Brandy Spiced Christmas Mousse with Cranberry Cookie

Celebrate the season with this deluxe festive dessert.  Brandy spiced mousse, combines with coconut, cranberry and dark chocolate for a taste of nostalgia.  A glossy covering of red coloured Queen Professional Mirror Glaze to top it off.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

2 hours 20 minutes, plus freeze time

Cook

10-12 minutes

Portions

12

Download Recipe

Brandy Spiced Mousse

(Prep 1hr 30 min.  Freeze: 24 hours)

200mL milk
1 cinnamon quill
1 star anise
1 clove
1 tsp Queen Pro Organic Vanilla Bean Paste
8g gelatine, gold leaf
120mL cream
1 tsp Queen Pro Natural Brandy Flavour
210g white chocolate

 

Cranberry Cookie Base

(Prep: 30 min Cook: 10-12 min)

200g butter, soft
100g icing sugar
140g corn flour
180g plain flour
40g desiccated coconut
20g cocoa powder
1 tsp Queen Pro Natural Orange Extract
90g dark chocolate
90g dried cranberries

Assembly

(Prep: 20 min Freeze: 2-3 hours)

Queen Pro White Mirror Glaze
Queen Red Gel Food Colour
Chopped pistachios, to garnish
White edible flowers, to garnish

  1. For brandy spiced mousse domes; in a small saucepan place milk, cinnamon, star anise, cloves and vanilla bean paste and bring to a boil. Remove from heat and set aside for 1 hour.
  2. Place cream into a mixing bowl and whisk to medium peaks, set aside in fridge.
  3. Place gelatine sheets into iced water for 5 minutes minimum. Put milk back on the heat and bring to a simmer, then remove from heat. Squeeze out liquid from gelatine sheets, place into milk and mix well. Place chocolate in a bowl, then strain hot milk mixture over chocolate and mix to create a ganache. Cool ganache down to 30°C.
  4. Fold brandy flavour and whipped cream into ganache. Pour into 80g dome shaped moulds. Place in freezer for 24 hours.
  5. For the cranberry cookie bases; place butter and icing sugar into a mixing bowl with the paddle attachment and beat until smooth and pale. Add in remaining ingredients except chocolate and cranberries and mix together. Add in chocolate and cranberries.
  6. Preheat oven to 180°C. Roll out dough between 2 sheets of baking paper to 5mm thick. Cut out desired rounds to the same size as mousse domes and place on to trays lined with baking paper and bake for 10-12 minutes. Set aside to cool.
  7. To assemble, demould mousse from the freezer and place onto a wire rack on top of a plastic wrapped tray.
  8. For the glaze; shake jar of White Mirror Glaze for 8-10 seconds and pour into a bowl. Stir through red food colour to desired hue. Pour into a piping bag. Pipe the red glaze evenly over domes, tap rack a few times to allow for excess run off of glaze. Place tray into the freezer for 2-3 hours.
  9. Remove domes from rack and place on top of biscuit bases. Garnish with chopped pistachios and white edible flowers.

Products used in this recipe

Organic Vanilla Bean Paste with Vanilla Seeds 320 g

1-96-000264

Natural Brandy Flavour 500 mL

1-96-000157

Natural Orange Extract 500 mL

1-96-000206

White Mirror Glaze 1 kg

1-96-000583

Other recipe ideas using Mirror Glaze

Mirror Glazed Choc-Mint Mousse on Biscuit Base

Mango & Coconut Cheesecake Entremet

Strawberry Rose Parfait Domes with Butter Biscuit

Raspberry pistachio layer cake with Mirror Glaze Topping

View All