A refined selection showcasing chocolate mousse, lemon tartlets, and raspberry financiers with fresh garnishes.
# Ingredients:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 0.5 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 0.8 cup all-purpose flour
07 - 3.5 tbsp unsalted butter, cold and cubed
08 - 2 tbsp powdered sugar
09 - 1 egg yolk
10 - 1 tbsp cold water
11 - Zest of 1 lemon
12 - 2 tbsp fresh lemon juice
13 - 3.5 tbsp granulated sugar
14 - 1 whole egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 0.4 cup almond flour
18 - 0.3 cup all-purpose flour
19 - 0.6 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 3.5 tbsp fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Instructions:
01 - Melt dark chocolate using a double boiler or microwave; allow to cool slightly. Beat egg yolks with half the sugar until pale and incorporate melted chocolate. Whip cream to soft peaks. Separately, beat egg whites with salt until foamy, gradually add remaining sugar, and beat to stiff peaks. Gently fold whipped cream into chocolate mixture, then fold in egg whites. Portion into glasses and chill at least 2 hours.
02 - Combine flour, powdered sugar, and cold butter to form coarse crumbs. Add egg yolk and cold water; knead into dough. Refrigerate for 30 minutes. Roll out dough, cut circles, and press into mini tartlet molds. Prick bases and bake at 350°F (180°C) for 12 minutes; cool thoroughly. Whisk egg, sugar, lemon zest, and lemon juice, then cook over low heat until thickened. Stir in butter and fill tartlet shells. Chill until set.
03 - Brown butter over medium heat until golden and nutty; cool. Mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla extract, then add cooled browned butter. Divide batter into mini muffin pans, pressing a raspberry into each. Bake at 350°F (180°C) for 15 minutes and cool.
04 - Arrange one chocolate mousse, one lemon tartlet, and one raspberry financier per serving plate. Garnish with edible gold dust or glitter, fresh mint leaves, and mixed berries for an elegant presentation.
