Description
A light and airy mousse cake featuring fresh raspberries and creamy vanilla, topped with a glossy white chocolate glaze.
Ingredients
Scale
- 1 cup fresh raspberries
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1/4 cup water
- 2 teaspoons gelatin
- 1/2 cup raspberry puree
- 1 cup white chocolate, chopped
- 1/2 cup corn syrup
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Whip the cream with 1 cup of heavy cream, 1/4 cup of sugar, and vanilla extract until soft peaks form.
- Mix mascarpone cheese with raspberry puree until smooth, then fold in the whipped cream.
- Sprinkle gelatin over water, let it bloom, then heat until dissolved.
- Stir dissolved gelatin into the mousse mixture, pour into a cake ring, and refrigerate until firm (about 4 hours).
- For the glaze, heat remaining heavy cream, stir in chopped white chocolate and corn syrup until smooth, then let cool before pouring over the mousse.
- Garnish with fresh raspberries before serving.
Notes
Make sure to whip the cream until just soft peaks form to maintain the airy texture and ensure gelatin is fully dissolved to avoid lumps.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg