Raspberry Linzer Mousse Cake

Step 1

For the linzer dough combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken.

Step 2

Cream the vegan butter & sugar until light and fluffy approximately 3 minutes.

Step 3

Add the flax paste and vanilla extract and mix smooth

Step 4

Add the sifted dry ingredients quickly while mixing on low speed and mix just until combined

Step 5

Turn the dough out and wrap in plastic wrap and refrigerate for at least 3 hours or overnight.

Step 6

Knead the chilled dough on a lightly floured surface and roll to ⅛ inch thick. Cut out circles to the same size as your molds for the mousse desserts and then bake the cookies in a preheated 350°f oven for 18-20 minutes or until they are golden brown.

Step 7

Cool while you prepare the raspberry compote.

Step 8

In a small saucepot combine the berries with the sugar and cook over low heat just until they start to break down and release their juices, don't cook to mush.

Step 9

Add the optional extract and set aside to cool.

Step 10

Prepare the mousse by melting both chocolates together over a double boiler or in the microwave.

Step 11

Add the cocoa powder and the almond milk and whisk smooth

Step 12

Add the hazelnut butter to the chocolate mixture then whisk smooth

Step 13

Open the cold cans of coconut milk and skim the fat from the tops (discard the coconut water that remains or reserve it for another recipe)

Step 14

Whip the coconut fat to stiff peaks then fold it into the chocolate mixture

Step 15

Portion the mousse into the silicone molds then drop a tablespoon of raspberry compote into the center of each one

Step 16

Place a cooled cookie with a dollop of raspberry jam on each one over the compote sealing the mousse, press down so the cookie gets encased in the mousse

Step 17

Freeze while you prepare the mirror glaze

Step 18

Combine the agar with the hot water in a medium saucepot, whisk smooth and cook over medium heat to boil, boilit whisking constantly for 1 minute

Step 19

Add the the corn syrup, the other measure of COLD water and the sugar and bring back up to a boil.

Step 20

Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth

Step 21

Pour the entire hot mixture over the chocolate and whisk smooth

Step 22

Cool slightly to at least 105°F and then pour over frozen mousse desserts and then garnish as you wish or with optional caramel hazelnuts as follows:

Step 23

To make the caramel for dipping, cook the sugar and water in a heavy bottom sauce pot and stir to dissolve until it boils.

Step 24

Once it boils, STOP STIRRING and allow the sugar to caramelize

Step 25

Once it turn light amber remove it from the heat, shock the pot in ice water to stop the cooking and then let it stand for 5 minutes.

Step 26

Insert a skewer into each hazelnut then dip in the caramel allowing the excess to drip off making a long delicate shard of caramel.

Step 27

I also garnished my desserts with crushed hazelnuts and a sprinkling of gold luster dust

Step 28

For the linzer dough combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken.

Step 29

Cream the vegan butter & sugar until light and fluffy approximately 3 minutes.

Step 30

Add the flax paste and vanilla extract and mix smooth

Step 31

Add the sifted dry ingredients quickly while mixing on low speed and mix just until combined

Step 32

Turn the dough out and wrap in plastic wrap and refrigerate for at least 3 hours or overnight.

Step 33

Knead the chilled dough on a lightly floured surface and roll to ⅛ inch thick. Cut out circles to the same size as your molds for the mousse desserts and then bake the cookies in a preheated 350°f oven for 18-20 minutes or until they are golden brown.

Step 34

Cool while you prepare the raspberry compote.

Step 35

In a small saucepot combine the berries with the sugar and cook over low heat just until they start to break down and release their juices, don't cook to mush.

Step 36

Add the optional extract and set aside to cool.

Step 37

Prepare the mousse by melting both chocolates together over a double boiler or in the microwave.

Step 38

Add the cocoa powder and the almond milk and whisk smooth

Step 39

Add the hazelnut butter to the chocolate mixture then whisk smooth

Step 40

Open the cold cans of coconut milk and skim the fat from the tops (discard the coconut water that remains or reserve it for another recipe)

Step 41

Whip the coconut fat to stiff peaks then fold it into the chocolate mixture

Step 42

Portion the mousse into the silicone molds then drop a tablespoon of raspberry compote into the center of each one

Step 43

Place a cooled cookie with a dollop of raspberry jam on each one over the compote sealing the mousse, press down so the cookie gets encased in the mousse

Step 44

Freeze while you prepare the mirror glaze

Step 45

Combine the agar with the hot water in a medium saucepot, whisk smooth and cook over medium heat to boil, boilit whisking constantly for 1 minute

Step 46

Add the the corn syrup, the other measure of COLD water and the sugar and bring back up to a boil.

Step 47

Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth

Step 48

Pour the entire hot mixture over the chocolate and whisk smooth

Step 49

Cool slightly to at least 105°F and then pour over frozen mousse desserts and then garnish as you wish or with optional caramel hazelnuts as follows:

Step 50

To make the caramel for dipping, cook the sugar and water in a heavy bottom sauce pot and stir to dissolve until it boils.

Step 51

Once it boils, STOP STIRRING and allow the sugar to caramelize

Step 52

Once it turn light amber remove it from the heat, shock the pot in ice water to stop the cooking and then let it stand for 5 minutes.

Step 53

Insert a skewer into each hazelnut then dip in the caramel allowing the excess to drip off making a long delicate shard of caramel.

Step 54

I also garnished my desserts with crushed hazelnuts and a sprinkling of gold luster dust

Step 55

Toast the hazelnuts for 15 minutes at 350°F for 15 minutes

Step 56

Immediately transfer the hot hazelnuts to a kitchen towel and then encasing them in the towel rub them to get the skins off. (Don't worry if you can't get them all off)

Step 57

Transfer the nuts to a food processor and process to butter.

Step 58

This will take 5-7 minutes, stopping to scrape the sides a couple times to make an even paste.

Step 59

At this point you can add the optional sugar and if the paste seems too dry you can add the oil for a creamier spread