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Lemon Blackberry Mousse Cake

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Lemon Blackberry Mousse Cake

Ingredients

  •  2  eggs (at room temperature)
  • 70 g granulated sugar (1/3 cup)
  • 70 g ground toasted pistachio nuts (2/3 cup)
  • 10 g all-purpose flour (1 tbsp)
  • 15 g unsalted butter, melted (1 tbsp)
  • 60 g chopped white chocolate (2 oz)
  • 1 tbsp whipping cream
  • 50 g chopped toasted pistachio nuts (1/2 cup)
  • 350 g fresh or frozen blackberries (12 oz)
  • 70 g granulated sugar` (1/3 cup)
  • 1 tbsp lemon juice
  • 5 g gelatin powder (1/2 tbsp)
  • 30 g cold water (2 tbsp)
  • 240 g cold whipping cream (1 cup)
  • 3  large egg yolks
  • 100 g granulated sugar (1/2 cup)
  • 2  lemons, zested
  • 60 ml fresh lemon juice (1/4 cup)
  • 1  pinch salt
  • 63 g unsalted butter, softened and cubed (4 1/2 tbsp)
  • 5 g gelatin powder (1/2 tbsp)
  • 240 g cold whipping cream (1 cup)
  • 250 g fresh or frozen blackberries (8.75 oz)
  • 60 g granulated sugar (4 tbsp)
  • 1 tsp lemon juice
  • 5 g gelatin powder (1/2 tbsp)
  • 30 g cold water (2 tbsp)

Instructions:

Preheat oven to 350F (180C). Grease an 8-inch (20cm) pan, line with parchment paper and flour the bottom and sides of the pan.

In a large bowl add eggs and sugar. Beat until light and fluffy and reaches the ribbon stage (meaning that when you lift the whisk over the mixture the batter should fall slowly forming a ribbon that will hold its shape for a few minutes), about 5 minutes.

Gradually fold in ground pistachio, flour, being careful not to overmix and lose the air you have in your eggs.

Pour the melted butter over the top of your batter and gently fold to combine, being careful not to overmix.

Pour the batter into the prepared pan and bake for about 15-17 minutes until golden and a toothpick inserted into the center of the cake comes out clean. Remove from oven, let it cool in the pan for 10 minutes and transfer to a cooling rack to cool completely.

Prepare blackberry puree so it has time to cool before preparing the blackberry mousse. Place blackberries, sugar, and lemon juice in a small saucepan and place over medium heat. Bring to a boil, and cook for 5 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 minutes. Add the gelatine to the warm blackberry puree and stir to dissolve. Let the blackberry mixture cool at room temperature while you prepare the rest.

Prepare lemon curd so it has time to cool before preparing the lemon mousse. Whisk together egg yolks, sugar, lemon zest, lemon juice, and salt in a large metal bowl or the top pot of a double boiler.

Place over a pot filled with one inch of barely simmering water. Cook over medium heat, whisking constantly until thick and similar in texture to a Hollandaise sauce, about 5-10 minutes.

Remove from heat and whisk in butter.

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 minutes. Add the gelatine to the warm lemon curd and stir to dissolve. Let the lemon curd cool at room temperature while you prepare the rest.

Place chocolate and cream into a small microwave-safe and cook in the microwave in 10-second bursts, stirring between each burst, until the chocolate is melted. When melted stir in the chopped pistachio.

Line an 8-inch/20 cm cake ring with an acetate sheet and place the ring on the serving platter. Add the pistachio cake. Spread chocolate pistachio over the cake and set aside or refrigerate until you prepare the mousse.

Next prepare the blackberry mousse: Whip the chilled whipping cream until stiff peaks form. Add the cooled blackberry mixture and mix until well combined. Pour over the set white chocolate layer over the cake. Refrigerate for 30 minutes.

Next prepare the lemon mousse: Whip the chilled whipping cream until stiff peaks form. Add the cooled lemon curd and mix until well combined. Pour over the set blackberry mousse layer. Refrigerate for 4 hours or freeze for 2 hours to set completely.

Place the blackberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.

Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature and pour over the lemon mousse. Let set for 2 hours in the fridge

To finish, decorate with fresh blackberries, pistachio nuts and lemon slices.

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