Raspberries mousse cake
20
20
12
No
Ingredients
- Sponge cake base
For the mousse:
- Inflate gelatin under water. Heat raspberries puree in a bain-marie. Add gelatin. Stir to melt gelatin and cool down.
- Add yogurt and sugar. Mix well and refrigerate for 5 minutes.
- Whip cream and fold to raspberries mixture. Do not mix too much, just enough for the mixture to homogenize. Whole raspberries may be also added.
- Pour mousse over sponge cake base and freeze for two hours. It's very important to freeze the mousse and not just refrigerate (otherwise, when adding jelly, the mousse will melt and give out an ugly result).
For the jelly:
- Melt gelatin under water. In a casserole, bring to a boil fruits puree and sugar. Remove right away from heat and add gelatin. Stir to melt.
- Pour warm jelly over frozen mousse. Garnish with fresh fruits.
- Refrigerate at least 6 hours or all night long.
Preparation
Side-by-side mode
- Set a slice of sponge cake at the bottom of a springform mold of 9 inches. Set parchment paper over mold sides.
For the mousse:
- Inflate gelatin under water. Heat raspberries puree in a bain-marie. Add gelatin. Stir to melt gelatin and cool down.
- Add yogurt and sugar. Mix well and refrigerate for 5 minutes.
- Whip cream and fold to raspberries mixture. Do not mix too much, just enough for the mixture to homogenize. Whole raspberries may be also added.
- Pour mousse over sponge cake base and freeze for two hours. It's very important to freeze the mousse and not just refrigerate (otherwise, when adding jelly, the mousse will melt and give out an ugly result).
For the jelly:
- Melt gelatin under water. In a casserole, bring to a boil fruits puree and sugar. Remove right away from heat and add gelatin. Stir to melt.
- Pour warm jelly over frozen mousse. Garnish with fresh fruits.
- Refrigerate at least 6 hours or all night long.
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