Raspberry & White Chocolate Marble Mousse
Chocolate Cookie, Cookie Crumb, Belnap Solution, White Mirror Glaze, White Chocolate Fond / Mousse Layer and Raspberry Fond / Mousse Layer — a Dawn Foods recipe in 6 components, makes 2 x 8" round tins / hoops. Uses Dawn Dark Devil’s Chocolate Cookie Base 12.5 kg and Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate.
- mixing time (cookie dough, butter)
- 2-3 min
- mixing speed (cookie dough)
- slow
- baking time (cookie)
- 20 min
- water temperature (mousse layers)
- min 22 °C
- chilling time (raspberry layer)
- 1 hour
- freezing time (assembled bases)
- min 5 hours
- glaze warming temperature (white mirror glaze)
- 38 °C
Ingredients
Chocolate Cookie
| Ingredient | Quantity |
|---|---|
| Dawn Dark Devil’s Chocolate Cookie Base 12.5 kg | 1000 g |
| Butter (softened) | 160 g |
| Water | 60 g |
Cookie Crumb
| Ingredient | Quantity |
|---|---|
| Prepared Chocolate Cookie Crumb | 700 g |
| Melted Butter | 200 g |
Belnap Solution
| Ingredient | Quantity |
|---|---|
| Dawn Belnap Neutral | 200 g |
| Water | 100 g |
White Mirror Glaze
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel White | 1000 g |
| Pre-made Belnap Solution | 250 g |
White Chocolate Fond / Mousse Layer
| Ingredient | Quantity |
|---|---|
| Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate | 120 g |
| Water (min 22C) | 120 g |
| Lightly Whipped Cream | 600 g |
Raspberry Fond / Mousse Layer
| Ingredient | Quantity |
|---|---|
| Dawn Raspberry Fond | 120 g |
| Water (min 22C) | 120 g |
| Lightly Whipped Cream | 600 g |
Method
- Chocolate Cookie
Add the cookie base and the butter to a mixing bowl fitted with a beater. Mix on slow speed for 2-3 minutes until the butter is fully combined.
- Chocolate Cookie
Add the water and continue mixing on slow speed until a dough has formed.
- Chocolate Cookie
Spread the dough out onto a baking tray and bake for approximately 20 minutes (enough so that the cookie will be dry and not soft and chewy).
- Chocolate Cookie
Allow the cooked cookie dough to cool thoroughly.
- Chocolate Cookie
Crumb the cooled cookie in a food processor.
- Cookie Crumb
Mix the cookie crumb and melted butter together until fully incorporated.
- Belnap Solution
Place the Dawn Belnap into a saucepan and mix until smooth.
- Belnap Solution
Add the water and mix in, then place the saucepan onto a hob and bring to the boil.
- White Mirror Glaze
Add the Dawn Decorgel White to a bowl and mix until smooth.
- White Mirror Glaze
Add the Belnap solution and stir in.
- White Mirror Glaze
Using a stick blender, blend the mixture until smooth, ensuring not to add air bubbles.
- White Chocolate Fond / Mousse Layer
Dissolve the Dawn White Chocolate Fond powder into the water.
- White Chocolate Fond / Mousse Layer
Fold in 1/3 of the cream and then add the rest of the cream and fold in until fully combined.
- Raspberry Fond / Mousse Layer
Dissolve the Dawn Raspberry Fond powder into the water.
- Raspberry Fond / Mousse Layer
Fold in 1/3 of the cream and then add the rest of the cream and fold in until fully combined.
Assembly: Deposit 400g of the prepared cookie crumb into 2 x 8" round tins / hoops and press down firmly.
Assembly: Deposit 400g of the White Chocolate Fond mixture on each of the cookie crumb bases and place into the chiller until firm.
Assembly: Deposit 400g of the Raspberry Fond mixture on each of the set white chocolate bases and place into the chiller for 1 hour.
Assembly: Place the chilled bases in the freezer for at least 5 hours (preferably overnight).
Assembly: Remove the bases from the freezer and the tins and place onto a cooling wire.
Assembly: Warm the white mirror glaze in the microwave to 38°C.
Assembly: Remove 100g of the glaze and add red / pink colouring.
Assembly: Pour the white mirror glaze over the frozen bases.
Assembly: Add spots of the pink coloured glaze to the top and draw a palette knife lightly over the surface.
Assembly: Decorate as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.