Raspberry Yogurt Mousse Cake 1 8-inch cake Cathy and Robert Jörin / Director of The Food Business School (FBS), Culinary Institute America (CIA)

Ingredient for the raspberry mousse 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 for the raspberry mousse cake:

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 the yogurt mixture to the 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:

1. Add a baked short dough bottom brushed with raspberry jam under the sponge cake if desired.
2. Turn the cake out onto a cardboard or serving dish.
3. Remove the plastic strip and the parchment from the top and spread with raspberry mirror glaze.
4. Decorate with raspberries and mint.

Ingredient 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 for the raspberry mirror glaze:

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.