Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Raspberry mousse cake
10 servings4 hours
How to make a mousse cake with raspberries? Put the crackers in the bowl of a blender or food processor and grind into small crumbs. Transfer the cookie crumbs to a bowl, add the cocoa powder and stir the ingredients together. Melt the butter in a water bath or microwave. Pour the melted butter into a bowl of cracker and cocoa crumbs and stir until smooth. Transfer the resulting mass to a detachable baking dish and use a flat-bottomed glass to compress the cookie crumbs into a flat cake of equal thickness. Place the baking tin in the fridge to keep the cookie cake frozen. Rinse the raspberries under cold water and roll back in a colander so that the glasses are water. Set aside large and beautiful berries for the final decoration of the cake. Transfer the rest of the raspberries to a blender bowl and interrupt the berries until smooth, puree-like. Then grind the resulting berry mass through a sieve, thus getting rid of raspberry seeds. Stir the gelatin in room temperature water and leave to swell. Transfer the raspberry puree to a sauté pan or small saucepan, add the icing sugar. Place the saucepan on the stove and bring its contents to a boil over low heat, stirring constantly with a spoon. Add the swollen gelatin to the hot raspberry puree and mix well. Heat everything together, but do not boil. Remove the saucepan from the heat and leave to cool. Break the white chocolate into pieces and put in a small refractory container. Place the container itself in a pan of water and place on a small heat. Add some cream to the container to the chocolate and melt it in a water bath until liquid. Beat the cream with a fat content of at least 33% with a mixer until a fluffy thick foam. Then, carefully so they don't fall, mix them with melted white chocolate. Put the already cooled raspberry puree in the resulting mass and gently mix. Remove the tin with cracker bark from the refrigerator and pour the mass of raspberry puree, whipped cream and white chocolate on top of it. Place the tin with the cake in the fridge for at least 3 hours to freeze. When served with a hot knife, separate the edges of the mousse part of the cake from the tin. Remove the cake and garnish with fresh raspberries. Enjoy your meal!
Cookies Cracker - 200 gr, Cocoa powder - 45 gr, Butter - 100 gr, Raspberry - 500 gr, Powdered sugar - 40 gr, Gelatin - 12 gr, Water - 50 ml, Fat cream - 500 ml, White chocolate - 100 gr
Butter can be melted in a microwave or in a water bath. How to melt butter in the microwave? Cut the butter into small pieces and place in a special container. To prevent oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest capacity or in defrosting mode. In the beginning, five seconds is enough. Next, if the oil has not yet melted, reinstall for 5 seconds and start the microwave. Repeat the process multiple times to the desired result. How to melt oil correctly in a water bath? Two vessels of different diameters will be needed. Pour water into a large one and place on the stove. Install a smaller container on top so as to immerse it in water about half. Put the sliced butter in it. Under the influence of boiling water, the oil will begin to melt. Stir the oil lightly to speed up the process. Once the oil pieces have completely dissolved, remove the container from the stove.
Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.
How to beat cream correctly? It is important that the cream is fat, at least 33%. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.
