Raspberry mousse gateau

Raspberry mousse gateau

By
From
Under the Walnut Tree
Serves
10-12
Photographer
Fanny Bergenström

This sumptuous and festive mousse cake is quite elegant yet very easy to make. It serves up to 10, and can be prepared a week in advance and then frozen. Just remember to let the mousse thaw in the fridge for about 3 hours before serving. Decorate with finely sliced fruit and fresh berries, and serve with raspberry coulis.

Ingredients

Quantity Ingredient
1 litre mashed raspberries, from 1 kg fresh or frozen raspberries
120g icing sugar
8 gelatine leaves
5 egg yolks
150g icing sugar, sifted
1 litre pure cream
Raspberry coulis, for serving
fresh lemon balm or mint leaves, for garnish
mixed fresh berries, for serving

Method

  1. Purée the raspberries and icing sugar in a food processor. Strain the mixture through a sieve, rubbing the raspberries with the back of a spoon to remove the seeds from the purée. This may take a little while, but it’s the recipe’s only time-consuming step.
  2. Soak the gelatine leaves in plenty of cold water for at least 5 minutes. Take out a large springform tin, 22-24 cm. Whisk the egg yolks and icing sugar until nice and fluffy. In another large bowl, lightly whip the cream.
  3. Remove the gelatine leaves and dissolve them in 3 tablespoons water in a small saucepan over medium heat. Once dissolved, carefully stir the gelatine straight into the cream.
  4. Fold the raspberry purée into the cream, then fold in the egg yolks. Gently fold to combine, but stir no more than necessary. Pour the mixture into the tin straight away, and place in the freezer until the next day.
  5. Once frozen, cover the tin with plastic wrap or foil and return to the freezer. Take it out 3-4 hours before serving and let it thaw in the fridge.
  6. Just before serving, garnish with fresh fruit and berries, and perhaps a few fresh lemon balm or mint leaves.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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