You will need:
- Saracino raspberry food flavouring La Supreme
- Saracino vanilla food flavouring La Supreme
- Saracino milk chocolate drops
- Saracino dark chocolate mirror glaze
- Saracino gold push pump powder
- Saracino gold glitter
- butter
- icing sugar
- sugar
- cinnamon
- egg
- plain flour
- double cream
- gelatine
- Rice Krispies
- plums
- pectin (jam sugar)
Step 1
Prepare all your ingredients. Make sure they are all at room temperature. For the equipment you will need a small pan, spoons, 2 silicone moulds (one for the centre and one for the heart mousse), baking paper, food mixer, blender, circular cookie cutter, silicone spatula, piping bag, rolling pin, cup, sugar thermometer, wood skewers, sieve and a kitchen scale.
Step 2
Add 250g plums to the pan.
Step 3
Cook and blend plums until a smooth consistency is achieved.
Step 4
Add a table spoon of sugar, a tea spoon of pectin and a tea spoon of La Supreme vanilla flavouring. Bring to the boil for a few minutes stirring the mixture so it does not burn.
Step 5
Pass the cooked mixture through the sieve to remove any lumps and plum skin.
Step 6
We will be using this mixture for the centre part. Fill the small mould and freeze.
Step 7
For the cookies (base) prepare 170g plain flour, 20g icing sugar, tea spoon of cinnamon, 1 egg, 100g soft butter. Put the oven on to 190C
Step 8
Place all the ingredients in the bowl
Step 9
It is important not to over knead mix. The ingredients just need to be combined.
Step 10
Roll the dough and cut the circles using your cookie cutter
Step 11
Bake at 190C for about 10-12 minutes until a gold colour is achieved. Cool them on a rack.
Step 12
Now to get the ingredients ready to make the mousse. You will need 150g milk chocolate drops, 2 tea spoons of gelatine, 700g double cream, half a tea spoon of cinnamon, Vanilla food flavouring La Supreme.
Step 13
Pour 200g of cream into a pan, add chocolate drops, cinnamon, and a tea spoon of vanilla food flavouring. Heat and stir until the chocolate is fully melted.
Step 14
Add 2 tea spoons of gelatine to a bowl and add 2 table spoons of cold water.
Step 15
Add the melted gelatine to the pan with the chocolate. Stir and let it cool down.
Step 16
For the base of our mousse prepare 150g of milk chocolate drops and 20g of cornflakes
Step 17
Melt the chocolate in the microwave or over a water bath and allow to cool down.
Step 18
Add cornflakes and stir quickly.
Step 19
Pour the mixture on to a sheet of baking paper, flatten and put into the fridge.
Step 20
Allow to set and then remove from the fridge to cut circle bases. You want the base to be slightly smaller than plum mixture circle.
Step 21
For the mousse pour 500g of double cream into a bowl and mix until it has thickened.
Step 22
Get the chocolate and spatula ready
Step 23
Add half of the cream into your chocolate and using your spatula stir.
Step 24
Add the other half of the mixture and stir
Step 25
Pour the mixture into the piping bag
Step 26
Add to the heart shaped moulds up to two thirds height in the mould.
Step 27
Remove your frozen plum mixture and get the crunchy bases ready.
Step 28
Add the frozen plum mixture to the mousse.
Step 29
Add the crunchy base over the plum mixture and gently press.
Step 30
Pipe more mousse mixture to fill each mould. Place in the freezer.
Step 31
Place your cookies on the mini cake boards. You can add a bit of jam at the bottom to stop them moving.
Step 32
Prepare your mirror glaze, gold pump spray and glitter.
Step 33
Place a sheet of foil on your table and position your cooling rack over. Place the frozen hearts on the rack.
Step 34
Heat the mirror glaze to a temperature of 40C. Heating slowly. Pour heated mirror glaze over each heart making sure they are fully covered.
Step 35
Using your wood skewer keep moving the hearts over the rack to remove any excess mirror glaze. Then place each heart on a cookie.
Step 36
Decorate using Saracino gold pump spray and gold glitter
