Raspberry Mousse with Poppyseed & Lemon Jaconde

YIELD: 12 Mousse

Ingredients:

POPPYSEED & LEMON JACONDE

• 150g butter salted

• 80g caster sugar

• 3 egg yolks

• 70g caster sugar

• 3 egg whites

• 75g plain flour

• 3g baking powder

• 60g ground almonds

• 20g poppy seeds

• 2g lemon zest (finely grated)

RASPBERRY MOUSSE

• 600g Barker’s Professional Raspberry Patisserie Filling

• 185g caster sugar

• 95g water

• 120g egg white

• 24g gelatine powder

• 55g water

• 450g cream semi-whipped

Method:

RASPBERRY MOUSSE

1. Hydrate the gelatine in 55g of cold water.

2. Heat the filling and dissolve the hydrated gelatine into it.

3. Make an Italian meringue from the whites, sugar and 95g of water and add the Barker’s Professional Raspberry Patisserie Filling gradually while whisking on medium speed - continue to whisk on high speed until the mixture has cooled down to approx 20°C.

4. Fold in the cream and pipe into prepared moulds and freeze.

POPPYSEED & LEMON JACONDE

1. Cream the butter, poppy seed, lemon zest, 80g sugar and almond together and then add the yolks.

2. Prepare a meringue from the whites and the other 70g of sugar and fold into the butter mixture in 3 additions.

3. Fold in the flour and baking powder together with the 3rd addition of meringue.

4. Bake at 180C for approximately 10–15 minutes.

ASSEMBLY

1. Cut the jaconde into required sizes and the place the frozen mousse on top.

2. Decorate as required.

This Recipe Uses: