This recipe is a labour of love, but it is worth it! Treat a loved one on Valentine's Day to this pretty mousse cake.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
385
Ingredients
For the base
75 g butter, melted, plus extra to grease
125 g digestives
For the white chocolate mousse layer
3 sheets platinum grade leaf gelatine
100 g white chocolate, finely chopped
250 ml double cream
1 tsp. vanilla bean paste
FOR THE RASPBERRY MOUSSE LAYER
200 g fresh or frozen raspberries
50 g caster sugar
3 sheets platinum grade leaf gelatine
250 ml double cream
To decorate
125 g fresh raspberries
25 g white chocolate, melted
Directions
Step 1Grease and neatly line the base and sides a 20.5cm round springform tin with baking parchment. For the base, whizz the biscuits in a food processor until crushed, or bash in a food-bag using a rolling pin. Whizz/mix in the melted butter, until combined. Firmly press into the lined tin to make an even layer. Chill until needed.
Step 2Next make the white chocolate mousse layer. In a small pan soak the gelatine leaves in 100ml water for 5min, to soften. Meanwhile melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Lift bowl off heat and set aside to cool for 5min.
Step 3Heat the gelatine pan, stirring, until the gelatine dissolves. Set aside to cool for a few min. In a large bowl using a handheld electric whisk, beat the room temperature cream, vanilla and the cooled gelatine mixture until the mixture holds soft peaks. Using a large metal spoon, fold through the cooled chocolate. Scrape into the lined tin and smooth to level. Chill to set, about 1hr.
Step 4For the raspberry mousse layer, in a medium pan cook the raspberries, sugar and 50ml water over medium heat for 10min, squashing the raspberries with a wooden spoon, or until mushy and lots of the liquid has evaporated. Meanwhile cover the gelatine with cold water and leave to soak for 5min.
Step 5Strain the raspberry mixture through a fine sieve into a small bowl, working the pulp well (discard seeds). Lift gelatine out of the water (squeeze out excess water) and stir into the hot raspberry purée to dissolve. Leave to cool to room temperature.
Step 6In a separate bowl, beat the cream until it holds soft peaks. Using a large metal spoon, fold in the cooled raspberry purée. Scrape on to the set white chocolate mousse layer and smooth to level. Chill to set, about 1hr.
Step 7To serve, transfer to a cake stand or plate, peeling off the baking parchment. Top with raspberries and a drizzle of melted white chocolate. Serve in slices.
To store:
Keep loosely covered in the fridge for up to 3 days. The mousse cake with firm slightly on storing.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
