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Bakers Royale

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Raspberry Mousse Cake

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Raspberry Mousse Cakes ~  A lovely light cake for your Valentines dessert.

Raspberry Mousse Cakes

Raspberry Mousse Cakes

Are you gasping that I’m already launching into Valentines when Christmas and New Years has just hardly passed? Well Valentines is one of my favorite baking holidays. It incorporates one of my favorite colors, pink and one of my favorite motifs, hearts. So expect to see lots of Valentines treats.

Raspberry Mousse Cake BakersRoyale11

A few notes:

  • For the recipe and a  step-by-step how-to for the joconde cake click here .  It’s easier to make than you think.
  • Take great care not to boil the gelatin. Gelatin tends to lose its setting ability if it’s overheated.
  • You can also use gelatin sheets if the powder is not available.

Raspberry Mousse

Ingredients:

  • 1 ½ cup raspberries
  • ¼ cup sugar
  • 3 tablespoon Framboise
  • 1 unflavored packet of gelatin
  • 1 ½ cups heavy cream

Instructions:

1. Place raspberries and sugar in a saucepan and heat to boil. Once boiled remove from heat and place lid on pan; set aside and cool to warm. Place warm simmered raspberries in a food processor bowl and puree. Push puree through a fine mesh strainer to remove seeds. Set aside.

2. In a saucepan sprinkle gelatin over Framboise and let it bloom. Once the gelatin has bloomed, heat it over low and gently stir until gelatin is dissolved; set aside to cool. In the meantime, whip heavy cream until soft peaks form.

3. Pour raspberry puree mixture into a bowl and set it over another bowl filled with ice and water. Add gelatin mixture into raspberry puree and whisk until mixture thickens to syrup consistency. Remove bowl ice bowl. Fold raspberry gelatin mixture into soft peaked cream in thirds.

4. Pour into forms or serving vessel, refrigerate for at least 2 hours to set mousse. Remove mousse cakes from refrigerator 10 minutes prior to serving.

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Comments

  2. Where did you get your mini cake circle? I am looking for a good one, and need help!

    • Avatar for Naomi Robinson

      Naomi replied: — January 7th, 2011 @ 3:06 am

      Hi Erin,

      For this I used Chicago Metallic’s Mini Cheesecake pan. You can find this pan at Amazon, Sur la Table or William Sonoma.

  5. LOL, I did indeed do a double take when I read Valentine’s day in the title! I guess it’s never too early to celebrate. Raspberries and chocolate are always a wonderful pairing and this looks like a very elegant dessert for a special Valentine’s day dinner.

  6. THIS … well the Friday recipe is what you were talking about huh?! Ooh I’m so excited. And this raspberry mousse cake omg – you’re killing me. I want one or maybe two. It’s so pretty and I’m sure even more delicious. Can’t wait to see what else you have in store for Valentine’s treats too!

  7. GAHHHHHHH orgeous!! You as such a genius with the camera girl… and that cake! Its like PERFECTION on a plate! So dang talented. I can only imagine what it tastes like… heaven? :)

  9. GORGEOUS!!

    These look SOOOOO yummy, I’d love to have one (or seventeen).

    I’m right with you on Valentines Day…I LOVE it!! Red, pink, and hearts everywhere…it’s perfect. :)

  14. What colorful treats these are! I’m so terrified of making something this delicious because I know… I KNOW… that I won’t be able to keep myself from eating all of them.

  15. Oh my goodness, these desserts are absolutely stunning! Love the pink and the bright raspberry garnish! And I don’t think you are crazy for already creating Valentine’s desserts, I thought to myself today I need to start planning some ideas for my blog soon too!

  16. How did you know I was gasping about Valentine’s Day already???

    And where did you find such pretty raspberries this time of year? Or maybe it’s just your picture. I believe you could make anything look good. Will you come take a picture of me?

  17. i will forgive you because they are STUNNING!!! but i must confess that i rolled my eyes at the grocery store tonight when i saw a valentines day display!! i want to try something like this so bad but i am not a baker so therefore, i shall live vicariously thru you – just beautiful!

  23. Just catching up with folks in my RSS reader so I’m bit late looking at these – they’re stunningly pretty and perfect for Valentines. I need to make one of these jaconde things at the moment so this and your other post are very useful reference.

  24. Absolutely stunning. I just looked through most of your cakes – I can definitely see your progression since the beginning. Bravo.

    :)
    ButterYum

  26. Finally! While I agree that being a powerful speaker is great, but eventually you have to “get something done”.

  31. I have the same question as another reader above. What do you mean by “Franboise”. I know its french for raspberries, but do I put 3 TBSP of fresh raspberries or do I use the pureed raspberries. I am making this as we speak and hoping you’ll answer before I finish. If not I will have to wing it. Thanks!

Naomi Robinson

Avatar for Naomi RobinsonWelcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. More about Naomi »

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