Raspberry Mousse
 
Prep time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • Heavy Cream 1½ cup (360ml)
  • Gelatin Sheets 4
  • Egg Yolks 3 (54g)
  • Whole Egg 1 (50g)
  • Granulated Sugar 3 Tablespoons (42g)
  • Raspberry Puree 1 cup (240ml)
Instructions
  1. Bloom the gelatin sheets in cold water
  2. Whip the heavy cream to medium-soft peaks- reserve in the refrigerator until needed
  3. Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F
  4. Squeeze the excess water out of the gelatin sheet then add to the hot egg yolks, whip smooth to dissolve the gelatin
  5. Add the warm (approximately 70°F) puree to the egg yolk mixture and whip smooth
  6. You can adjust the color with a touch of red food color if desired
  7. Once the raspberry mixture has cooled to approximately 70°F fold in the whipped cream
  8. Assemble cake immediately as shown in the video
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/white-chocolate-raspberry-mousse-cake/