This divine white chocolate raspberry mousse is a delicious and mouthwatering dessert that combines the flavors of creamy white chocolate and sour raspberries. The cake consists of two layers of moist raspberry sponge cake, almond crisp white chocolate, followed by fluffy white chocolate mousse and raspberry mousse. Then, delicate layers are topped with generous amounts of sweet whipped cream and finished with fresh raspberry halves and freeze-dried raspberries. Hope you will try it as it is an explosion of sweetness in every bite.
Ingredient
Makes about 12 servings
Raspberry sauce
1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tablespoons (30ml) lemon juice
raspberry cake layer
2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 teaspoon (5g) vanilla extract
6 tablespoons (90g) raspberry sauce
1/2 teaspoon (2g) salt
1 cup + 1 tablespoon (140g) all-purpose flour
Almond Crispy White Chocolate
1.5 oz (45g) white chocolate
1 tablespoon (14ml) vegetable oil
1/2 cup (40g) crushed almonds
White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipped cream
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
7 oz (200g) whipped cream (35% fat), chilled
Raspberry mousse
remaining raspberry sauce
1/2 tbsp (5g) gelatin powder
2 tablespoons (30g) cold water
1 cup (240g) whipped cream (35% fat), chilled
Cream
1 cup (240g) whipped cream, chilled
1/3 cup (40g) powdered sugar
1 teaspoon (5g) vanilla extract
To decorate
fresh raspberries
freeze-dried raspberries, optional
