James Martin's cherry chocolate mousse cake
James Martin’s in his kitchen with a pudding like no other. Celebrating a bumper cherry season, James has got a summer show stopping chocolate and cherry mousse cake!
Serves: 8
Ingredients
1 packet of trifle sponge fingers
For the mousse:
14 leaves gelatine
500ml custard (shop bought)
300g stoned cherries, pureed
600ml double cream, whipped
6 egg whites, whisked to peaks
For the glaze:
3 leaves gelatine
300ml cherry juice
To serve:
Cherries,
Chocolate swirls and shards
Chocolate matchsticks
Viola flowers
Pouring cream.
Method
1. Pop a 28cm cake ring onto a cake board, cut the biscuits to the same size as the tin height and place all around the edges
2. Soak the gelatine in water for 5 minutes
3. Warm the custard and then gently beat in the squeezed out gelatine and add the cherry puree - warm through until completely dissolved, then leave to cool down
4. Fold the cooled mixture into the cream, then fold in the egg whites
5. Fill the tin with the mousse being careful to keep the biscuits to the edge. Chill in the fridge for 4 hours.
6. To make the glaze; soak the gelatine for 5 minutes in cold water, and warm half of the cherry juice. Next, whisk in the squeezed out gelatine, then whisk in the rest of the juice. Leave to cool for about 30 minutes, until the jelly has started to thicken and set.
7. Pour the thickened jelly all over the top of the set mousse and chill for 1 hour
8. Pop onto a large platter or cake stand and warm the edge to remove the metal ring. Decorate with the cherries, chocolate and violas.
9. Serve with double cream