Raspberry Mousse
Perfect raspberry mousse for any occasion.
Ingredients
Shortcake
- 1 egg
- 35 g granulated sugar
- 35 g flour
- 10 g butter
- 12 g milk
Raspberry puree
- 12 oz bag of frozen raspberry
- 3 tbsp granulated sugar
Raspberry Mousse
- 160 g raspberry puree
- 20 g sugar
- 40 g water
- 100 g whipping cream
- 4 g unflavored gelatin
- 20 g water
Glaze
- 60 g raspberry Puree
- 15 g water
- 25 g sugar
- 2.5 g Unflavored gelatin
Instructions
Step 1
- Save a few raspberries to top your dessert. Place 12 oz of frozen raspberries in a blender and blend until the raspberries are pureed. Put the puree in a saucepan and add the sugar. Heat only until sugar is combined. Strain raspberries through a cheesecloth or fine sieve. Reserve for both the mousse and glaze.
Step 2
- Preheat oven to 335°. On low heat, melt the butter and milk together. Mix the egg and sugar together in a double boiler (or bowl over a pan of boiling water). Continuously mix the sugar and egg until it reaches 105°. Take off of the double boiler and continue to whip the sugar and egg together until it starts to thicken. Add the melted butter and milk to the egg and sugar mixture. Sift the flour and add to the mixture. Place a piece of parchment paper to the bottom of your cake pan. You can add to the sides if you'd like. I don't since it really isn't enough batter to make it to the sides. Spread evenly in a thin layer. Bake for 8-10 minutes. Make sure to check after 8 minutes.
Step 3
- Sprinkle 4 g of the gelatin into 20 g of water. Place in the refrigerator for 10 minutes. On medium low heat mix 40 g of water and 35 g of sugar (just to the point before it starts to boil). Once the sugar is dissolved turn off the heat and add the gelatin mixture. Mix well until it is dissolved. Place raspberry puree into a bowl and add the sugar gelatin mixture. Mix. Place the whipping cream in a mixer and mix until stiff. Make sure the raspberry mixture is cooled then add the whipping cream in two parts to the raspberry mixture. Cut out the shortcake to the desired size of your container or mousse foil. Place the shortcake into the container and top with the raspberry mousse mixture. Place in refrigerator for a couple hours (until it sets).
Step 4
- Once the mousse is set, mix 2.5 g of gelatin into the water and place it in the refrigerator. Take the rest of the puree and add the remaining 25 g of sugar. Heat up until sugar is dissolved. Add the gelatin to the puree and mix until the gelatin is dissolved. Pour on top of the mousse and place in the refrigerator. Once set you can add the raspberries and white chocolate on top.