Raspberry Mousse Cakes ~ A lovely light cake for your Valentines dessert.
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.
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.
- 1 ½ cup raspberries
- ¼ cup sugar
- 3 tablespoon Framboise
- 1 unflavored packet of gelatin
- 1 ½ cups heavy cream
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.