Valentine Mascarpone Raspberry Compote
By Kristy Choo, Jin Patisserie
5 egg whites
5 egg yolks
125 grams flour
176 grams sugar
100 grams sugar (Caramel) * If you want the raspberry compote to be sweeter, add more sugar.
Raspberry (Your desired amount)
Raspberry Liquor (optional)
500 grams puree
150 grams sugar
250 grams mascarpone cheese
3 egg yolks
250 grams cream
60 grams sugar
2 gelatin leaves
1. For Sponge: Whisk egg yolks until pale. Set it aside. Whisk egg whites, adding sugar a little bit at a time. Lightly put the egg yolk mixture into egg whites and then, put in the sieved flour. Bake at 200 degree Celsius (395F) for approximately 12 minutes.
2. For Raspberry Compote: Cook caramel. Add in raspberries with a dash of raspberry liquor.
3. For Mascarpone Mousse: Whisk egg yolks until pale and frothy. Boil sugar to 121 degree Celsius (250F). Slowly add the boiled sugar into yolk mixture. Whisk the mixture until it is lukewarm. Add in melted gelatin. Mix mascarpone and cream to a smooth paste. Be sure not to over mix. Add mascarpone mixture a bit at a time into the yolk mixture and continue mixing until it thickens.
4. Assemble: Pipe some mascarpone mousse into the heart shape mould. Place cut jelly on the mousse. Spread a layer of raspberry compote on sponge and place it on jelly with the compote facing down. Top up with the mascarpone mousse to 3/4 and finish up with another layer of sponge.