i bought a tub of cassis puree almost a year ago and it was basically left untouched. frankly there really aren't many dessert recipes that use cassis so when i saw this from hidemi sugino's book, i jumped at the chance.
there were a few concerns this time round. first of all i was pretty reluctant to make the joconde with jam again coz the 1st time i did, it was really messy. the jam piping sank in after baking and i just didn't really fancy how it looked nor tasted. this time using blackcurrant jam, i decided to give it another shot, it was better but i still didn't like it. in future, instead of using jam, i might just color another portion of joconde pink and then pipe them alternately. i was also not familiar with two of the components - the cassis mousse which uses two portions of the puree, one that cooks together with the creme anglaise while the other portion added after cooking. luckily i consulted my lovely friend claire and she told me it was supposed to be done this way. then there's the garniture part which i didn't know what it was but after some research i found out it was actually some kind of berry sauce, not unlike a pie filling or one that you pour over pancakes.
from bottom : biscuit joconde sans beurre avec confiture de cassis, garniture, mousse au cassis, bavarois au kirsch, glacage au cassis
alas, i didn't hv any creme de cassis liqueur and i read somewhere that i can substitute it with equal amount of blackcurrant syrup. big mistake, it turned out TOO sweet, or rather, too sweet and tart at the same time. i really liked the kirsch bavarois insert tho', it was smooth and creamy. i believe if i had followed the recipe to a T, it should be really nice, as with other hidemi's desserts.
recipe adapted from le goût authentique retrouvé by hidemi sugino
ingredients (makes abt 10-12 4.5cm (H) x 7.5cm (W) hexagonal rings) :
for the butterless biscuit joconde with blackcurrant jam, follow my recipe for the fruits rouges and replace raspberry jam with blackcurrant jam. same for the 30°B sugar syrup imbibage.
for the bavarois au kirsch :
160ml whipping cream
180ml milk
1/5 vanilla bean pod, seeds scraped
60g egg yolks
60g sugar
5g sheet gelatin
15ml kirsch
for the mousse au cassis :
220ml whipping cream
120g cassis puree
1/4 vanilla bean pod, seeds scraped
60g egg yolk
30g sugar
7g sheet gelatin
80g cassis puree
60ml creme de cassis liqueur
130g italian meringue (50g egg whites, 50ml water, 100g sugar)
for the garniture (berry sauce) :
180g raspberry puree
30g sugar
10ml lemon juice
50g blueberries
50g raspberries
for the glacage au cassis :
100g mirror gel
10g cassis puree
for the decor :
assorted berries & mint leaves
directions :
1. make biscuit joconde and soaking syrup.
2. to make bavarois au kirsch, heat milk & vanilla bean in a saucepan until boiling. combine egg yolks & sugar in a bowl then slowly pour milk over. return mixture to stove and cook until 84C. add in softened gelatin, followed by kirsch. whisk whipping cream until soft peaks then fold into the above. pour mixture into a 24cm x 16cm tray & refrigerate until firm then cut out rounds using 5cm round cutter.
3. to make the mousse au cassis, whisk together egg yolks, sugar, vanilla bean & 120g cassis puree then boil mixture until 84C, strain then add in softened gelatin, creme de cassis & 80g cassis puree, followed by whipped cream & italian meringue.
4. to make the garniture (berry sauce), cook raspberry puree & sugar on low heat in a saucepan until sugar is dissolved. add in blueberries & raspberries and stir while breaking up the berries. stir in lemon juice and cook for a few more mins until thickened.
5. to make the glacage au cassis, mix the mirror gel and cassis puree together and stir until well combined.
6. to assemble, cut and line sponge to fit mousse rings. soak bottom of the sponge generously with syrup then add in 1 tbsp of the garniture followed by mousse au cassis to come up to half the height of the rings. freeze until firm, then place bavarois au kirsch on top then top up with more mousse au cassis until rim. level with spatula then freeze until firm. glaze then remove mousse from rings and decorate.
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