Decadent Raspberry Mousse Cake

Name: Decadent Raspberry Mousse Cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 100 g pack brandy snap baskets, crushed; 400 g (14oz) frozen raspberries, defrosted on kitchen paper; 2 tbsp. icing sugar; 8 gelatine leaves; 225 mL (8fl oz) whole milk; 425 mL (14fl oz) double cream; 4 large eggs, separated; 200 g (7oz) caster sugar

This impressive mousse cake can be made up to a day in advance.

By The GH Kitchen TeamPublished: 19 April 2010

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Serveware, Dishware, Food, Sweetness, Red, Ingredient, Dessert, Plate, Baked goods, Cuisine,

Preparation Notes: plus cooling and chilling

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Yields:

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Ingredients

100 g pack brandy snap baskets, crushed
400 g (14oz) frozen raspberries, defrosted on kitchen paper
2 Tbsp. icing sugar
8 gelatine leaves
225 ml (8fl oz) whole milk
425 ml (14fl oz) double cream
4 large eggs, separated
200 g (7oz) caster sugar

Directions

1. Step 1
  Line the sides of a 23cm (9in) spring-form cake tin with baking parchment. Cover the base with the crushed brandy snaps.
2. Step 2
  Set aside 100g (3½oz) of the best raspberries. Put the remainder into a pan with icing sugar and 2tbsp water. Heat, stirring occasionally, until fruit has softened. Sieve into a bowl, pushing through as much purée as possible - you should have around 250ml (9fl oz). Discard pips and leave purée to cool.
3. Step 3
  Cover six gelatine leaves with cold water and leave for 10min. Heat milk and 225ml (8fl oz) of the cream in a pan until nearly boiling. Remove from heat and cool slightly. Meanwhile, in a large bowl, beat together the egg yolks and 150g (5oz) caster sugar. Gradually add the hot milk mixture, stirring after each addition. Rinse out pan, pour in mixture and return to hob.
4. Step 4
  Heat gently, stirring constantly, until the custard thickens enough to coat the back of a spoon. Strain through a sieve into a bowl. Lift gelatine out of water; squeeze well. Whisk into hot custard until dissolved. Top with greaseproof paper to stop a skin forming, then leave to cool for 30min. When cooled, stir in 6tbsp of raspberry purée.
5. Step 5
  Whisk egg whites in a bowl until stiff. Add remaining caster sugar and whisk until thick and glossy. In a separate bowl, whip remaining cream until softly peaking. Fold whites into cream; fold in cooled custard mixture. Pour into tin, then drizzle over 3tbsp of raspberry purée. Drop reserved raspberries on top; cover and chill for 2hr.
6. Step 6
  Soak remaining gelatine as before. Gently heat remaining purée until just simmering. Lift gelatine out of water and squeeze well. Whisk into purée and leave until just cool.
7. Step 7
  Slowly pour cooled purée mixture over the set mousse; shake tin gently to spread topping evenly. Cover and chill for 4hr or overnight. To serve, remove from tin, transfer to a plate and peel off paper.
  
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Per Serving:

Calories: 425
Total carbs: 35 g
Sugars: 33 g
Total fat: 29 g
Saturated fat: 17 g

The GH Kitchen Team

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