- 300 grams (10.5oz) frozen raspberries, thawed for 30 minutes
- 1 1/2 teaspoons unflavored powdered gelatin
- 1/4 cup sugar
- 110 grams (8 tbs) butter, softened
- 3/4 cup (150g) caster (superfine) sugar
- 3 large eggs, at room temp
- 90 grams (3.2oz) almond meal
- 1/4 cup (40g) self raising flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
White Chocolate Mousse
- 225 grams (8oz) white chocolate, I used Callebaut buttons
- 2 teaspoons (7g) unflavoured powdered gelatin
- 1/4 cup (62mL/ 2 fl. oz) water
- 2 1/2 cups (625mL/ 21 fl. oz) heavy cream (I used thick cream)
- 100 grams (3.5oz) caster sugar
- 100 grams (3.5oz) glucose
- 100 grams (3.5oz) white chocolate, I used Callebaut buttons
- 50 milliliters (1.7 fl. oz) water
- 70 grams (2.5oz) condensed milk
- 2 teaspoons unflavoured powdered gelatin plus 60mL (2 fl. oz) water
- Puree raspberries using a blender or food processor
- Place in saucepan and sprinkle with gelatin. Allow to stand for 5 minutes
- Add sugar and heat on medium stir until dissolved.
- Pour into a bowl using a sieve to strain the seeds
- Line a 7" cake pan with cling wrap, and once the puree is slightly cooled, pour in pan.
- Chill in the freezer for one hour. Cover the top with cling wrap to prevent freezer burn. Continue freezing for 12 hours.
- Butter and line the base of an 8" cake pan. Preheat oven to 355F/ 180C
- Using a mixer, beat butter and sugar.
- Add the eggs
- Add the rest of the ingredients, and mix for 30 seconds on medium.
- Bake for 25 minutes, or until a skewer comes out clean.
White Chocolate Mousse
- Place 1" of water into a saucepan. Bring to the boil and then turn off the heat. Add the chocolate to a large bowl, and set over the saucepan. Stir until dissolved.
- Add gelatin and water to a small saucepan and allow to sit for 5 minutes. Then place on medium heat until dissolved. Remove from heat.
- In a third small saucepan, add 1/2 cup (125mL) of cream and heat on medium until it comes to a boil.
- Add the gelatin to the cream and stir. Then add this to the large bowl of chocolate, and stir gently until combined.
- In a cold mixing bowl (I like to chill mine for 10 minutes in the fridge) beat the remainder of the cream until stiff peaks. Careful not to overbeat.
- Add half of the cream to the white chocolate mixture, and fold together. Add in the rest and continue to gently fold together until just combined.
- Take a 9" round springform pan, and line the base with butter and parchment paper. Line the sides with chocolate acetate sheets
- Place the almond cake in the pan, then add half of the mousse mixture. Place the raspberry puree on top, and add the rest of the mousse.
- Smooth with a spatula and chill for one hour in the fridge. Cover with cling wrap, and continue to chill for at least 12 hours.
- Mix the gelatin with the extra water and let it soak for 5 minutes
- Place condensed milk, chocolate, and gelatin into a tall heatproof container.
- In a medium saucepan add sugar, glucose and water. Heat on low until sugar dissolves.
- Increase heat to medium and bring to 103C/ 217F.
- Pour over chocolate mixture. Allow to stand for a few minutes.
- Blender with a hand blender for a few minutes until nice a smooth. I added a touch of whitener to give the glaze more opacity. Try not to get air bubbles.
- Place cling wrap over the glaze, right over the surface so as not to have it form a skin. Chill in the fridge for 12 hours. Can last 3 days.
- Remove mousse from springform pan using a spatula to loosen. Remove acetate and smooth the sides.
- Place on cake board, and rest it on a cake pan, over a large tray.
- Reheat glaze in a microwave at 50% 20-30 second increments until it reaches 35C/95F. I personally think it would benefit from being a touch warmer.
- Add food colours and then pour over the mousse cake. Allow it to drip for a few minutes, and then scrape off the excess.
- Serve chilled.