Raspberry Mousse Center
This is for the center of a mousse cake. It makes 1, 16 cm flat circle to be placed in the middle of a 20 cm cake.
Serves: 16 cm flat circle
  • 200 g raspberry puree
  • 5 g gelatin
  • 30 g cold water
  • 32 g egg yolks (about 1½)
  • 64 g sugar
  • 200 g cream
  1. Prepare a 16 cm cake ring by placing it on a baking sheet lined with baking paper.
  2. Bring the raspberry puree and sugar to a boil over the stove.
  3. Bloom the gelatin in the cold water.
  4. Once the puree has boiled, remove from heat and add the bloomed gelatin.
  5. While whisking, pour the hot puree over top the egg yolks (whisking is important, you do not want to "cook" the yolks!)
  6. Let cool.
  7. In the meantime whip the cream.
  8. When the raspberry puree mixture has cooled off completely, start by adding a spoonful of the whipped cream. Finally, fold in the rest of the whipped cream.
  9. Pour into the cake ring and place in the freezer. The mousse will not need to freeze completely, but just enough to be able to handle.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/07/birthday-chocolate-mousse-cake-with-raspberry-center/