Raspberry Mousse Tart with Cherry Compote

Ingredients

  • 60 RB Baked 46mm Chocolate Shortbread Shells (BCH46)

RASPBERRY MOUSSE

1000g raspberry puree

  • 320g sugar
  • 30g gelatine
  • 160g egg whites
  • 1000g cream

CHERRY COMPOTE

  • 750g cherries in syrup
  • 100g sugar
  • 5g vanilla
  • 2 slices orange skin
  • Juice of 1 orange
  • 3g cinnamon powder
  • 20g arrowroot

Method

TO MAKE THE MOUSSE

  1. Boil sugar and water to 118°C, pour syrup down the side of mixing bowl into egg whites, whipping at high speed. Set aside.
  2. Dissolve gelatine in warm water then add to the raspberry puree and mix.
  3. Whip cream until it forms soft peaks, then fold through raspberry mixture.
  4. Fold Italian meringue through raspberry mixture, then cool in fridge.
  5. Pipe raspberry mousse into Baked Chocolate Shortbread Shells. Set aside in fridge.

TO MAKE THE COMPOTE

  1. Separate cherries from juice, keeping the juice.
  2. Add cherry juice, sugar, vanilla, orange skin, orange juice and cinnamon to a saucepan and heat through until sugar is dissolved.
  3. Remove orange skin and add arrowroot to thicken compote. Add cherries to the sauce.
  4. Cool compote to room temperature, then pour into serving dish.
  5. Garnish raspberry mousse tarts with chocolate decoration.
  6. Serve immediately or store in an airtight container in the refrigerator/ cold room for later use.

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