Raspberries mousse cake: very beautiful and so yummy

published on 8 March, 2019 at 11:41

The biscuit base:

200 gr of biscuits 80 gr of butter

Bavarian mousse with white chocolate:

3 egg yolks

40 gr of sugar

20 cl of milk

2 sheets of gelatin

170 gr of white chocolate

20 cl of liquid cream

Raspberry mousse:

400 gr raspberries (fresh or frozen)

100 gr of sugar

4 sheets of gelatin

40 cl of liquid cream

Garnish :

370 gr raspberry jam

24 fresh raspberries

Preparations:

Blend the biscuits and mix with melted butter. Spread in the bottom of the mold and refrigerate.

Whip the yolk with sugar, add milk and put on the heat. Then melt the gelatin sheet. Whip the cream and add in the batter. Pour on the biscuits base and refrigerate.

Cook the raspberries with sugar and stir them, melt the gelatine inside.

Whip the cream and mix with the liquid, pour on the white part.

Stir the jam and cover the cake, refrigerate for about 6 hours and serve.

Credit: https://www.youtube.com/watch?v=fhlCiKy5BOU

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