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Raspberry Mousse Cake

A vibrant and delightful dessert featuring layers of raspberry mousse and a whipped cream topping, perfect for warm evenings or special occasions.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

Mousse Ingredients
  • 2 teaspoon gelatine powder
  • 2 tablespoon cold water
  • 350 g raspberries (frozen or fresh)
  • 1/3 cup sugar
  • 400 ml heavy cream
Topping Ingredients
  • 150 ml heavy cream (for topping)
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup white chocolate candy melts
  • 2 drops oil based food color
Garnish
  • 7 blueberries
  • 3 strawberries (cut)
  • 2 teaspoon freeze dried raspberries

Method
 

Preparation
  1. Bloom the gelatine by sprinkling it over the cold water in a small bowl. Stir briefly and set aside.
  2. Process the raspberries into a puree and combine with sugar in a saucepan over medium heat until the sugar dissolves.
  3. Remove from heat and stir in the bloomed gelatine until dissolved. Strain the mixture.
  4. Allow to cool, then fold in whipped cream until combined.
  5. Pour into moulds and freeze for at least 6 hours.
Topping and Serving
  1. For the whipped cream topping, whip cream with powdered sugar and vanilla until soft peaks form.
  2. Melt the white chocolate and color if desired, then pipe onto parchment paper.
  3. Once mousse is set, remove from moulds, top with whipped cream, and decorate with garnishes.
  4. Refrigerate for a couple of hours to thaw before serving.

Notes

Serve chilled but slightly thawed. Plate each cake on a small saucer, dot with blueberries and sliced strawberries, sprinkle freeze-dried raspberry dust, and finish with white chocolate shards. For storage, keep frozen for up to a week, thaw in the fridge for 2-3 hours.