Preparation method

Mousse

• Put chocolate pieces and milk into a bowl. Warm in a hot water bath (water must not boil) until chocolate dissolves.
• Beat yolks until foamy. Remove bowl from water bath and stir foamy egg yolks into chocolate mixture.
• Beat egg whites together with sugar until stiff, with a creamy texture.
• Pour into chocolate mixture and mix well.
• Whip cream until thick and creamy. Fold into chocolate mixture (keeping some cream for garnish, if desired).
• Pour mousse into a mould and place the smaller panna cotta domes into the centre of the unset mousse, then place into the freezer until frozen solid.

Panna Cotta Centre

• Soak gelatine leaves in a little cold water until soft.
• Place milk, cream, sugar, vanilla pod and seeds into a pan and bring to a simmer. Remove vanilla pod and discard.
• Squeeze water out of gelatine leaves, then add to pan and remove from heat. Stir until gelatine has dissolved.
• Divide mixture among the domed moulds and leave to cool. Place into refrigerator until frozen solid.
• For the sauce: Place sugar, water, cherry liqueur into a pan and bring to the boil. Reduce heat and simmer until sugar has dissolved.
• Take pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

• Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

  Mirror Glaze

• Place water, sugar and condensed milk into saucepan and bring to the boil. Remove from heat, add bloomed gelatine and stir until dissolved. Add chocolate and stir until melted.

• Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles), until glaze thickens and reaches 26 C. Decant glaze into a jug.
• Place frozen mousse on a wire cooling rack, set over a clean baking sheet to catch the glaze.
• Working quickly, pour glaze generously over each dome and allow to run off. Once the glaze sets and stops dripping, use a palette knife to lift off the wire rack and place on a serving dish.
• Any leftover glaze can be stored and reused by simply heating it up again.