Brownie- Based Lemon Mousse With Raspberry

Lemon mousse, brownie based mini cake with bits of cocoa beans and raspberry. All gluten-free.

90g dark chocolate

90 g butter

100g sugar

2 eggs

90g polenta

15 g cocoa powder

1/2 teaspoon gluten-free baking powder

a pinch of salt

3-4 cocoa beans

130g fresh/frozen raspberries

Melt the chocolate and the butter in a heatproof bowl set over simmering water.

Add the sugar and melt it. Let the mixture cool a bit.

Using a hand whisk add the eggs one by one.

Mix the polenta, the baking powder, the salt and the cocoa powder.

Add the polenta and cocoa mix to the chocolate mixture and combine well.

Using a sharp knife, chop a few cocoa beans.

Cover a pan with parchment paper and transfer the mixture. Spread it evenly, about 1 cm thick. Save a few raspberries for decoration purposes, put the rest and the chopped cocoa beans on top of the mixture.

Bake the brownie in a preheated oven (180 ℃), for about 15-20 minutes.

250g lemon juice

grated zest of 1 non-waxed lemon

8 gelatine sheets

250g double cream

125 g sugar

70g water

125 g egg yolks (approx. 6)

Soak the gelatine sheets in cold water.

Pour the lemon juice and the zest in a heatproof bowl and gently heat it over simmering water to 40-45℃, remove from the heat.

Squeeze excess water from the gelatine sheets and add to the warm lemon juice one by one. Put the lemon juice into the refrigerator for 15 minutes.

Put the egg yolks into the bowl of a stand mixer and whisk them until they get light yellow and fluffy.

Put the water and the sugar into a saucepan and boil it until it reaches 120℃.

Slowly pour the hot sugar syrup into the bowl, while constantly whisking the egg yolks at a high speed. Keep on whisking until the mixture gets cold.

Combine the foamy egg yolk and the cooled lemon juice.

Using an electric whisk, beat the double cream until it forms soft peaks.

Gently fold in the whipped cream into the lemony mixture, and pour it into a pastry bag. Set it aside for 10 minutes.

Melt 50 g of chocolate over simmering water.

Make a piping cone from parchment paper.

Put the melted chocolate into the piping cone, and draw circles onto a baking sheet, then put it into the freezer.

Slightly oil the inside of a cake ring, so that it will be easily removed. Cut a circle of the brownie.

Fill the ring with the lemon mixture to the desired height.

Remove the ring, decorate with the chocolate and a few raspberries.