blackberries from the garden, here is a dessert made of blackberry mousse, a blueberry insert, a lime sponge cake, and a crispy white chocolate puffed rice layer.

Saved

Ingredients

Blackberry Mousse:
10 1/2 ozblackberries
1/3 cuppowdered sugar
1/4 cupsugar
2 sheetsgelatin
1 1/4 cupsheavy cream
Blueberry Insert
7 ozblueberries (frozen, like Picard blueberries)
1/3 cupsugar
2 sheetsgelatin
Lime Sponge Cake:
1/3 cupsugar
3 tablespoonsflour
3 tablespoonscornstarch
1 teaspoonbaking soda
2eggs
Zest and juice of 1 lime
Hibiscus Mirror Glaze:
1/3 cupwater
1 tablespoongelatin
3/4 cupsugar
2/3 cupglucose
5 1/3 ozwhite chocolate
1/3 cupsweetened condensed milk
1 pinchblueberry-colored food coloring
5 teaspoonsdried hibiscus flowers
Crispy Puffed Rice:
3 1/2 ozwhite chocolate
1/2 cuppuffed rice (like Rice Krispies)
1 tablespoonneutral oil

Saved

Steps

1

Blueberry Insert: Soak the gelatin in cold water. Puree the blueberries finely (after thawing without draining). If using fresh blueberries, add 1 tablespoon of water. Add the sugar and heat slightly. Incorporate the gelatin and dissolve well. Pour into a round mold with a maximum diameter of 5 1/2 inches (here a Silikomart torta flex, diameter 5 1/3 inches). Freeze for at least 4 hours.
2

Lime Sponge Cake: Preheat the oven to 350°F. Separate the egg whites from the yolks. Whisk the yolks with the sugar until pale. Add the lime juice. Then incorporate the flour mixed with cornstarch and baking soda. Finish with the lime zest. Beat the egg whites until stiff and fold them in gently. Pour into a 10-inch round cake pan. Bake for 12 minutes. Unmold and let cool, then cut out a circle about 5 1/2 inches in diameter.
3

Crispy Puffed Rice: Melt the chocolate in a double boiler with the oil. Stir in the puffed rice, then spread in a thin layer on the sponge cake disk. Chill to set.
4

Blackberry Mousse: Puree the blackberries and then strain to get as much puree as possible. Soak the gelatin in cold water. Heat half of the blackberry puree and dissolve the gelatin in it. Mix with the remaining blackberry puree and let cool to room temperature. When the blackberry puree is lukewarm, whip the cream into whipped cream. Incorporate the sugar mixture at the end of whipping. Gently fold in the blackberry puree. Place in a piping bag without a tip.
5

Assembly: Using the Eclipse mold, assemble the dessert upside down. In the base of the mold, pipe some of the blackberry mousse. Unmold the blueberry insert and place it still frozen in the mousse. Assemble the second part of the Eclipse mold, then pipe more blackberry mousse (without filling to the top). Place the sponge cake disk with the crispy side against the mousse. Press lightly so the mousse comes out and eliminates any air bubbles. Freeze.
6

Glaze: In a saucepan, heat the water with the hibiscus petals and let steep for 5 minutes. Strain to retrieve the colored water. Then heat this water with the sugar and glucose until boiling. Meanwhile, soften the gelatin in cold water. Place it in a bowl with the chopped chocolate and powdered food coloring. Pour the mixture over just after boiling. Let sit for a few moments to melt the chocolate.
7

Mix well to achieve a smooth texture. Then add the sweetened condensed milk and mix again. If there are any lumps of food coloring, use an immersion blender. Let cool to 95°F, then pour over the just-unmolded dessert. Decorate with blackberries and let thaw in the fridge.