This recipe is a labour of love, but it is worth it! Treat a loved one on Valentine's Day to this pretty mousse cake.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
385
Ingredients
For the base
75g
butter, melted, plus extra to grease
125g
digestives
For the white chocolate mousse layer
3
sheets platinum grade leaf gelatine
100g
white chocolate, finely chopped
250ml
double cream
1tsp.
vanilla bean paste
FOR THE RASPBERRY MOUSSE LAYER
200g
fresh or frozen raspberries
50g
caster sugar
3
sheets platinum grade leaf gelatine
250ml
double cream
To decorate
125g
fresh raspberries
25g
white chocolate, melted
Directions
Step 1Grease and neatly line the base and sides a 20.5cm round springform tin with baking parchment. For the base, whizz the biscuits in a food processor until crushed, or bash in a food-bag using a rolling pin. Whizz/mix in the melted butter, until combined. Firmly press into the lined tin to make an even layer. Chill until needed.
Step 2Next make the white chocolate mousse layer. In a small pan soak the gelatine leaves in 100ml water for 5min, to soften. Meanwhile melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Lift bowl off heat and set aside to cool for 5min.
Step 3Heat the gelatine pan, stirring, until the gelatine dissolves. Set aside to cool for a few min. In a large bowl using a handheld electric whisk, beat the room temperature cream, vanilla and the cooled gelatine mixture until the mixture holds soft peaks. Using a large metal spoon, fold through the cooled chocolate. Scrape into the lined tin and smooth to level. Chill to set, about 1hr.
Step 4For the raspberry mousse layer, in a medium pan cook the raspberries, sugar and 50ml water over medium heat for 10min, squashing the raspberries with a wooden spoon, or until mushy and lots of the liquid has evaporated. Meanwhile cover the gelatine with cold water and leave to soak for 5min.
Step 5Strain the raspberry mixture through a fine sieve into a small bowl, working the pulp well (discard seeds). Lift gelatine out of the water (squeeze out excess water) and stir into the hot raspberry purée to dissolve. Leave to cool to room temperature.
Step 6In a separate bowl, beat the cream until it holds soft peaks. Using a large metal spoon, fold in the cooled raspberry purée. Scrape on to the set white chocolate mousse layer and smooth to level. Chill to set, about 1hr.
Step 7To serve, transfer to a cake stand or plate, peeling off the baking parchment. Top with raspberries and a drizzle of melted white chocolate. Serve in slices.
To store:
Keep loosely covered in the fridge for up to 3 days. The mousse cake with firm slightly on storing.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
