raspberry mousse

A truly delicious treat! These irresistible mousse cups are layered with a no-bake graham cracker crust and a decadent cheesecake flavored mousse made with fresh raspberries, cream and cream cheese. What more could you want in a dessert!

Raspberry Cheesecake Mousse

oz (3.5 cups) fresh raspberries

gelatin powder

Tbsp (45 milliliters) cold water

(355 milliliters) heavy cream

oz (340 grams) cream cheese, (softened)

(260 grams) powdered sugar, (divided)

tsp vanilla extract

Red food coloring, (optional)

(120 grams) graham cracker crumbs

sugar

(56 grams) unsalted butter, (melted)

(175 milliliters) heavy cream

raspberries

Mint leaves

For the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.

Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes.&nbsp;

Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just warm (don't let it cool completely or it may start to set).

Between stages of gelatin resting prepare whipped cream and cream cheese mixture as listed here - In a medium mixing bowl using an electric hand mixer whip heavy cream on high speed until soft peaks form.&nbsp;

Add in 1/4 cup powdered sugar and whip until stiff peaks form (just shake excess from beater blades, no need to wash for next step).&nbsp;

In a separate large mixing bowl using hand mixer, blend cream cheese and 2 cups powdered sugar until combined. Add in vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined.&nbsp;

Increase to high speed and whip until light and fluffy about 2 minutes. Mix in strained raspberry puree and add in lukewarm gelatin/water mixture and mix until well combined.&nbsp;

Fold in 1/3 of the whipped cream mixture, then add remaining and fold just until combined. Transfer to refrigerator while preparing crust layer (don't chill longer than 30 minutes you don't want it to set).

For the crust: In a medium mixing bowl stir together graham cracker crumbs and sugar. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 10 dessert cups and lightly press into an even layer.&nbsp;

Working in batches add mousse to a piping bag fitted with a large round tip and pipe over crust layer in cups. Repeat with remaining mousse. Cover cups with plastic wrap and chill in refrigerator 3 hours until set.

Optional toppings: In a medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form, add in sugar and whip until stiff peaks form.&nbsp;

Transfer to a piping bag fitted with a large star tip then pipe cream over mousse. Add 1 - 2 raspberries to each then garnish with mint leaves.

Crisp beignets inspired by doughs made with wild timpsula root

Sunchoke Flour Beignets with Maple Sugar

warm milk

yeast

maple sugar

salt

AP flour or cake flour

powdered sunchoke (made from dehydrated, unpeeled, toasted sunchokes)

butter or lard (at room temp)

Cooking and serving

Frying oil (as needed)

Raspberry preserves/jam-preferably homemade (not overly sweet)

Combine the milk, lard, sugar, egg, flour, powdered sunchoke, and stir just to mix. Allow the mixture to rest for 30 minutes, then gently work in the salt and yeast, transfer to a covered, oiled container and allow to double in volume, then gently form the dough into a ball, wrap in plastic and refrigerate until chilled, about 2 hours.

When you want to fry the beignets, remove the dough from the fridge, gently roll out on a lightly floured surface to roughly 1/4 in. Use a fluted cutter or paring knife to cut into shapes (diamonds are traditional) and fry in a large pot at 375.

This White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.

White Chocolate Raspberry Mousse Cake

(100 grams) sugar

tbsp (30 milliliters) lemon juice

eggs

(135 grams) sugar

(110 grams) vegetable oil

tsp (5 grams) vanilla extract

raspberry sauce

tsp (2 grams) salt

+ 1 tbsp (140 grams) all-purpose flour

1.5 oz (45 grams) white chocolate

tbsp (14 milliliters) vegetable oil

(40 grams) almond flakes

oz (180 grams) white chocolate

oz (145 grams) whipping cream

tbsp (5 grams) gelatin powder

tbsp (30 milliliters) cold water

oz (200 grams) whipping cream (35% fat) (, chilled)

tbsp (30 grams) cold water

(240 grams) whipping cream (35% fat), chilled

(240 grams) whipping cream (, chilled)

(40 grams) powdered sugar

raspberries (, optional)

In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.

Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.

Strain the mixture through a sieve to remove the seeds. Let it cool completely.

Prepare the raspberry sauce.

Preheat your oven to 320°F (160°C).

In a mixing bowl, whisk the eggs, sugar, and oil until combined.

Add vanilla extract and salt. Whisk to combine.

Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.

Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.

Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Prepare the raspberry cake layers.

Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.

Remove from heat and add the almond flakes and stir to combine.

Prepare the white chocolate almond crunch.

Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.

Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.

Start assembling the cake.

Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.

In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.

Pour it over the chocolate mixture and mix to combine.

In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.

Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Prepare the white chocolate mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.

In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.

Prepare the raspberry mousse.

Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.

Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Continue assembling the cake.

Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.

Pipe the sweetened whipped cream onto the top of the cake in any design you like.

Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.

Serve and enjoy!

Prepare the sweetened whipped cream.

This cake looks divine! What would be a good substitute for gelatin in this recipe? I’ve heard of Agar Agar but never really experimented with it and wonder what the ratio would be.

https://content.jwplatform.com/videos/GQ8yuGMp.mp4

This divine White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.

Divine White Chocolate Raspberry Mousse Cake - A Burst of Sweetness in Every Bite!

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The most viewed raspberry mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine