Creamy, airy mousse on a thin biscuit base topped with raspberry Jelly and white chocolate ganache, which for me, makes the perfect dessert cake. With its fuss free no bake base it makes an ideal make-ahead pudding and is perfect for Valentines Day.
Raspberry Mousse Cake
For the Base
- 200g plain digestive biscuits
- 125g unsalted butter, melted
For the Raspberry Mousse
- 9 leaves of gelatine, soaked in cold water (see Notes)
- 750g frozen raspberries, defrosted
- 150g plain yoghurt
- 150g Mascarpone
- 120g icing sugar
- 500ml double cream
For the raspberry Jelly
- 100ml redcurrant juice
- 1 ½ leaves of gelatine, soaked in cold water
For the White Chocolate Ganache
- 180g white chocolate
- 100g double cream
For the Decorations
- 50g white chocolate
- 100g fresh raspberries, washed
- Line a 25cm spring form with baking parchment.
- For the Base, blitz the biscuits in a food processor until crumb like. Add the melted butter and process until combined.
- Press the crumb mixture evenly into the base of the tin and refrigerate to set.
- For the Raspberry Mousse, place the defrosted raspberries into a blender and liquidise, then pass the mixture through a fine sieve.
- Place the yoghurt, mascarpone, icing sugar and 400g of the raspberry puree into a large bowl and stir until thoroughly combined.
- Pour 100g of the remaining puree into a heatproof bowl and heat in the microwave until just below boiling.
- Stir in the squeezed out gelatine leaves until dissolved and leave to cool, then stir into the raspberry and yoghurt mixture.
- Beat the cream to a soft peak and fold into the raspberry mixture. Pour onto the biscuit base and leave to set.
- For the Raspberry Jelly, stir together 115g of the remaining raspberry puree and 50 ml of redcurrant juice.
- Heat the remaining redcurrant juice to just below boiling and stir in the squeezed out gelatine until dissolved.
- Slowly stir in the raspberry and redcurrant juice mixture until combined. Remove the cake from the fridge and pour the jelly onto the set raspberry mousse. Return the cake to the fridge until set.
- To make the Ganache, break the chocolate into a heatproof bowl. Heat the double cream to just below boiling and pour over the chocolate. Leave to stand for 2 minutes before stirring until smooth. Refrigerate until cool and beginning to set.
- To make the Chocolate Decorations, melt the chocolate in a microwave in 30 second bursts or in a bowl suspended over simmering water. Stir until smooth and pour into a piping bag.
- Pipe swirls onto parchment paper. Once the chocolate begins to set, place in the fridge to harden.
- Beat the ganache with an electric hand mixer until pale and fluffy. Using two dessertspoons, form the quenelles and place on the cake.
- Top with the chocolate decorations and place the fresh raspberries into the centre.
- Keep the cake refrigerated.
Notes: I use Dr.Oetker Platinum Gelatine Leaves. If you are using a different brand please refer to the manufatures guidelines.
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