Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mousse
Meringue discs
To serve
How it's done
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Mousse
Place the blackberries, sugar and water in a pan, mix, cover and cook for approx. 3 mins. until soft, then puree. Stir the gelatine into the hot blackberry puree, press through a sieve into a bowl (yields approx. 120 g), leave to cool. Cover and chill the puree for approx. 10 mins. until it is just set at the edges. Using a whisk, mix the quark into the blackberry mixture. Using a rubber spatula, carefully fold in the whipped cream. Transfer the mousse to a piping bag with a smooth nozzle (approx. 15 mm in diameter), chill for approx. 3 hrs.
Meringue discs
Beat the egg whites and salt until stiff using the whisk on a food processor. Add half the sugar and continue beating until the egg whites turn glossy. Add the remainder of the sugar and continue beating until the egg whites become very stiff and glossy. Carefully fold the hazelnuts into the beaten egg whites using a rubber spatula. Transfer the mixture to a second piping bag with a smooth nozzle (approx. 15 mm in diameter), pipe 4 meringue discs (approx. 10 cm in diameter) in a spiral motion onto a baking tray lined with baking paper.
To bake/dry
Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.
To serve
Pipe the mousse on top of the meringue discs, decorate with the blackberries and chocolate shavings.
| Note: | Use fresh blackberries in summer. |
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