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Raspberry Yogurt Mousse Cake1 8-inch cake Cathy and Robert Jörin, Director of The Food Business School (FBS) at CIA |
For the cake: | |
• | 8 oz. The Perfect Purée Raspberry Puree, thawed |
• | 8 oz. plain yogurt |
• | 3 oz. granulated sugar |
• | 3 gelatin sheets each, soaked |
• | 9 oz. cream, whipped |
• | 1 white sponge cake each, 8″ round, thin layer |
• | 1 tbsp. simple syrup flavored with Framboise |
Optional: | |
• | 1 baked short dough each – 8″ round |
• | 1 tbsp. raspberry jam |
• | Fresh raspberries and mint for garnish |
Method: | |
1. | Combine yogurt and sugar. |
2. | Stir soaked and softened gelatin sheets into the warmed Perfect Puree Raspberry. Blend until gelatin is dissolved. |
3. | Add yogurt mixture into raspberry mixture. |
4. | Fold in whipped cream. |
5. | Pour into prepared pan. |
6. | Place a thin layer of 8” round white sponge cake that has been lightly brushed with Framboise flavored simple syrup on the top of the mousse. |
7. | Chill until firm. |
Optional: | |
If desired, add a baked short dough bottom brushed with raspberry jam under the sponge cake. | |
Turn the cake out onto a cardboard or serving dish. | |
Remove the plastic strip and the parchment from the top and spread with raspberry mirror glaze. | |
Decorate with raspberries and mint. | |
For the raspberry mirror glaze: | |
• | 2 oz. The Perfect Purée Raspberry Puree, warm |
• | 1 1/2 gelatin sheets each, soaked |
• | 2 oz. water |
• | 2 oz. sugar |
Method: | |
1. | Combine yogurt and sugar. |
2. | Soak gelatin sheets in water until softened. |
3. | Stir the sheets with the water into the warmed Perfect Purée Raspberry Puree. Blend until gelatin is dissolved. |
4. | Glaze should be clear. |
5. | Smooth the glaze onto the cake quickly before it sets. |