Crimson Red Mousse, Rose Blush Gelee and Berries Dessert

Part 1: Crimson Red Mousse

Ingredients
350g Cream 35%
550g Milk
200g Egg Yolks
150g Granulated Sugar
110g deZaan Crimson Red cocoa powder
60g deZaan Stellar Cocoa Butter drops
8g Gelatin

Method
Whip the cream to medium peaks. Reserve in refrigerator until ready to use.
Make a crème anglaise with the milk, egg yolks and sugar.
Pour crème anglaise over cocoa powder & cocoa butter. Blend with immersion blender until smooth.
Add gelatin & blend with immersion blender.
Let cool to 35°C/95°F, then fold in the whipped cream.
Transfer to silicon mold.
Freeze until set.
Unmold & reserve in freezer until ready to use.
Refer to assembly for further instructions.

Part 2: Rose Blush gelee

Ingredients
500g deZaan Rose Blush cocoa powder
100g Granulated Sugar
1000g Water (Hot)
10g Gelatin (hydrated)

Method
Using a centrifuge machine insert the ingredients (excluding gelatin) into the falcon tubes.
Run Program on high rpm for approx. 10min.
Remove falcon tubes from machine.
Retrieve the liquid (super natant)
Bring liquid to a simmer in a pot.
Pour over gelatin and stir until combined.
Pour into a rectangular silicon mat (height of 1cm)
Set in refrigerator minimum of 1 hour.
Unmold & cut into 1x1cm cubes.
Refer to assembly for further instructions.

Part 3: Mixed Berries Sauce

Ingredients
1000g Mixed Berries puree
100g Granulated Sugar
5g Pectin NH

Method
Combine sugar & pectin in a bowl. Reserve.
Bring to a simmer the puree.
Add dry ingredients. Mix until combined. Cook for approx. 1-2min.
Remove from heat & transfer to a heat-proof container.
Cool down to 4°C/39°F.
Blend in food processor until smooth.
Reserve in refrigerator until ready to use.

Part 4: Citrus Gel

Ingredients
500g Mixed Citrus puree
50g Granulated Sugar
7g Agar Agar

Method
Combine sugar & agar together. Reserve.
Bring puree to a boil & add dry ingredients.
Cook for 1 min.
Remove & transfer to a heat-proof container.
Allow it to cool completely & set.
Transfer to a food processor & blend until smooth.

Part 5: Assembly

Method
Once all components are made, start by coating the sides of the mousse with cocoa nibs. Pressing gently to stick them properly.
Place them directly onto center of plate.
Decorate top of the mousse with fresh berries.
Pipe 3 small dots of citrus gel.
Add 3-4 cubes of rose blush gelee.
Finish with purple shiso cress & 2-3 leaves from dianthus flower.
Serve with Mixed Berries sauce on the side.