Raspberry Mousse Cake

RASPBERRY MOUSSE CAKE

Three components of the cake are:

1. Sable Breton 

2. Raspberry Mousse

3. Raspberry Glaze

Recipes and Methods:

(Recipe below makes 6 domes of raspberry mousse cakes)

1. Sable Breton

Delicate and crunchy base holds the raspberry mousse dome and balances the smooth and air texture of the mousse. 

65 g egg yolk

130 g sugar

170 g butter

3 drops vanilla extract

180g all purpose flour

6g baking powder

1 pinch of salt

a) In a mixing bowl, beat together butter and sugar on a medium speed mixer for 2 mins

b) Add in egg yolks and vanilla essence to the mixture above until combined together

c) Mix flour and baking powder together and add them into the mixture

d) Work the dough by flattening-rolling-flattening it on a floured surface

e)Wrap the dough and refrigerate overnight

f) The day after, roll out the dough using rolling pin to a 5mm thickness and cut to shape with a ring cutter. (I use 7cm ring cutter to match the diameter of the fleximold)

g) Still attached to the ring cutter, bake the dough at 180 C for 15 mins or until golden color

f) Take out the sable breton from the ring and let it cool to room temperature

2. Raspberry Mousse

Gives a light and airy texture to the whole component, and balanced between acidity and sweetness of a dessert

250g raspberry puree

50g sugar

12.5 g gelatine sheets

250ml whipped cream

a) soak gelatine in cold water. If you're using gelatine powder, use 6.5 g

b) in a pan, heat together the sugar and raspberry puree until the sugar is dissolved. 

(If you can't find the puree in supermarket, you can make your own by boiling 1/4 cup or 

 62.5 ml of water in a saucepan, simmer until the sugar dissolved, and cool. Blend this  sugar syrup together with raspberry until smooth.)

c) Once the puree and sugar are heated, turn the heat off and add in the soaked gelatine         until it completely melts

d) fold in whipped cream (preferably at soft peak/ lightly whipped) until combined and      forms a nice and even pink color

e) prepare a semi-sphere mold on a tray, pour the mousse into the mould,  freeze overnight

Fleximould, semisphere 70mmx 35mm

*The next day*

3) Raspberry glaze

A shiny red that covers the dome, sweet and fruity component.

150g raspberry puree

5g icing sugar

5g gelatine sheets or 2.5 g gelatine powder

10g flan gel

a) soak gelatine sheets

b) boil 50 g puree, sugar and flan gel

c) add in gelatine to the mixture until it melts completely

d) add in the remaining 100g of puree

e) let mixture cool down

Assembly:

1) Take out the mousse from the freezer, and take the mousse out by simply pushing down     the fleximould

2) Prepare a tray and place a cooling rack on top

3) Place the mousse dome on top of the cooling rack

4) Pour the raspberry glaze on top of the dome in a circular motion until it covers the   surface of the mousse completely

5) Lift the glazed mousse by slipping a knife or palet knife on the bottom of the mousse

6) pick it up with your hand or a palet knife and place it on top of the baked sable breton

7) garnish as you desired

If you do not own a cooling rack, 

1) keep the raspberry glaze in a small deep container

2) take a chopstick and insert the top part of chopstick to the flat part of the mousse. Make sure the mousse is steady and does not move around

3) Hold the chopstick that is connected to the mousse, and dip the mouse in the glaze while gently spinning the chopstick 

4) make sure the glaze covers the entire surface of the mousse

5) pick up the mousse using your hand and place it on top of baked sable breton

6) garnish as desired

*****GOOD LUCK IN THE KITCHEN*****