Raspberry Mousse Cakes
Equipment
Ingredients
Raspberry Core
raspberry puree (pureed)
70 g
sugar
15 g
pectin NH
1.5 g
citric acid
0.1 g
Raspberry Mousse
heavy cream 33% (for ganache)
100 g
white chocolate
110 g
raspberry puree (pureed)
40 g
heavy cream 33% (cold, for whipping)
150 g
Chocolate Glaze
white chocolate
90 g
cocoa butter
90 g
oil-soluble food coloring
1 g
Instructions
Prepare Raspberry Core Insert
Create a concentrated raspberry insert that will be frozen in the center of each mousse cake.
Freeze the Raspberry Insert
Pour the hot raspberry mixture into molds and freeze until completely solid.
Make Raspberry Mousse Base
Create a smooth white chocolate and raspberry ganache base for the mousse.
Chill the Mousse Base
Refrigerate the raspberry-chocolate mixture for 4-6 hours until completely cold.
Whip Cold Cream
Whip the remaining cold heavy cream to soft peaks for folding into the mousse.
Fold Cream into Mousse Base
Gently fold the whipped cream into the chilled raspberry base to create a light mousse.
Assemble the Mousse Cakes
Fill molds with mousse, insert the frozen raspberry core, and top with remaining mousse.
Freeze Assembled Cakes
Freeze the assembled cakes for 8-10 hours until completely frozen solid.
Prepare Chocolate Glaze
Melt white chocolate and cocoa butter together and add food coloring.
Glaze the Frozen Cakes
Dip the completely frozen cakes into the prepared chocolate glaze.
Original recipe
Storage
Store glazed cakes in airtight container in freezer. Allow 10-15 minutes at room temperature before serving for optimal texture.
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