Raspberry Chocolate Mousse
2025-02-18 14:59:12 251
Mousse is a type of custard dessert that can be eaten directly or used as a cake topper, usually with the addition of cream and coagulants to create a thick, frozen effect. Mousse is transliterated from French. Mousse cake first appeared in the culinary capital of Paris, France. Initially, masters added various ingredients to the cream to stabilize and improve its structure, texture, and flavor, making its appearance, color, structure, and taste more diverse, natural, and pure. After freezing, it tasted endlessly and became the ultimate cake.
Details of ingredients
Technique
Steps to make Raspberry Chocolate Mousse
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1. (White chocolate mousse paste) Boil the vanilla sauce and cream together, then pour it into the white chocolate;![]()
2. Soak the fish gelatin in cold water for 5 minutes, soften it, and then heat it over water until it melts for later use;![]()
3. Mix the white chocolate sauce and melted fish gelatin evenly, then mix with whipped cream in portions;![]()
4. Pour into the mold, flatten as much as possible, and refrigerate for 20 minutes![]()
5. (Raspberry Mousse Paste) Protein and 8g sugar, quickly beat and set aside;![]()
6. Soak the fish gelatin in cold water for 5 minutes, soften it, and then heat it over water until it melts for later use;![]()
7. Add lemon juice and the remaining sugar to the raspberry puree, and mix evenly over water;![]()
8. Soak fish gelatin slices in cold water until soft, heat them over water to melt, and add them to raspberry puree![]()
9. Mix the whipped cream, egg whites, and melted fruit puree separately,![]()
10. After stirring evenly, pour it onto the white chocolate mousse in the mold;![]()
11. Cut a 5mm slice of cake batter horizontally, cover it with mousse, and freeze it in the refrigerator for 4 hours.
