The Blackberry Chambord Fraisier

Hey Gurl With Bill Janisse is Proud to officially partner with our good friends from Chambord ! I’m so excited and thrilled to work on this month long series. During this HOT GURL SUMMER we will be bringing you 2 live stream episodes, a musical playlist, new merchandise, and a Chambord / Hey Gurl inspired craft cocktail and dessert ! Today I am joined by the Fabulous and incredibly talented Chef Lorna Martinez ! Chef Lorna has an incredibly impressive career and brings a wealth of knowledge, innovation, creativity and love to every dish she serves. She has been so kind and generous to lend her talents today creating a Chambord inspired dessert that will give you life on every single level. I had so much fun recording this episode and I am thrilled to share it with all of you.

Recipe:

Almond Jaconde Cake Ingredients:

All purpose flour 8.8oz /250g , Powdered Sugar 8.8oz / 250g , Whole Eggs 7 each / 333g , almond flour 2.30oz / 66g , Sugar 8.8oz / 250g , Egg whites 1.16oz / 33g

  1. Using an electric mixer combine almond flour and powdered sugar

  2. Add eggs slowly & mix til smooth

  3. Then add flour

  4. Make a meringue with the egg whites and sugar, mix til firm

  5. Fold in meringue into the batter

  6. Place mix in a greased mold and bake @ 350F til golden brown

Chambord White Chocolate Mousse Ingredients:

White Chocolate 11oz / 208g , Milk 5oz / 143g , Powdered Gleatine 1tblsp + 1tsp / 20g , Heavy whipping cream 3.80oz / 100g , Purple food coloring 7tsp / 4.5g

  1. Hydrate gelatin with a little water

  2. Simmer the milk and add the gelatin

  3. Pour the hot mil mixture over the chocolate and let it melt

  4. while the chocolate cools whip the heavy cream and sugar together til soft

  5. Gently fold the cream into the chocolate

  6. Add chambord and color

Chambord Syrup Ingredients:

Sugar 7cups , water 7 cups , chambord 3oz

  1. Mix sugar and water, boil together

  2. Add chambord and let it cool

Assembly of cake:

  1. Cut the cake to desired shape and size

  2. Trim top and bottom of the cake

  3. Cut the black berries in half

  4. Place 1 slice of almond cake at the bottom

  5. Soak cake with syrup

  6. Place berries on the edge of the mold

  7. Add one layer of chambord mousse

  8. Put a smaller piece of cake in the center

  9. Add more chambord mousse

  10. Add 2 more layers of mousse and cake, soaking every layer of almond cake with syrup

  11. Freeze for at least 4 hours

  12. Unmold, defrost and top with whipped cream, berries, and glitter