Raspberry Mousse Cake - or Strawberry Mousse

Raspberry Mousse © kvalifood.com

Raspberries, whipped cream, sugar, gelatin and a little else. That gives you a great cake that works both as a dessert and for the coffee table. It can also be made with strawberries if you prefer. It is also a very pretty cake.

The cake is in principle just a sponge base with a lot of raspberry mousse on top, and then red raspberry jelly on top of that. But it tastes and looks much better than it sounds. I can’t stop eating it once I’ve started.

Ingredients:

base

  • 1 sponge cake base (Just buy one instead of baking it — it is only there to keep the mousse from falling apart.)
  • 1/2 portion ganache

a splash of your favorite alcohol

raspberry mousse

  • 4 dl heavy cream
  • 140 g sugar
  • 300 g raspberries or strawberries
  • 1 tsp lemon juice
  • 6 sheets gelatin

raspberry jelly

  • 3 dl water
  • 300 g (one bag) frozen raspberries
  • juice of half a lemon
  • 3 sheets gelatin
  • 3 tbsp sugar

Method

Base

Place the sponge base in a springform pan.

Add the optional splash of alcohol.

Cover it with ganache.

Raspberry mousse

Soak the gelatin sheets in cold water.

Puree the raspberries and sugar.

Melt the gelatin in the lemon juice using a warm water bath.

Stir the melted gelatin into the raspberry puree.

Fold in one third of the whipped cream first.

Once that is combined, fold in the rest of the whipped cream.

Rush, rush, rush. From the moment you add the gelatin everything needs to happen fast, because it starts to set immediately. At the same time you need to be careful not to knock the air out of the whipped cream. If it goes wrong, just make the cake a couple more times — it will work eventually.

Pour the mousse into the springform and spread it evenly. The top needs to be completely flat. If there are bumps they will end up as cherry icebergs in a red sea of jelly, and your dessert becomes pure Titanic. Use a palette knife or another tool.

Remember that the mousse must not reach all the way to the top of the springform. There needs to be room for the jelly on top.

Put it in the refrigerator for a couple of hours. Preferably covered with cling film or a plate so it does not pick up flavors from the fridge.

Raspberry jelly

Let the frozen raspberries, the 3 dl water and the lemon juice simmer for 15 minutes.

Pour the berries through a sieve and strain off the juice.

Press them well so you get 3 dl of juice.

Taste and adjust with sugar, dissolving it in the warm juice.

Let it cool slightly, then melt the gelatin in the warm juice.

When the gelatin is finger-warm, pour it into the springform.

Let everything cool for a couple more hours.

When ready to serve, carefully run a knife along the edge of the springform so the side does not stick, then remove the ring.

Transfer to a nice serving plate.