Raspberries and halved strawberries, to serveBiscuit base
20g unsalted butter, meltedChocolate mousse
2 tbsp chocolate pop rocksRaspberry mousse
2 tsp waterRaspberry coulis
2 tsp lemon juiceChocolate Raspberry Macarons
Red gel food colouringMacaron filling
2 tbsp raspberry JamPop rock crumbs
1. Place the four perspex tubes on a tray lined with baking paper.
2. To make biscuit base, process ingredients to form crumbs. Divide among perspex tubes, pressing over base.
3. To make chocolate mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth. Cool slightly. Beat egg and sugar in a small bowl with an electric mixer until pale and thick. Add cream and vanilla. Beat until thick. Add melted chocolate. Beat until combined. Dissolve gelatine in 2 teaspoons of hot water (not boiling). Stir into mousse mixture. Divide among tubes over biscuit base. Sprinkle with pop rocks. Refrigerate.
4. To make raspberry mousse, beat egg and sugar in a small bowl with an electric mixer until pale and thick. Add liqueur, essence and colouring. Beat to combine. Add cream. Beat until thick. Dissolve gelatine in 2 teaspoons of hot water (not boiling). Stir into mousse. Divide among perspex tubes over chocolate layer. Refrigerate for several hours or overnight.
5. To make coulis, combine all ingredients in a small saucepan on low heat. Stir until sugar dissolves and mixture is soft. Push through a fine sieve.
6. When mousse is set, cut tape and peel away perspex.
7. To make chocolate-lace collars for mousse, drizzle remaining strips of perspex widthways with melted chocolate. Wrap around mousse, chocolate-side in. Secure with sticky tape. Refrigerate until set. Gently cut tape and remove perspex.
8. To make macarons, line two oven trays with silicone mats or baking paper.
9. Beat half the egg whites with an electric mixer to form soft peaks. Stir sugar and water in a small saucepan until sugar dissolves and forms a syrup. Bring to 118C. With motor operating, gradually add hot sugar syrup to beaten egg whites, in a thin steady stream, to form a thick, glossy meringue.
10. Sift almond meal and icing sugar into a metal bowl. Stir in remaining egg whites. Fold in meringue in two batches. Fold in enough food colouring to tint mixture pink.
11. Using a piping bag fitted with a 1cm nozzle, pipe mixture into 3cm rounds on prepared tray. Stand at room temperature for 30 minutes or until mixture feels dry to touch and has formed a skin.
12. Preheat oven to 150C. Bake macarons for 15 minutes. Cool on tray.
13. To make macaron filling, stir all ingredients in a heatproof bowl over a saucepan of simmering water until smooth and combined. Refrigerate until thick enough to spread or pipe. Sandwich macarons with filling.14. To serve, place mousse in centre of serving plate. Top with a macaron and raspberry. Dot plate with coulis and garnish with a raspberry and strawberry half. Sprinkle with pop rock crumbs.
Tips: - Gel or paste food colouring is a highly concentrated form of colouring. It is available from cake decorating suppliers and specialty stores. - You will need eight 5cm x 23cm pieces of food-grade perspex to make this recipe. Roll half of the pieces to form four 6cm-diameter tubes for the mousse. Secure with sticky tape. Remaining pieces can be left flat to make the chocolate lace collars. - Pop rocks are a carbonated candy which 'pops' in your mouth. We got ours from The Essential Ingredient in Rozelle Sydney.