The last of the three cakes I made for my cousin’s 50th birthday, fresh and tart raspberry mousse with white chocolate and lime, decorated with fresh raspberries.
RASPBERRY MOUSSE CAKE WITH LIME
100 G OAT BISCUITS
50 G MELTED BUTTER
2 TSP FREEZE DRIED RASPBERRIES
1 PINCH OF SALT
Blend biscuits, salt and freeze-dried raspberries to fine crumbs.
Mix it with butter and press it well into a 16 cm spring mould and place it in the fridge until the base is firm.
½ SHEETS GELATINE
140 G WHITE CHOCOLATE
2 EGG YOLKS
15 G SUGAR
80 G HEAVY CREAM 38 %
JUICE AND ZEST OF 1 LIME
Soak the gelatine in cold water, 5-10 min.
Gently melt the chocolate.
Beat egg yolks and sugar together in a separate bowl.
Heat the cream up to the boiling point and whisk it into egg yolks.
Return the mixture to the pot and heat it up to 83-85 degrees, continuously stirring. Remove the pot from the heat and pass the cream through a fine mesh sieve.
Squeeze the water out of the gelatine and melt it in the cream,
Pour the cream over the chocolate and fold it together with a dough scraper until the cream collects and becomes shiny.
Add buttermilk, lime juice and zest and blend cream with an immersion blender.
Spread some of the cream in a 12 cm round silicone mould so that it is just filled up, save the rest in the refrigerator or freezer for another cake.
Lightly tap the mould against the table to remove as many air holes as possible. Cover with film and place in the freezer until the cremeux is frozen solid.
200 G FROZEN RASPBERRIES
100 G SUGAR
JUICE OF 1 LEMON
4 SHEETS GELATINES
20 G ICING SUGAR
250 G HEAVY CREAM 38%
SEEDS OF 1 VANILLA POD
Soak the gelatine in cold water for a minimum of 10 min.
Heat raspberries, sugar and lemon juice in a pot until the berries are tender and the sugar has melted.
Squeeze the water out of the gelatine and melt it in the warm raspberry mixture.
Blend the mixture to a puree and pass it through a fine mesh sieve into another bowl to remove the seeds. Set it aside and let the temperature drop to slightly cooler than your little finger warm.
Whisk the cream to soft peaks with icing sugar and vanilla seeds and fold the cream into the raspberries with a rubber spatula.
Distribute the mousse a 18 cm silicone mould.
Push the cremeux insert out of the mould and press it lightly into the mousse.
Place the biscuit base on top and press down again until the mousse and base are level.
WILTON WHITE CHOCOLATE SPRAY
OPALYS VALRHONA CRUNCH PEARLS
RED WOOD SORREL
Push the cake out of the mould and spray with white chocolate spray.
Decorate with fresh raspberries, crunch pearls and red wood sorrel.
NB. I used a 3 straw silicone mould from Pavocake, but you can easily use an 18 cm round silicone mould instead