Raspberry/Strawberry Mousse Cake Recipe || CHARLOTTE Recipe

Mousse Cake Recipe - Easy Charlotte Recipe


Ingredients 

  • 1¼ cup (300 grams) frozen fruit puree 
  • 2 tablespoons (30 grams) lemon juice 
  • ½ cup (100 grams) sugar or to taste 
  • 4–5 gelatin leaves (3¼ teaspoon powdered gelatin) 
  • 1 pint (450 grams) heavy cream 
  • Fresh berries for garnish 

Directions 

1. Place the gelatin leaves in cold water to soften. If using powdered gelatin, dissolve in ¼ cup cold water. 

2. Whip the cream to medium peaks and place it in the refrigerator. 

3. Prepare the ladyfinger sponge cake as in the Chocolate Caramel Mousse recipe. 

4. In a saucepan, place half of the fruit puree, lemon juice, and sugar. 

5. Heat until the sugar and puree have melted. Squeeze the water from the gelatin leaves and place it in the warm mixture. If using powdered gelatin, add the dissolved gelatin and water to the saucepan. 

6. Mix well to melt and incorporate the gelatin throughout the mixture. Cool slightly. 

7. Place the remaining cold puree in a large bowl. Mash with a fork to break up any large frozen pieces.

8. Add the warm puree mixture to the cold and mix. The mixture should begin to thicken. Allow the mixture to continue to cool (but don’t place it in the refrigerator), until thickened to the texture of loose pudding. 

9. Fold in one-third of the whipped cream to lighten the mixture. Continue adding and folding in the whipped cream until the mousse is well combined. 

10. Spoon the mousse into the ladyfinger ring. Add a layer of sponge trimmings or a disk of sponge cake to help fill the middle, and then fill to the top with the remaining mousse. Smooth with an offset spatula. Or, spoon into small dessert bowls. Garnish with fresh fruit. Place in refrigerator until ready to serve, or 2 hours. This will allow the gelatin to completely set the mousse.