5th December 2011
Mixed-Berry Mousse with Sponge & Raspberry Granita by Freddy Money
One of the two London quarter-finalists on Britain's Best Dish - The Chefs, Freddy Money of The Grill at The Dorchester impressed the judges with this pretty confection of sponge and mousse - a treat for the eyes and the tastebuds.
Serves 8
For the stock syrup
300g caster sugar
For the mixed-berry purée and consommé
1kg mixed berries
For the raspberry granita
500g raspberries, juiced or 500ml raspberry juice
For the mixed berry gel 
3g agar agar
For the mixed berry mousse
2 ½ gelatine leaves
For the sponge
160g caster sugar
4 egg yolks
160g butter, softened
225g strong flour
15g baking powder
Large pinch of fleur de sel (optional)
To decorate
8 raspberries
8 blackcurrants
8 redcurrants
Lemon balm cress
Edible flowers, such as borage
1. To make the stock syrup, put the sugar with 300ml of water in a heavy-based pan and heat gently until the sugar has dissolved. Bring to the boil for 5 minutes, then set aside to cool.
2. For the mixed-berry purée and consommé, first make the purée. Put the berries into a pan with enough water to cover and bring to the boil. Remove from the heat and cover with cling film. Leave for 1 hour to infuse, then strain through a muslin cloth. Weigh the purée and mix one-third of its weight (about 125g) with an equal amount of stock syrup to make the consommé. Reserve the remaining purée.
3. For the raspberry granita, blitz the raspberries in a food processor and pass them through a sieve into a bowl (or just add the raspberry juice). Add 125g of the stock syrup and freeze, spread out in a baking tin. When set, break up into crystals using a spatula.
4. For the mixed-berry gel, mix together 250g of the reserved consommé with the agar agar in a pan on a medium heat. Bring to the boil for 1 minute, whisking continuously by hand, then pour into a large shallow container. Place in the fridge for at least 30 minutes to set.
5. For the mixed-berry mousse, soak the gelatine in a bowl of cold water for about 5 minutes to soften. Heat 200g of the stock syrup in a pan. Squeeze the gelatine to drain it, add to the syrup and stir until dissolved. Mix with the reserved purée and put in the fridge to chill.
6. To make the sponge, first whisk the sugar and egg yolks until pale and fluffy in a kitchen mixer. Change the whisk attachment to a paddle and slowly add the butter. Once fully incorporated, slowly sift in the fl our, baking powder and fleur de sel (if using). Transfer the sponge mix into a piping bag and pipe a 1cm-thick layer into eight 6cm-diameter ring moulds on a baking sheet. Bake for 7 minutes or until golden brown on top. Remove from the oven and leave to cool.
7. To serve, divide most of the mixed-berry gel between eight large plates. Place a sponge disc on top of the gel, then top with the granita and the mousse. Decorate the plate with the remaining gel, fresh berries and the lemon balm cress and edible flowers.
Freddy is junior sous chef at The Grill at The Dorchester. If you've eaten at The Dorchester, send The Good Food Guide your feedback!
Freddy's recipe from Britain's Best Dish - The Chefs, along with the other 112 recipes featured in the show, can be found in the sumptuous new recipe book Britain's Best Dish - The Chefs.