Description
A delightful Raspberry Mousse Cake with a glossy mirror glaze, perfect for any special occasion.
Ingredients
Scale
- 200 g graham crackers or digestive biscuits
- 80 g unsalted butter, melted
- 300 g fresh or frozen raspberries
- 100 g granulated sugar
- 2 tbsp lemon juice
- 2 tsp gelatin powder (or 4 sheets gelatin)
- 250 ml heavy cream, cold
- 200 g cream cheese, softened
- 150 g granulated sugar (for mirror glaze)
- 150 g glucose syrup (or corn syrup)
- 75 ml water
- 100 g sweetened condensed milk
- 150 g white chocolate, chopped
- 8 g gelatin powder (or 4 sheets gelatin, for mirror glaze)
- Red or raspberry food coloring
- Fresh berries (strawberries, raspberries, blueberries) for decoration
- Rosemary sprigs or mint leaves for decoration
- Powdered sugar for dusting
Instructions
- Make the Base: Crush biscuits into fine crumbs. Mix with melted butter until sandy. Press mixture firmly into the bottom of a springform pan (20 cm / 8-inch). Chill while preparing the mousse.
- Prepare the Raspberry Purée: Cook raspberries, sugar, and lemon juice in a saucepan over medium heat until softened. Blend into a smooth purée and strain to remove seeds. Bloom gelatin in 2 tbsp cold water, then stir into the warm purée until dissolved. Let cool slightly.
- Make the Mousse: Beat cream cheese until smooth. Mix in raspberry purée. Whip cold heavy cream to soft peaks. Gently fold whipped cream into the raspberry mixture until airy and combined. Pour mousse over the biscuit base. Smooth the top and refrigerate until firm (at least 4 hours).
- Prepare the Mirror Glaze: Bloom gelatin in 2 tbsp cold water. In a saucepan, heat sugar, glucose, and water until boiling. Remove from heat. Stir in condensed milk and bloomed gelatin until dissolved. Pour over chopped white chocolate. Let sit 2 minutes, then blend with immersion blender until smooth. Add red food coloring for a glossy raspberry tone. Cool glaze to about 95°F (35°C).
- Glaze and Decorate: Remove chilled mousse cake from the pan. Place on a rack over a tray. Pour mirror glaze evenly over cake, letting excess drip off. Transfer to serving plate. Garnish with fresh berries, rosemary or mint, and dust lightly with powdered sugar.
Notes
- For best results, chill the mousse cake overnight.
- Ensure the heavy cream is very cold for better whipping.
- Use fresh raspberries for a more vibrant flavor.
- Prep Time: 40 minutes
- Cook Time: N/A
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg