Dessert Ordinary Miracle

Description

Delightful aromas of blackcurrant and chocolate, sweetness of coconut and juiciness of raspberries. This dessert is very multifaceted and has more than one surprise) We start with a chocolate layer, or rather with the most delicate chocolate chips, a layer of dark ganache on top, which, like toffee, stretches a little. Next, a layer of raspberries, a light and airy creamy coconut curd mousse falls on it. By the way, the taste of coconut is barely perceptible and emphasizes the bright taste of currants and chocolate. A light and fragrant blackcurrant jelly completes the composition. An excellent and unforgettable dessert for summer gatherings in the country, with a cup of fragrant herbal tea. Dessert is assembled without baking. The quantity described is suitable for a 24 cm mold. Bon appetit!

Cooking

Step 1

First, dilute 20 g of gelatin in water (60 g) for mousse and another 15 g for blackcurrant jelly. I have powder. Let's leave it to swell in two different glasses.

Step 2

Chocolate cookies (250 g) are placed in a blender bowl. Grind into crumbs. This dessert is also good because, as a designer, you can change the ingredients to taste. So here, you can choose the cookies of your choice. I have dark, specifically chocolate biscuits.

Step 3

Melt butter (about 65 g) and mix well with cookies. Depending on which cookie you choose, you may need a little more or a little less butter. But, the main thing is not to overdo it. The crumb should remain a crumb, tender and a little loose, but at the same time remain pliable.

Step 4

We put parchment at the bottom of the removable form (only in the center to the sides). On the sides we install a curb tape. Let's post our little one. In a dense and even layer (no more than 0.5 cm), we "tamp" it in the form. Place in freezer while making ganache.

Step 5

For ganache, melt 2 chocolate bars in a water bath. For this dessert, I took milk and dark 100 g each. Add cream (50 ml), mix well. We spread the finished chocolate mass on the cooled base of the dessert. We put in the freezer.

Step 6

We prepare about 100 g of raspberries for decoration and a unique taste sensation (you can skip this step). Although raspberries add beauty and taste good when cut.

Step 7

We put gelatin (20 g), powdered sugar (210 g) and vanillin on a small fire. Add a spoonful of lemon juice. We are waiting for the dissolution of particles of powder and gelatin. But don't bring it to a boil. Let's leave it to cool down a bit.

Step 8

In order to get a more delicate and uniform texture of the mousse, we send the cottage cheese to the blender bowl along with coconut and its juice (1/2). We get a more or less homogeneous mixture.

Step 9

Let's make a creamy-coconut-curd mousse. For this, it is necessary to whip 450 ml of cream (33%) to the state of soft peaks. Add curd mass along with coconut pulp, mix. Next, in a thin stream, we introduce the gelatin mass. At the same time, we continue to whip the whole mass.

Step 10

We take out the form from the freezer, lay out the raspberries in random order. Pour the curd mass on top and put it back in the freezer.

Step 11

Let's get jelly. We spread currant berries in a tall glass of a blender. Grind together with 250 g of sugar. Place in a bowl and heat over low heat. Bring to a boil. We take it off the fire. We introduce swollen gelatin (15 g). At this stage, it is best to blend the mass. Then it must be cooled to room temperature.

Step 12

We take out the form with the dessert, spread the blackcurrant jelly on top and put it in the freezer until it hardens for a couple of hours. Then you can leave it in the refrigerator overnight. And in the morning enjoy a fragrant and spectacular dessert with the whole family!