Today, I treated myself to a new kitchen utensil – a silicon sphere freezer mold. I didn’t buy it in order to make ice, though. I intended to use it for spherical desserts, like this one.
Chocolate cups: Melt 25 g dark chocolate and coat the bottom half of the sphere mold. Let set in the fridge or freezer.
Raspberry mousse: Mix 300 g raspberries with 1 tsp vanilla extract, some agave syrup and dessert wine. Bring to a boil and let simmer for a couple of minutes. Strain through a sieve to a new pan in order to remove the seeds. Add 8 g agar agar, bring to a boil and simmer for at least 2 minutes. Mix in 300 g soy yoghurt. At this stage, you might want to add more sweetness, so be sure to check the taste.
Place the top of the sphere mold on the bottom half and carefully fill the chocolate cups with the raspberry mousse using a small funnel. Let set in the fridge for a couple of hours. Remove the spherical desserts from the mold, place on a spoonful of melted dark chocolate (otherwise your spheres will roll around on the plate) and decorate with edible flowers, such as wild roses, geranium and bush vetch, right before serving.