I love spring, this is not a mystery…
I adore this season where everything is coming back to life and, in the kitchen, reappear those delicious ingredients that stimulate the imagination and sprout new inspirations, as this cherry mousse on Sablé cocoa biscuit with saffron sauce.
In this spring dessert, the most amazing elements are the color, the flavor and the intensely aromatic scent of the accompanying sauce I made using organic saffron threads by Zaffy.
Zaffy products are the result of a careful search for the best saffron cultivations in both the Mediterranean and the East.
The production areas are selected and controlled following diligently the methods developed by the University of Milan (Process Control Certification).
Flowers are picked exclusively by hand and the threads are dried in the shortest time to preserve their fragrance and color.
After drying, saffron threads are imported into Italy where their processing is completed and where the quality of finished products is certified.
With this cherry mousse on Sablé cocoa biscuit with saffron sauce recipe I take part in the Fuudly #CucinaconZaffy contest.
Some tricks before directions
For cherry mousse, I suggest using single-serve silicone molds, put it in the deep-freezer and turn it out of the molds when it is frozen, so it will be easy and you will not ruin the shape.
Otherwise, you can use aluminium molds or other materials and let the mousse firm up in the fridge for a few hours; in this case, to turn it out easier, it is advisable to plunge the molds in hot water for a few seconds and then reverse them over a plate.
To make your Sablé shortcrust pastry you can use a mixer or a stand mixer following the instructions of the recipe.
If you prefer to make it by hand, you must first mix the flour with the cold chopped butter, rubbing it with your fingers until you get a sandy mixture, then add the other ingredients and knead quickly (the dough should warm the least possible).
Finally, a little secret to see that biscuits do not lose shape during baking: put them in the fridge for a few minutes before baking.
Cherry mousse on Sablé cocoa biscuit with saffron sauce recipe
Calories: 377 kcal
- 450 gr of cherries (net weight without stones and stems)
- 250 gr of dairy cream
- 50 gr of granulated sugar
- 15 gr of icing sugar
- 15 gr of gelatine leaves
- 1 tablespoon of lemon juice
- 112 gr of cake flour
- 13 gr of unsweetened cocoa powder
- 20 gr of egg yolk
- 75 gr of butter
- 50 gr of icing sugar
- A pinch of salt
- 40 gr of egg yolk
- 125 gr of whole milk
- 125 gr of dairy cream
- 3 gr of corn starch
- 35 gr of sugar
- 1,5 gr of saffron threads
- 4 cm of vanilla bean
For cherry mousse
For Sablé cocoa biscuits
For saffron sauce
Making the cherry mousse
Put in a bowl your cherries previously washed and pitted with granulated sugar and lemon juice, stir and let sit for half an hour.
After this time transfer the cherries together with their juice into a pot and cook at medium heat for about 15 minutes (the time it takes to soften them).
Put the gelatine leaves soaking in cold water.
Finely blend cherries with their syrup, then pour everything through a colander to remove the coarse pieces of pulp and peel.
Melt gelatine leaves drenched and squeezed in your cherry mash still hot, stir well and let the mixture cool until reaching room temperature.
Whip dairy cream with the icing sugar, then incorporate it with the cherry mixture using a spatula and moving from bottom to top.
Distribute cherry mousse in small silicone molds, cover with plastic wrap, and put in the fridge for about an hour.
Then transfer your molds in the deep-freezer until your mousse is completely frozen, so you can remove it from the mold without damaging its shape.
When the time comes, remove the mousse from the molds still frozen, consider that it will take 30 to 45 minutes at room temperature to achieve the right texture.
Making the Sablé cocoa biscuits
Sift together flour and cocoa powder, put them in the mixer with the cold butter cut into pieces, turn on the blades for a few seconds and until you get a “sandy” mixture.
Add yolks, salt and icing sugar, turn on your mixer for a few seconds so that the dough get assembled.
Transfer your Sablé cocoa shortcrust pastry on a floury countertop, make a pat, envelop it with plastic wrap and put it in the fridge for at least an hour.
After this time, take your Sablé cocoa shortcrust pastry, place it on a floury contertop and lightly dust it with flour on the surface too, tap it with the rolling pin so that it softens enough to roll it easily.
Roll your cocoa shortcrust pastry to a thickness of about half a centimeter, and with a food ring mold (or a glass) make circles with a diameter slightly larger than the molds used for mousses.
Place your biscuits on a baking tray covered with baking paper and put it in the fridge while waiting for the oven to reach 200 ° C (in conventional mood).
When the temperature is reached, bake the biscuits, lower immediately at 180 ° C and bake for about 15 minutes.
Allow your Sablé biscuits to cool before moving them from the baking tray because when they are hot they are rather soft and they might break.
Making the saffron sauce
In a saucepan, mix the sugar with yolks, corn starch and vanilla pod seeds.
Heat milk with cream, saffron threads and vanilla pod zest, when it almost comes to boiling point, drizzle it, stirring, into egg and sugar mixture.
Place everything on low heat and go on stirring, as soon as you notice the sauce begins to thicken and to veil the spoon, turn off the stove.
Transfer the saffron sauce into a bowl, cover it with plastic wrap sticking it to the surface, let it cool and then transfer it to the fridge until you use it.
Before serve the saffron sauce to accompany your dessert, mix well and pass it through a sieve.
Cherry mousse on Sablé cocoa biscuit with saffron sauce assembly
Place on each dish a Sablé cocoa biscuit and lay down a mousse on it garnishing with mint leaves and a fresh cherry, then add the saffron sauce on the sides of the dish and serve.