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Raspberry Mousse Cake
- Soak gelatin in cold water.
- Mix eggs and sugar.
- Heat the puree and lemon juice to boiling point and pour over the egg mixture.
- Bring back over the burner and heat to 82°C while stirring.
- Add gelatin and let the cremeux cool to 40°C.
- Blend in butter.
- Pour half into a 12 cm insert and put the rest in the fridge to decorate the top of the cake later.
- Stir butter and sugar together until lump-free.
- Alternately add eggs and milk and the dry ingredients.
- Bake at 165°C for approx. 20 minutes.
- Soak gelatin in cold water.
- Lightly whip the cream.
- Beat eggs and sugar until fluffy.
- Heat raspberries and lemon and melt gelatin in it.
- Fold raspberries into the egg mixture.
- Then fold in the whipped cream.
- Heat water, sugar and glucose to boiling point.
- Mix sugar 2, pectin and iota and add to the water sugar mix while stirring.
- Cook for 2 min.
- Add lemon juice, film tightly and refrigerate.
- Used at 30°C .
- Heat raspberries and lemon to boiling point.
- Add sugar and pectin while stirring and cook for a further 2 minutes.
- Fill approx. of mold (ø16) with raspberry mousse. Knock out air bubbles.
- Add frozen layer of raspberry cremeux add a little more mousse and finally frozen bottom.
- Scrape the mold of excess mousse and freeze.
- When the cake is frozen, it can be coated with neutral jelly that has been heated to 30°C.
- Decorate with edging and a chocolate slice in tempered white chocolate. The disk is cast by spreading the tempered chocolate thinly on a crumpled piece of baking paper and is extended with a ring (ø12).
- Stir cremeux to a sprayable consistency and sprinkle onto the cake using saint honoré tulle.
- Garnish with raspberry jelly, fresh mint, fresh raspberries and sticks in tempered white chocolate
