Mousse's Egg Custards & Bavorois
Traditional French Chocolate Mousse
The science involved in successfully making a chocolate mousse, essentially using just three ingredient to make such a decadent dessert is indeed extensive; however, it truly emphasizes the role food science plays in cooking.
Understanding the principles of why & how is
In cooking, food science plays a crucial role in understanding the chemical & physical changes that occur during cooking & how they affect the quality & safety of food
Ingredients:
14 oz. dark pastry chocolate, between 60 & 70% cocoa
8 large eggs, at room temperature
Method:
Melt the dark chocolate in a bain-marie. Then set it aside until it cools.
Separate the egg yolk from the whites.
Add the egg whites to the bowl of a stand mixer & whisk on low speed until you see a foam starting to form. Add castor sugar gradually until fully incorporated prior to adding additional; you can include Cream of Tartar during the first sugar addition & whilst the egg whites are still a foam.
As discussed below, sugar & Cream of Tartar or some form of acid all act as a stabilizer due to their denaturing ability of the proteins in the egg whites, which assists the stability of the foam
Once the chocolate is cool, add the egg yolks & beat vigorously with a whisk for 2 minutes.
Incorporate the whipped egg whites into the chocolate mixture in 2 or 3 batches, lifting & folding gently but under no circumstances consider whisking the whites as the peaks will collapse
Pour the mousse into ramekins or cups, & leave to rest in the refrigerator for a minimum of 2½ hours before serving.
The percentage of cocoa solids in chocolate used for making mousse can affect the texture, flavour, & sweetness of the final product. Chocolate with a higher percentage of cocoa solids, such as 60-70%, is preferred for making mousse because it has a more intense chocolate flavour & less sugar than milk chocolate
The sugar content of dark chocolate with 60-70% cocoa solids can vary depending on the brand & recipe. Dark chocolate with 70-85% cocoa solids typically contains approximately 24.23 grams of sugar per 100gms. However, this amount can vary considerably & it is always recommended that you read the manufacturers nutritional values on the packet.
Fresh egg whites will whip up quicker & be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature. Separate the eggs when they are cold & let the whites come to room temperature prior to whipping to a soft peak.
You can pasteurize fresh eggs by following these steps:
1. Use fresh eggs that are free of cracks & have not passed their expiration date.
2. Bring a pot of water to a temperature of 60°C
3. Carefully place the eggs in the water & maintain the temperature at 60°C for 3 minutes.
4. Remove the eggs from the water & rinse them with cold water.
5. Alternatively, you can use a sous vide machine to pasteurize eggs. Preheat the immersion circulator to 57°C, submerge the eggs in the water, & cook for 75-80 minutes.
Cream of tartar is an acidic byproduct of fermenting grapes. When added to egg whites before beating, cream of tartar helps stabilize the tiny air bubbles in the egg whites by preventing the egg proteins from sticking together. This speeds up the egg white whipping process & contributes to a stable, glossy meringue.
Lemon juice, freshly squeezed or otherwise, is also acidic & can be used to stabilize egg whites in the same way as cream of tartar 1. The citric acid in lemon juice helps denature the egg proteins, which allows them to form a stable foam
When making meringue, it is recommended to add sugar gradually, a little at a time, instead of all at once. This is because adding sugar slowly ensures that the sugar gets absorbed into the egg whites & eliminates a gritty texture. Adding sugar to the egg whites coats the bubbles, preventing them from continuing to expand & potentially overwhipping & collapsing. Sugar also stabilizes the mixture, making it less likely to collapse either during or after mixing
Chocolate Mousse
Ingredients:
(140g) semisweet chocolate or bittersweet chocolate, finely chopped
2 large egg yolks, at room temperature
50gms granulated sugar
pinch table salt
284gms heavy cream, cold; divided
¾ tsp pure vanilla extract
Topping
60mls heavy cream, cold
mini chocolate chips or chocolate bar, for garnish
Method:
To make the chocolate mousse: Place the chopped chocolate in a large heatproof bowl. Position a fine mesh sieve over the top.
In a medium saucepan off the heat, whisk the egg yolks. Add the sugar & salt & whisk until well combined. Gradually add 113gms of the heavy cream & whisk until fully incorporated, being sure to reach the creases of the pan. Set over medium heat & cook, whisking constantly, until the mixture reaches 70ºC when measured with a digital thermometer (it will be thick enough to coat the back of a metal spoon).
Pour the mixture through the sieve into the bowl with the chocolate. Add the vanilla & espresso powder. Discard any of the solids that collect in the sieve.
Gently whisk the chocolate mixture until smooth, then let it cool to room temperature, stirring occasionally to promote even cooling, 20 to 30 minutes.
In the bowl of a stand mixer fitted with the whisk, beat the remaining ¾ cups (170g) of the heavy cream until you reach stiff peaks (a peak should support itself without drooping over). Whisk 1/3 of the whipped cream into the chocolate mixture to lighten it, then add the remaining whipped cream & gently fold until no white streaks remain.
Transfer the chocolate mousse to a large serving bowl or to individual ramekins, small glasses, or jars. Cover & chill the chocolate mousse until set, at least 6 hours.
To make the topping: When ready to serve, whip the cream to soft peaks using your favourite method: beating with an electric hand mixer or stand mixer fitted with the whisk, shaking a Mason jar, or whipping by hand with a whisk. Serve the chocolate mousse with a dollop of whipped cream on top, garnished with a sprinkling of mini chocolate chips or shavings from a chocolate bar.
Storage information: Store covered chocolate mousse, without any toppings, in the refrigerator for up to 4 days. Freeze for longer storage & enjoy as a frozen treat.
The percentage of the chocolate you use will affect how firmly the mousse sets; we have found that the best results are made with chocolate with a cocoa content between 60 & 66%. Chocolate with a higher percentage will make mousse that we consider too firm, whereas milk chocolate produces mousse that is too soft to properly set. Use a blend of higher & darker percentages at your discretion, being sure to keep the average cocoa content close to 60% for best results.
Crème Brûlée
Ingredients:
1 ½ cups (355ml) heavy cream
1 ½ cups (355ml) whole milk
1 vanilla bean, split lengthwise & scraped
¼ tsp kosher salt; for table salt, use half as much by volume
7 large egg yolks (98g)
½ cup (100g) granulated sugar
Just-boiled water, for the water bath
Raw or granulated sugar, for topping
Method:
In a saucepan, combine heavy cream, whole milk, vanilla bean & seeds, & salt. Bring to a gentle simmer over medium-low heat, then remove from heat, cover, & let stand 1 hour.
Adjust oven rack to middle position & preheat oven to 163ºC. In a large bowl, whisk yolks with granulated sugar until smooth (do not combine the sugar & yolks until you are ready to add the dairy; if left to stand before adding the dairy, the sugar will absorb moisture from the yolks & leave behind hard, clumpy bits, commonly referred to as “burning” the yolks).
Set a fine-mesh strainer over yolk mixture & pour cream mixture through; discard vanilla bean. Whisk custard base until thoroughly combined.
Set six 125ml ramekins in a large baking dish. Divide custard base evenly among the ramekins, filling them to just below the rim.
Pour just-boiled—but not boiling—water into baking dish until it comes 2/3 of the way up the ramekins; Carefully transfer baking dish to middle rack of oven & bake until custards are just set (they should jiggle
slightly in the middle & register 79ºC to 81ºC on an instant-read thermometer inserted in the centre), about 35 minutes.
Remove from oven & carefully transfer ramekins to a cooling rack. Allow custards to cool to room temperature, & refrigerate until set.
To finish & serve, let custards stand for 20 minutes at room temperature. Right before serving, top the surface of each custard with an even layer of raw sugar (about 2 teaspoons per ramekin), swirling the ramekins to distribute the sugar evenly. Working in a circular motion, use a butane blowtorch to pass a flame over the top of each crème brûlée, just above the surface of the custard, until the sugar has caramelized & melted into a glossy, crackling sheet & turned golden brown.
(how closely & how long you should torch your custards will depend on the strength of your blowtorch; watch the sugar carefully as you pass the torch over the surface of the custard to avoid scorching your crème brûlées).
Cool slightly for 1 to 2 minutes, then serve immediately.
Crème Brûlée Cheesecake
Ingredients:
Crust
500gms scotch finger biscuits
½ cup Butter melted
1 tbsp granulated sugar
Filling
750gms Cream cheese softened
250mls sour cream full fat
250mls culinary cream
1 cup granulated sugar
3 tsp vanilla extract
3 eggs
2 egg yolks
2 tbsp cornflour
Topping
1 tbsp granulated sugar
Method:
Prepare a 9-inch springform pan with parchment paper, & preheat an oven to 180c (350f).
Pulse scotch finger biscuits in a food processor until fine crumbs form.
Into a small to medium mixing bowl, add the biscuit crumbs, granulated sugar, & melted butter. Mix until the crumbs are evenly coated with butter.
Transfer the crumbs into a prepared spring form cake pan, pressing evenly & firmly into the pan.
Bake the crust in 180ºC preheated oven for 7-8 minutes. Remove from oven & cool to room temperature.
Lower the temperature to 140ºC. In a large mixing bowl, add the cream cheese, granulated sugar, & vanilla extract, & mix with an electric hand mixer until creamy.
Add the sour cream, eggs, & egg yolks & mix until well combined. Make a slurry of cornflour & 50mls of culinary cream & add to the sour cream/egg mixture until combined.
In another bowl, whip the culinary cream to stiff peaks & fold gently into the cream cheese mix & combine well.
Pour the cheesecake batter over the crust, & disperse air bubbles by gently tapping the pan onto a flat surface & bake at 140ºC for about an hour or until the edges of the cheesecake are set, but the middle still has a wobble.
Cool & refrigerate in an airtight container until required.
Using the same process as for crème brûlée, top the chilled cheesecake evenly with granulated sugar & using a butane blowtorch, apply heat just above the surface of the cheesecake to caramelized the sugar & form a firm crust
Layered Coffee Bavarois
Ingredients:
14gms gelatine
50 mls water
8 egg yolks
300gms caster sugar
300 mls espresso coffee
300 mls whole milk
500 mls whipping cream
Soak the gelatine in cold water to bloom.
In a large bowl, whisk egg yolks with the caster sugar until a foam forms.
Bring milk to a gentle simmer & add 50mls only to the egg yolks to temper, while continually stirring. Slowly add additional hot milk to the egg mixture in increments of 50mls until increasing to 100mls each addition.
The proteins in the egg yokls will begin to coagulate at 68.3c with the vascosity of the custard slowly increasing as you continue to cook: however, the proteins will become solid at 73.8c & using an infra-red digital thermometer is highly recommended to avoid curdgling. Remove from heat a full degree below 73.8c & stop the cooking process by placing in a ice bath.
Set up a water bath & bring to a boil, reduce to a simmer & add egg & milk mixture. Continue to cook until custard napes the back of a spoon. This is an indication that the custard has reached & possibly exceeded a temperature of 68.3ºC. Remove immediately as the egg yolks have started to coagulate & you need to stop the cooking process.
The Variables of Gelatine: Gelatine is a collagen used in cooking derived from either veal, beef or pork. Of course, there are gelatines which have a plant-based origin but I will address these in a separate module.
Gelatine will set completely at a temperature below 4ºC& will dissolves at 35ºC giving it a velvety mouthfeel
Gelatine is manufactured in 4 distinct grades, BRONZE, SILVER, GOLD & PLATINUM with each grade having a different strength or “bloom”.
The sheet size in which gelatine is manufactured is adjusted accordingly to determine strength. The bigger the sheet, the stronger the bloom. Sheet for sheet, all grades have the same setting properties.
One sheet will set approximately 100mls of liquid to a soft set. It is the most commonly use grade in commercial kitchens.
The setting properties of gelatine can be influenced by several factors:
1. Certain fruits, like pineapple, papaya, and banana, contain enzymes such as bromelain, papain, and amylases.
2. These enzymes can break down gelatine by hydrolysing its protein structure.
3. For example, canned pineapples (with active enzymes) can cause gelatine to “melt” in dishes like fruit salad.
4. The pH level of fruit samples also plays a role in gelatine denaturation.
5. Salt has an adverse effect on gelatine & will decrease it’s efficiency
6. Tropical fruits need to be cooked prior to adding gelatine, as they contain enzymes that will break down the gel.
Most sugars, milk & alcohol increases the strength of gelatine
When adding gelatine to a liquid, ensure that the liquid is not at boiling as this will weaken the set. Excessively high temperatures & gelatine are not a good match.
Add the bloomed gelatine to the expresso coffee.
The term “Bavarois” (Bavarian) comes from the French term “bavarois”, that implies the word pudding:
Coffee Bavarois
Ingredients:
3 egg yolks
½ cup castor sugar
1 ½ cups milk
1 tbsp gelatine
3 tbsp water
3 medium custard apples
300ml carton thickened cream
mixed berry, strawberries, black or blueberries for garnish
strawberry coulis
lemon or lime rind
Method:
Prepare strawberry coulis & refrigerate until required.
Whisk egg yolks & sugar in small bowl until thick & pale. Heat milk with lemon rind in saucepan to infuse; however, it is imperative not to boil milk when apply an acid for reasons mentioned below:
Lemon, like other acids, can curdle dairy products due to a change in pH. Let us investigate exactly why an acid will curdle milk.
1. Milk contains proteins, like casein, that are in a state of delicate balance. When milk is in its normal state, these proteins repel each other, allowing them to distribute evenly throughout the milk & giving milk its smooth texture1.
2. When an acid such as lemon juice is added to milk, it lowers the pH of the milk. This acidification causes the casein proteins to denature, or unwind. Once denatured, these proteins are free to interact with each other & clump together. This clumping of proteins gives the milk a curdled appearance.
3. So, when you add lemon or any other acids for that matter to milk, it changes the pH & causes the proteins to denature & clump together, resulting in curdling.
Houston, we have a problem: “How do we add an acid to milk or other dairy products without denaturing the proteins.” There are actually numerous ways to prevent an acid from curdling dairy products; below we discuss this & other influencing factors that can cause milk to curdle.
1. Heat it slowly over low heat & stir it frequently. Rapid heating can cause the proteins in the milk to denature & curdle.
2. Avoid adding acidic ingredients, such as lemon juice or vinegar, to hot milk. If you need to use an acid, add it after the milk has been heated.
3. Add a pinch of baking soda to the milk when heating1. The baking soda will help neutralize the acid, reducing the chances of your milk curdling.
4. Stabilize with a starch. Starches like flour or cornstarch help stabilize the milk emulsion, preventing it from separating.
5. Avoid strong acids. If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle.
6. Temper the milk. Do not add cold milk directly into a hot liquid. Instead, whisk small amounts of the hot liquid into the cold milk. When the milk is warm, then add it into the hot liquid.
7. Use cream instead of milk. Dairy products with higher fat content, such as whipping cream & heavy cream, are less prone to curdling.
8. Use pasteurized milk. Pasteurized milk has been heated to a specific temperature to kill off any harmful bacteria, which can also help prevent curdling.
9. Use full-fat milk. The higher fat content can provide more stability when exposed to heat or acidity
Remove rind, whisk egg yolk mixture into milk, stir over low heat until your custard starts to thicken & naps the back of a spoon, remove from heat & cool to room temperature
Sprinkle gelatin over water to bloom, & fold into custard mixture to distribute the gelatine evenly. Fold both the puréed custard apple flesh & whipped cream into your custard.
Pour into 6 lightly oiled ramekins or preferred moulds & refrigerate overnight to set.
To serve, de-mould onto serving plates, drizzle over strawberry coulis & position fresh mixed on or around the base of the bavarois
Custard apples (also known as “cherimoya”) have a somewhat deceiving name—they are not actually an apple at all, but a type of flavourful tree fruit that grows mostly in subtropical regions. However, their sweet, creamy flesh makes them worthy of the custard comparison.
How to prepare a custard apple:
Cut the custard apple in half: Slice the fruit open lengthwise, from the woody stem to the rounded bottom, then separate the two halves.
Scoop out the pale flesh with a spoon: Run the edge of the spoon around the underside of the skin to loosen the edible flesh. It should come out in large chunks. Unlike regular apples, custard apples should always be eaten without the skin.
Remove any seeds you find: Around the core of the custard apple there will be a cluster of small, dark seeds. Use the tines of a fork to dig out these seeds, or pick them out with your fingers.
Vanilla Custard
Ingredients:
¾ cup (150g) sugar
¼ cup (28g) cornstarch
¼ tsp kosher salt
6 large egg yolks
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
2 tbsp (28g) unsalted butter
1 tbsp vanilla extract
How To Make a Custard
At its most basic, custard is essentially a liquid thickened by eggs & heat. This custard uses egg yolks instead of whole eggs & heavy cream in addition to milk, making it smoother & richer.
It is cooked on the stove, rather than a baked custard, making it similar to a pudding or pastry cream. All in all, vanilla custard is pretty quick to prepare, just about 30 minutes of hands-on work. But it is important to keep in mind that it needs at least 3 hours to chill. It’s a great weekend recipe, or to make ahead during the week.
Whisked the egg yolks, cornstarch, & salt with the sugar in a medium mixing bowl. Milk & cream are combined in a heavy-bottomed saucepan & brought just to a simmer. The hot milk is slowly whisked into the egg yolks a splash at a time to temper them. This method heats the egg yolks slowly & gently, preventing them from cooking too quickly & curdling.
Then, the custard is poured back into the saucepan to cook again on medium-low heat until thickened. Once the custard is cooked, you can add extra flavor & richness by whisking in butter & vanilla extract.
To ensure the custard is velvety smooth, it’s poured through a strainer into a large bowl to work out any possible lumps. Then it’s covered with plastic wrap directly on the surface of the custard & cooled before serving.
How To Prevent Your Custard from Turning into Scrambled Eggs: Custard has a reputation for being finicky due to the risk of overcooking & curdling the eggs. But equipped with this recipe & these tips, I promise you will never end up with scrambled eggs & will always achieve a silky vanilla custard.
The most essential tip is to use gentle heat: Never set the stove higher than medium-low when making custard. If the heat is too high, all sorts of issues can arise. You could scorch the milk & cream right in the first step. The custard could overcook, curdle, & burn. It’s even less likely to thicken properly if it’s cooked too quickly. By slowing down the cooking process with low heat & whisking constantly, you lower the risk of curdling & make a much smoother, creamy custard.
This recipe has some preventative measures built right in as well: By whisking the egg yolks with the sugar & cornstarch ahead of time, you already protect the egg proteins in the yolks with two ingredients that slow down the coagulation process. And tempering the egg yolks (adding a small amount of the hot milk to the yolks before adding the rest of the milk) helps prevent the yolks from curdling as well. The small amount of milk whisked into the yolks in each addition gradually & gently raises the temperature of the yolks.
By only using low or medium-low heat, keeping a watchful eye, & whisking constantly, you’re sure to make a satiny smooth custard every time.
Method:
Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, & salt.
Whisk in the egg yolks: Add the egg yolks & whisk until the mixture is pale & smooth, about 1 minute. If your mixing bowl doesn’t have a non-slip bottom, place the bowl on a damp towel so it doesn’t slide in the next step. Keep your bowl close by the stove.
Bring the milk & cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk & cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk & cream should just come to a simmer with small bubbles along the edges of the pan. Don’t let it reach a rolling boil.
Temper the egg yolks: As soon as the milk & cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
Cook the custard: Pour the custard back into the saucepan & cook over medium-low heat, whisking constantly, until the custard begins to simmer & thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted & completely incorporated. Stir in the vanilla extract.
Strain & chill: Pour the custard through a fine-mesh strainer into a medium bowl & cover with plastic
wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
White Chocolate & Raspberry Purée Mousse w/ Irish Cream
Ingredients:
Raspberry Purée:
250gms frozen unsweetened raspberries, thawed
50gms sugar
50mls freshly squeezed lemon juice
1 tbsp cornstarch
3 tbsp cold water
White Chocolate Mousse
50mls cold water
14gms, unflavoured powdered or sheet gelatine
250gms white chocolate, finely chopped
80gms unsalted butter, room temperature
500mls heavy cream
80gms unsalted butter, room temperature
150mls Irish cream
Fresh raspberries & mint sprigs for garnish
Method:
Raspberry Purée: Add the raspberries, sugar & lemon juice to a small saucepan, set over a low simmer until the sugar has dissolved & the raspberries start to break down. Remove from heat & run through a fine-mesh strainer set over a bowl & press with a spoon to extract all juice, scraping the underside of the strainer. Discard remaining seeds.
Pour the purée back into the saucepan & set over low heat, slowing include cornstarch slurry & fold into the sauce. Remove from heat & chill until required.
White Chocolate Mousse: Heat 100mls of the heavy cream in a small saucepan, add white chocolate & stir to thoroughly incorporate & melt. Remove from heat, fold in butter & Irish cream & the bloomed gelatine & combine well. Cool ganache to room temperature.
Whish the remaining 400mls of heavy cream with the sugar to firm peaks & slowly fold into the ganache.
To Assemble: Pipe a layer of mousse into serving vessel & spoon chilled raspberry purée on top; repeat process alternating between mousse & purée until complete. Refrigerate until set.
Garnish each serving with fresh raspberries & mint.
Method:
Hand-cut bread is cubed & soaked in cream & condensed milk with the right amount of vanilla & cinnamon. Combined with apples & walnuts, it’s then topped with a decadent butterscotch caramel sauce. Perfect on its own but even better served with vanilla ice cream!
Butterscotch Sauce:
In a heavy based saucepan over medium heat, combine the sugars & butter & cook just until the sugar is melted. Raise the heat to medium-high, & add the vanilla bean.
Add the cream in four additions, bringing the sauce to a simmer & allowing it to partially reduce before adding more (about 4 to 6 minutes). Stir the mixture as necessary to keep it from boiling over.
Once all the cream is added & the sauce thickens slightly (it should just begin to fall in a sheet from the spoon), remove from the heat & add the salts & vanilla. Cool completely before using.
Raspberry Yoghurt & Chocolate Mousse
Ingredients:
Chocolate Mousse:
400 gms dark chocolate, between 60% cocoa
2 large eggs yolks, at room temperature
pinch table salt
300 gms whipping cream, cold
8 egg whites
Cream of Tatar
castor sugar
¾ tsp pure vanilla extract
Raspberry Yoghurt Mousse:
200 gms raspberries fresh or frozen
1 ½ tbsp castor sugar
½ tbsp lemon juice
200 gms plain Greek yoghurt
300 gms whipping cream
Garnish:
12 Fresh raspberries
mint leaves
Method:
Prepare the Chocolate Mousse:
Melt the dark chocolate over a water bath & set aside to cool.
Separate the egg yolks from the whites.
Add the egg whites to the bowl of a stand mixer & whisk on low speed until you see a foam starting to form. Add castor sugar gradually until fully incorporated prior to adding additional; you can include Cream of Tartar during the first sugar addition & whilst the egg whites are still a foam.
As discussed below, sugar & Cream of Tartar or some form of acid will act as a stabilizer due to their denaturing ability of the proteins in the egg whites, which assists the stability of the foam
Continue to whisk until soft peaks form, set aside
Whisk the whipping cream to form soft peaks & set aside
Once the chocolate has cooled sufficiently, add the egg yolks & whisk on medium speed for 2 minutes.
Remove bowl from stand mixer & incorporate firstly the whipped cream by slowing folding into the melted chocolate/egg yolk mixture. Repeat the same process for the whipped egg whites gently folding into the chocolate mixture in batches, lifting & folding gently. Add the vanilla extract & fold into the mixture.
Place the jars in a suitably sized muffin tray & tilt at a desired angle & pour 150 mls of chocolate mousse into jars, & leave to rest in the refrigerator for a minimum of 2½-3 hours.
“The above chocolate mousse is not meant to be a classical French mousse; rather, the recipe incorporates air by the addition of whipped cream & egg whites which will produce a light & aerated texture as opposed to the more traditional & dense French version”.
Prepare the Strawberry Mousse:
While the chocolate mousse is setting. Mix the washed raspberries with castor sugar & lemon juice & let them sit for 20 minutes.
Add the whipping cream to a medium-sized mixing bowl & whisk with a hand, or a stand mixer until stiff peaks form. Set aside.
Puree the raspberry mixture & pass through a fine mesh chinois into a mixing bowl, add the yoghurt, castor sugar & bloomed gelatine & mix well.
Fold in the whipping cream to the raspberry mixture until fully incorporated.
Use a piping bag or jug & slowly add 150 mls of the raspberry yoghurt mousse to the chocolate mousse.
Refrigerate overnight to set & decorate with fresh raspberries & mint leaves.