Two puds in one? What’s not to love about Darren Millgate of Bustopher Jones’ chocolate tart and blackberry mousse dessert duo …

Method :

Soak the gelatine leaves in cold water and leave to soften.Once soft, drain the gelatine leaves and squeeze out excess water.
Make an Italian meringue by putting the water, liquid glucose and sugar in a pan and heating until all the sugar has dissolved and the temperature reaches 122°c.
Whisk the egg whites using a machine until stiff. While still whisking at full speed, add the hot sugar. Mix into the eggs and blend.
Blend the blackberries until smooth, then pass through a fine sieve to remove pips.
Allow the blackberry mixture to cool completely before mixing with the Italian meringue. Whip 150ml of double cream into soft peaks and fold into the mixture.
Serve a slice of the tart, chilled or at room temperature alongside the blackberry mousse.


Yes, not just words

Amazing and Satisfying Cake Decorating Moments.

Heat the oven to 350°F.
Sift together the flour, baking powder, and salt. ... /td>
Prepare the pans: Rub the bottoms and sides of the cake pans with a little butter, shortening, or baking spray. ...
Beat the butter and sugar until fluffy and light. ..

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