Raspberry Mousse Charlotte
- 1 refer to Spongecake
- 1 refer to
- 80 grams Frozen raspberries
- 20 grams Sugar
- 50 ml Water
- 1 Egg white
- 20 grams Sugar for the meringue
- 100 ml Heavy cream
- 5 grams Powdered gelatin
- 2 tbsp Water for the gelatin
- Bake the 15 cm spongecake, slice into about 1.5 cm pieces using 2 pieces.
- Bake the cookie for the sides next.
- Place the cookie tightly around the edges of the 18 cm mold, and place 1 sheet of the spongecake inside.
- Place 2 tablespoons of water into the gelatin to soak.
- Combine water, sugar, and frozen strawberries into a saucepan and turn on the heat.
- Dissolve the sugar while smashing the raspberries with a spoon.
- Use a strainer to remove the seeds by straining.
- You'll be surprised at how many seeds rasberries have, and how hard they are....
- Microwave the gelatin for 15 seconds while it is still warm, and mix well.
- Add sugar to the egg whites, and make the meringue.
- Whip the heavy cream in a separate bowl until it forms a heavy ribbon when lifted from the bowl.
- Whip the meringue and the heavy cream to about the same consistency.
- While cooling the raspberry sauce bowl in ice water, thicken by stirring.
- Add the combined meringue and heavy cream to the raspberry sauce and mix together well.
- Pour half of the mousse into the center of the mold.
- Place the other piece of spongecake on top, and lightly press together.
- Pour on the remaining mousse, and even out the surface.
- (You will decorate the top with fruit, so it doesn't have to be that smooth.)
- Refrigerate until set, 1~2 hours.
- Once it has set, remove from the mold, decorate with your favorite fruit, and it's done .
- (I was a bit short on mousse, so there's more sponge cake than I wanted..
- If you follow the recipe, there'll be more mousse than I have here.)
- This is a Christmas version!
frozen raspberries, sugar, water, egg, sugar, cream, powdered gelatin, water
Taken from cookpad.com/us/recipes/142940-raspberry-mousse-charlotte (may not work)