This weekend, I made raspberry mousse to go in my cake. This was to practice one of the fillings for Amy’s wedding cake. I didn’t really do too much for decorating – just threw some sugar flowers I had previously made on top once I iced it. I won’t go into too much detail, but will state the highlights:
- This recipe was a mish-mash of a bunch of recipes I found online, so much so that I don’t even know where I would begin in giving credit to someone for it. Therefore, I will just give credit to Google, for providing me a multitude of Raspberry Mousse recipes to mold one that worked for me. Below is the one that worked for me.
- I needed to use a lot more raspberries than my recipe called for originally.
- Seeds from 1 vanilla bean cost almost $10, so I used vanilla extract, which worked just as well if you ask me.
- I found out my little puppy is quite the lush, and may just be a wine-lover as well. (She got ahold of an empty bottle of wine and I found her really going at it…and my useless, I mean wonderful, boyfriend was sleeping on the couch right next to her when I found her like this…I am very sad though, because my pictures from this seem to have vanished.)
Now let’s get down to business…
Puree raspberries, strain, and mix with sugar and vanilla.
Dissolve gelatin in saucepan/pot, then add in raspberry mixture. Allow to cool and set some. (It doesn’t need to completely set.)
Whip heavy cream until thick and whip cream-like (warning – there is not sugar or vanilla in it at this point, so it does not taste yummy yet, so tasting is not recommended).
Once raspberry puree has cooled and set, I mixed a small amount of the cream with the puree to thoroughly incorporate, then folded in the rest of the cream. I think next time, I would use less cream so that it is more raspberry and fresh tasting, and less whipped cream tasting. The recipe below reflects these changes. Then, you are done!
Let it cool some more in the fridge so it gets nice and mousse-like consistency. Then, apply as cake filling or eat with spoon. Delish.
Makes 1 layer for a 10″ round cake:
12 oz raspberries fresh or frozen
3/4 cups (70 grams) powdered sugar
Seeds from 1 vanilla bean (or 3/4 tsp vanilla extract)
6 tsp of gelatin powder
1-¼ cups cold water or fruit juice (for gelatin)
2 cups heavy cream
1 large disposable piping bag
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl along with the powdered sugar and vanilla.
- In a saucepan, sprinkle gelatin over cold water; let stand for 3-4 minutes. Then, stir over low heat until gelatin is completely dissolved.
- Stir in raspberry mixture to gelatin. Note: Taste for sweetness here. You can add more powdered sugar if you want it to be sweeter.
- Refrigerate until slightly thickened, about 1 hour.
- In a separate bowl, whip the heavy cream until soft peaks form. Refrigerate.
- Once raspberry mixture is thickened, remove whipped cream and mixture from refrigerator. Fold the cream into the berry mixture.
Working with gelatin can be tricky, so if you have never tried it before then make only the mousse and use it for a dessert with some fresh berries. This will help you troubleshooting any problems you may run into and you won’t end up with a spoiled mousse that should have been used in a cake.
I read that cakes filled with raspberry mousse must be kept in the refrigerator and taken out about 1 hour before serving. I just kept it a room temperature though, and it was all good.