Harissa heart by Lorena Mihelčić

NECESSARY MATERIAL: 

• Silicone mold Silikomart Universo 90 and Silikomart Half Sphere SF006
• Kitchen robot
• Silicon spatula
• Hand blender
• Baking paper
• Long knife
• Cookie cutter

CONFIT WITH RASPBERRIES AND STRAWBERRIES:  

• 30 g raspberry puree (Ravifruit) 
• 20 g strawberry puree (Ravifruit)
• 15 g fresh raspberries  
• 25 g crystal sugar (or more if you wish) 
• 1 g pectin NH
• 3 g lemon juice  

Mix half of the sugar with pectin. Heat the fruit puree, lemon juice, the remaining part of the sugar and fresh fruit in a bowl on medium heat. When the fruit has warmed up to about 40 degrees, immediately add the sugar and pectin, and cook everything together, stirring with a whisk for about 3 minutes so that the pectin begins to work. Let it cool for a minute, then pour into the prepared small hemispherical molds Silikomart SF006 using a teaspoon. Fill it to the top and continue until you use up all the fruit filling. Leave it in the fridge for 10 minutes, and then put it in the freezer to freeze completely for about 3-4 hours.

DACQUOISE WITH FLOWER GARDEN TEA: 

• 82 g eggwhite
• 30 g crystal sugar
• pinch of salt 
• 5 g raspberry powder
• 5 g Flower Garden tea 
• 65 g fine ground almonds (for macarons)
• 15 g plain flour 
• 50 g powdered sugar 

Heat the oven to 180 degrees without ventilation. Put the egg whites in the bowl of the kitchen robot, add a pinch of salt and start mixing. When the egg whites are frothy, slowly add the sugar in three portions and continue to mix until you get a firm and shiny snow. Finely chop the tea, then put it in a plastic container. Add raspberry powder, finely ground almonds, powdered sugar and flour. Mix everything well to remove any lumps. When the egg whites are ready, add all the dry ingredients at once and combine using a silicone spatula in gentle circular movements until everything is combined. Immediately pour the biscuit mixture onto an oven tray lined with baking paper, and flatten it with a long palette knife to a thickness of about 1.5 cm. From the cooled biscuit, cut out round discs that fit the size of the bottom of the silicone mold and save until use or freeze if necessary.

CREME ANGLAISE VANILLA MOUSSE:  

• 40 ml whole milk (3,5% fat)
• 35 g cream (36% fat)
• 85 g white chocolate
• 5 g cocoa butter 
• 190 ml cream (36% fat)
• 2 sheets gelatine
• Nielsen Massey vanilla extract

Soak the gelatin in cold water until it softens, then drain it and leave it aside.
Melt the chocolate and cocoa butter on steam. Heat the egg yolks, vanilla, milk and cream in a pot over medium heat. Cook while stirring all the time with a silicone spatula, until the mixture reaches 82 degrees and thickens slightly. Add previously prepared gelatin sheets to the hot cream. Pour everything over the melted chocolate twice, and mix so that the chocolate melts and combines evenly. In this step, you can use a hand blender to make the emulsion smooth. Let it cool to about 35 degrees, then add lightly whipped cream. We use the mousse immediately.

MIXED WHITE CHOCOLATE GANACHE: 

• 90 g white chocolate
• 60 ml hot cream
• 1 gelatine sheet (optional)
• 150 ml cold cream

Soak the gelatin in water until it softens, then drain it and take it out until use. Put the chocolate in a bowl, then pour over the boiling cream where you have dissolved the gelatin sheet in. Mix everything well until the chocolate melts completely. Then add very cold cream and again combine using a hand blender to get an emulsion. Cover with cling film right over the surface of the ganache and chill for a few hours in the fridge, preferably overnight. The next day, mix the ganache to a firm texture, but not too much, because otherwise it will separate and get a grainy texture.

CRISP ALMOND COOKIE: 

• 120 g flour (T550)
• 20 g almond flour
• 40 g powdered sugar
• 1 vanilla sugar  
• 60 g butter  
• pinch of salt
• 25 g egg

Add flour, almonds, sugar, and salt to the bowl of the mixer on which you have attached the paddle attachment and whisk it to mix the ingredients evenly. Add very cold butter cut into cubes and mix until the mixture becomes crumbly and resembles wet sand. After that, add the egg and mix briefly, just enough to combine it all. Lay it immediately between two pieces of baking paper and spread it approximately 3 mm thick using a rolling pin. Put it in the fridge or freezer for half an hour to make it easier to work with. Cut the chilled dough with a cookie cutter and bake in a preheated oven at 160 degrees for about 15 min.

ASSEMBLING THE DESSERT:

Prepare the Silikomart Universo silicone mold and place it on a flat surface with which you will transfer it to the freezer. With all its components ready and frozen, at last, make the mousse, and only then you can assemble the cake. With the prepared mousse, we fill the cavities of the mold up to 2/3, and then in the middle of each we place a pre-frozen fruit filling. Add a little more mousse to completely cover the fruits, and then press the previously prepared biscuit onto each cake. Continue until you have filled all the molds. This amount is enough for 10 cakes. Freeze them at -25 degrees for a minimum of 6 hours.

The next day, after they have completely frozen, take them out of the mold and spray them with velvet spray or glaze as desired. Transfer each cake to a baked cookie. Mix the ganache to medium-firm peaks and decorate the top of each portion. Stick rose petals in the ganache and press a dehydrated strawberry. Defrost in the fridge for about 2 hours, and then enjoy.