Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
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Rhubarb-Raspberry Mousse:
1 1/2 c Fresh or frozen rhubarb
-about 1/2 lb -- finely diced
1/3 c Sugar
1 t Unflavored gelatin
1/4 c Sour cream
1/2 c Fresh raspberries
1/2 c Heavy cream -- well chilled
Raspberry Sauce:
2 c Fresh raspberries
5 tb Confectioner's sugar
Molding Chocolate:
7 oz Semisweet chocolate -- grated
2 oz Unsweetened choclate -- grated
1/4 c Light corn syrup
1 1/2 ts Rum or cognac
Confectioner's sugar -- for
-kneading and rolling
Place a medium mixing bowl and the beaters of your electric mixer
in the refrigerator to chill for at least 30 minutes.
Make The Mousse:
Combine the rhubarb and sugar in a medium saucepan. Cover and bring
to a simmer over low heat. Cook for 8 to 10 minutes, or until the
rhubarb is very soft. Transfer to the bowl of a food processor and
puree. Transfer the puree to a medium nonreactive mixing bowl and
set aside.
Put 2 tb cold water in a small saucepan and sprinkle the gelatin
over. Set aside and let soften for 5 minutes. Heat the mixture over
low heat, swirling until the gelatin is completely dissolved and no
grains remain. Stir the gelatin into the pureed rhubarb and allow
to cool. Then fold the sour cream and berries into the puree.
In the chilled bowl, whip the cream with an electric mixer at high
speed until it holds soft peaks. Do not overbeat. Gently fold the
whipped cream into the fruit mixture with a rubber spatula. Cover
the mousse and refrigerate until it sets, about 4 hours, or
overnight.
Make The Sauce:
Combine the raspberries and confectioner's sugar in a small
saucepan. Cook over low heat until the berries are soft, about 3 to
4 minutes. Transfer to a food processoror blender and puree. Strain
through a fine-mesh strainer into a small bowl and discard the
seeds. Stir 2 tb of cold water into the sauce to thin. Transfer to
a jar and refrigerate.
Prepare The Molding Chocolate:
Put both chocolates in the top of a small double boiler over
simmering water. Melt over low heat, stirring constantly with a
spatula or wooden spoon until the chocolate is very smooth and
shiny. Remove from the heat and add the corn syrup and liquor.
Using a wooden spoon, mix the chocolate vigorously (the chocolate
will start to "seize"; don't worry, be happy, you're doing just
fine) until the chocolate gradually thickens and leaves the sides
of the bowl to form a loose, soft mass. The stirring should take
no longer than a minute; do not overwork the chocolate or its oils
may separate.
Divide the chocolate into 2 equal portions. Place one portion in
the center of an 11x16" long sheet of plastic wrap on a cool flat
surface. Level the chocolate with a spatula. Cover the chocolate
with a second sheet of plastic wrap the same size as the first
sheet. Using a rolling pin, gently roll the chocolate into a
rectangle about 10x15" and 1/16" thick. Leaving the chocolate still
covered, set aside at room temperature away from any heat source
for 30 to 45 minutes to partially set. Repeat with remaining
chocolate. When the chocolate is partially set, it should be no
longer wet by still very pliable. If at first it's still too wet to
handle, let it sit for about 5 minutes more but do not allow it to
harden or it will become difficult to knead.
Remove the plastic wrap from one sheet of chocolate. Generously
dust a work surface with confectioner's sugar. Gather the chocolate
into a ball. If the chocolate has dried out and cracks or crumbles
a little, don't be concerned, the chocolate will soften and come
togther again after kneading. Knead it briefly, pressing it into
the confectioner's sugar as you knead, until soft and no longer
sticky. If it feels sticky, knead in a little more confectioner's
sugar. The molding chocolate should feel very soft and smooth.
Divide the chocolate in half and shape each half into a ball. Cover
the balls with plastic wrap and set aside. Knead and shape the
remaining sheet of chocolate in the same manner, for a total of
4 chocolate balls.
Assemble The Purses:
Brush off any chocolate crumbs left on the work surface; the
surface should be dry, or the chocolate will stick. Lightly dust
the work surface and a rolling pin with confectioner's sugar.
Slightly flatten one chocolate ball and gently roll it out into a
circle about 9" in diameter. As you roll the chocolate, be sure to
lift it from time to time and dust the surface underneath with a
little more confectioner's sugar to prevent the chocolate from
sticking.
Place one quarter (about 1/3 cup) of the mousse in the center of
the chocolate circle. Gather the sides up to enclose the filling.
Pinch the purse at the neck to seal in the mousse, allowing the top
edges of the purse to fan out. Transfer the purse to a large
platter, loosely cover with plastic wrap, and refrigerate.
Repeat rolling and filling the remaining balls of chocolate to make
3 more purses. Cover and refrigerate until ready to serve.
To Serve:
Place a chocolate purse on each chilled dessert plate and spoon
some raspberry sauce around it.
