Violet and Blackcurrant Petits Gâteaux

Ingredients

• Butter180g
• Caster sugar160g
• Eggs3
• All-purpose flour200g
• Baking powder6g
• Almond flour60g
• Whole milk80g
• Violet extract5g
• Blackcurrant purée200g
• Sugar40g
• Gelatin sheets3
• White chocolate250g
• Heavy cream300g
• Cocoa butter30g
• Purple food coloringas needed
• Fresh blackcurrants50g
• Edible violet petals12

Method

1. 1.Cream butter and caster sugar until pale. Add eggs one at a time, mixing between each.
2. 2.Fold in flour, baking powder, and almond flour in two additions, alternating with milk. Stir in violet extract.
3. 3.Pipe into silicone dome molds (6cm). Bake at 170°C until a skewer comes out clean, about 18 minutes. Cool and unmold.
4. 4.For the insert: warm blackcurrant purée with 40g sugar. Add bloomed gelatin, stir until dissolved. Pour into smaller silicone half-sphere molds (3cm) and freeze solid.
5. 5.For the mousse: melt white chocolate. Whip 200g cream to soft peaks. Fold warm chocolate into cream gently, then fold in 80g blackcurrant purée. Chill 30 minutes.
6. 6.Hollow a small cavity in the flat side of each cake. Press a frozen blackcurrant insert inside, then seal with a spoonful of mousse. Freeze 2 hours.
7. 7.Make the glaze: warm remaining 100g cream with cocoa butter, pour over chopped white chocolate. Stir smooth, tint with purple coloring. Cool to 32°C.
8. 8.Set frozen cakes on a wire rack and pour glaze over each in one fluid motion. Let set 5 minutes.
9. 9.Transfer to serving plates. Crown each with a fresh blackcurrant cluster and a violet petal.