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The perfect Christmas dessert

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Spruce needle mousse with fruit jelly

We have already shown you a recipe with spruce needle oil , now we have a second one for you! Here comes the perfect Christmas dessert! This time we have a spruce needle patisserie consisting of dark chocolate spruce needle mousse with blueberryand sour cherry jelly and a moist chocolate sponge cake. To decorate the patisserie in a really Christmassy way, we even have two inspiration ideas for you this time. One is very simple, with Velvet Spray and a little gold powder and the other is covered with ganache and Velvet Spray and a seam of gold leaf. We hope you have fun making them!

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Most important key data

Quantity: 6 pieces

Freezing time: At least 2 hours

Degree of difficulty: Easy

Shelf life: 5 days

Ingredients

Whole egg75 g
Granulated sugar12 g
Couverture | Maracaibo 65 %90 g
Leaf gelatine1 leaf
Spruce needle oil2 drops
Whipped whole cream135 g
Chocolate sponge cake slice6 piece

Jelly

Blueberries90 g
Sour cherry paste10 g
Water14 g
Granulated sugar7 g
Leaf gelatine1 leaf

Production

Soak the gelatine in cold water.

Now beat the whole egg with the granulated sugar. At the same time, carefully melt the couverture over a bain-marie. As soon as the whole egg is really foamy and has increased in volume, you can stir in the warm, liquid couverture and also directly add the soaked and squeezed gelatine. The gelatine will only dissolve as long as the mixture is still warm. If the mixture has cooled down too much and you have a large lump of gelatine, you can carefully heat it again over a bain-marie until it has dissolved.

Now add the spruce needle oil. This is really a highly concentrated aromatic oil, so you should be careful with the dosage. Stir the oil in well and then fold in the whipped cream. If it is not intense enough for your taste, you can adjust it a little more. However, you should only do this drop by drop.

Pour the mixture into a piping bag and fill the mousse to just below the rim of the silicone mould. Cut out chocolate sponge bases with a diameter of 6.5 cm and press one base into the mousse. Place the whole mould in the freezer for at least 2 hours. We recommend that you do this overnight, as the mousse cakes are then much easier to remove from the silicone mould and the surface is really smooth. Once the mousse is in the freezer, you can move on to making the jelly.

For the jelly, you also need to soak the gelatine in cold water.

Put the remaining ingredients in a small pan and bring the mixture to the boil. Then let it simmer on medium heat for a few minutes. Depending on how cooked and soft you want the blueberries, you can reduce or increase the simmer time. Once you are satisfied, squeeze out the soaked gelatine and stir into the jelly. Finally, pour into a 3 cm diameter silicone mould and freeze. You can fill the remaining jelly into a small piping bag and leave it at room temperature.

Once the cupcakes and the jelly are completely frozen, you can take them out of the freezer and assemble them.

Remove only 2 cupcakes at a time from the mould, place them on a rotating cake plate (it is best to line this with baking paper beforehand) and spray them with Velvet Spray. If you soak the spray in lukewarm water for 2-3 minutes before use, you will get a much finer mist and the chance of the nozzle becoming blocked is very small.

Once all the cupcakes have been sprayed evenly, you can move on to the next step.

Variant 1

Fill the blueberry jelly into the hole of the mousse tartlet, just below the edge and then carefully place a jelly hemisphere on top. Finally, you can add a little gold spray and then arrange the tartlet nicely.

Variant 2

You can now cover one half of the sprayed cupcake with a mirror glaze or a dark ganache and decorate the "seam" with gold leaf . This method gives you a particularly elegant and festive decoration. Then continue in the same way as with variation 1. Fill the hole with jelly and then place the jelly hemisphere on top.

Storage & Shelf Life

Packed in a tart box, the patisserie will keep in the fridge for up to 5 days.

Info

You should definitely try this recipe, it's so delicious and something special! We would also be very happy if you share your result with us and follow us on Instagram. Feel free to leave a like and a comment!

Thanks a lot

Your miniSchoggi team

 
Posted in: Seasonal recipe ideas, Sweet recipes, Patisserie, Winter & Christmas

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