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Raspberry Yogurt Mousse Cake

1 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.