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Raspberry Yogurt Mousse Cake1 8-inch cake Cathy and Robert Jörin / Director of The Food Business School (FBS), Culinary Institute America (CIA) |
| For the cake: | |
| • | 8 oz. The Perfect Purée Red Raspberry Puree, warmed |
| • | 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 Red Raspberry Puree. Blend until gelatin is dissolved. |
| 3. | Add yogurt mixture into red 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 Red Raspberry Puree, warmed |
| • | 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 Red Raspberry Puree. Blend until gelatin is dissolved. |
| 4. | Glaze should be clear. |
| 5. | Smooth the glaze onto the cake quickly before it sets. |