Ruby chocolate-berry cake

When I was conceptualizing this dessert, I actually had a ton of leftover components and ingredients in my fridge. I had a ruby chocolate-sakura mousse from a plated dessert, leftover pate brisee pie crust from a pie I made, leftover ruby chocolate snow the same aforementioned plated dessert, and a bag of berries that turned into mush that my friend wanted to snack on, but she forgot about it and we threw it in the freezer for another day. So with all of those things in mind, that’s how I came up with this dessert. I wanted to take all of those leftovers and transform them into a pleasant, cute, and pink little thing. And that’s exactly what I did. I made a yuzu-berry gelee using the berries, I re-purposed the mousse into the base for a mousse cake, and I baked off the pie crust into a disk to act like the base for the entire thing! One look, and you wouldn’t have been able to tell that I just repurposed a bunch of leftovers! I want to dedicate this cake to my mother, who is a two-time breast cancer survivor, and who taught me to always cherish the food you are given!

For the yuzu-berry gelee:
1/4 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
3 tbsp yuzu juice
3 tbsp water
2 tbsp agar agar
a pinch of salt

Cook down everything together until the berries are completely soft. Push through a sieve to remove the solids and mix to make sure everything is incorporated together. Pour into a lined 5-inch ring mold and freeze for at least 10 minutes, or until solid, before unmolding. Keep cold so that the gelee stays firm.

For the ruby chocolate mousse:
1 cup heavy cream
3 tbsp agar agar
2 salted cherry blossoms
12oz ruby chocolate

Heat up 1/4 cup of your cream, the agar, and salt until dissolved. Heat up the ruby chocolate over a double boiler, then pour in the agar-cream mixture, making sure to fish out the two cherry blossoms from the mixture. Stir until combined. Whip the remaining heavy cream to stiff peaks. Fold through the room temperature-ruby chocolate mixture. Pour half of the mixture into a lined 6-inch ring mold. Place in the gelee, and pour in the rest of your mousse. Freeze for at least 4 hours before attempting to unmold.

For the pate brisee:
2 tbsp unsalted butter, cold and cubed
1/4 cup all-purpose flour
a pinch of salt
2 tbsp cold water

Mix butter, flour, and salt together first until crumbly. Pour into that your cold water and gently mix to form a dough. Roll out your dough to a 6-inch round. Bake at 350 degrees F for 20 minutes, keeping in mind that the round will shrink in size. Cool down before placing the mousse on top of it.

For the sakura mirror glaze:
2 packets gelatin powder + 1/4 cup water
1/2 cup milk
2 salted cherry blossoms
1 cup white chocolate

Heat up gelatin, milk, and cherry blossoms first. Once the gelatin is dissolved, pour in the white chocolate. Allow everything to sit together for 1 minute before stirring. Pour through a strainer to remove any lumps. Keep the glaze at 90 degrees F for pouring over your still-frozen mousse.

For the ruby chocolate flowers:
4oz ruby chocolate
a pinch of salt

Heat over a double boiler until half melted. Take off heat and stir until everything is combined. Pour the ruby chocolate onto acetate and refrigerate for 2 minutes. Cut out your flower shapes using a cookie cutter and return to the refrigerator for another 10 minutes to set. Reserve the scrapped pieces of ruby chocolate to make your “snow” with.

For the snow:
2oz ruby chocolate
1/4 cup tapioca maltodextrin

Puree the together in a food processor to form a light pink snow.


2 Comments Add yours

  1. ruthiewilmore says:

    LOve it. I truly believe you are the most talented I have seen on any cooking show. I can’t wait to see more.

    On Mon, Oct 4, 2021 at 1:20 PM Freddy’s Harajuku wrote:

    > Freddy posted: ” When I was conceptualizing this dessert, I actually had a > ton of leftover components and ingredients in my fridge. I had a ruby > chocolate-sakura mousse from a plated dessert, leftover pate brisee pie > crust from a pie I made, leftover ruby chocolate snow ” >

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s