Скачать или смотреть XXL raspberry 😍 vanilla mousse and raspberry coulis 🤗👌🏻

Here’s a recipe you can try to recreate them:

Raspberry Mousse Cakes
Components:

Almond sponge base (or genoise)

Raspberry gelée insert

Vanilla or white chocolate mousse

Red velvet spray coating

1. Raspberry Gelée Insert

200 g raspberry purée (strained for seeds)

40 g sugar

4 g gelatin (2 sheets or 2 tsp powder)

Steps:

Bloom gelatin in cold water.

Heat raspberry purée with sugar until warm.

Remove from heat, stir in gelatin until dissolved.

Pour into small silicone half-sphere molds (about 2–3 cm).

Freeze until solid.

2. Almond Sponge Base (thin layer)

2 eggs

60 g sugar

60 g flour

30 g almond flour

30 g melted butter

Steps:

Whip eggs and sugar until pale and fluffy.

Gently fold in sifted flour + almond flour.

Add melted butter.

Spread thinly on a baking tray, bake at 180°C for 8–10 min.

Cut small discs to fit bottom of molds.

3. Vanilla/White Chocolate Mousse

200 g heavy cream

100 g white chocolate (melted)

1 tsp vanilla extract

5 g gelatin

Steps:

Bloom gelatin.

Melt white chocolate, stir in gelatin until dissolved.

Whip cream to soft peaks.

Fold cream into chocolate mixture to make mousse.

4. Assembly

Pipe mousse into large raspberry-shaped silicone molds (or dome molds).

Insert a frozen raspberry gelée center.

Cover with more mousse, smooth top.

Place a sponge disc as the base.

Freeze overnight.

5. Velvet Spray Finish



Spray frozen cakes with a chocolate velvet spray to create a velvet texture.