Traditional recipes

Cups with raspberry mousse

Cups with raspberry mousse

First of all I mixed the raspberries very well and strained it from the seeds.

I put the egg whites on the steam bath with the sugar and salt powder to heat, stirring constantly, until it starts to foam. I took it off the heat and put it in a large cold bowl (or something cold) and mixed until it has become a shiny, writing foam.

I soaked the gelatin sheets in very cold water for 10 minutes, until they increased their volume a lot, then I squeezed them in my hand to remove the water from the sheets.

I prepared a saucepan with a little water and some of the raspberry puree and with gelatin I heated it a little until it softened and turned into a syrup, but I didn't let it boil, I incorporated the raspberry puree all the same and then with the egg white foam. spinning from the bottom up so that the hard foam remains.

If we don't mix very well, a layer of raspberry gelatin can remain at the bottom of the cups and then make the connection with the foam, deliciooooos bad! And without seeds, the taste is amazing, I decorated it with some more beautiful raspberries.

I left it in the fridge until I couldn't resist the temptation ...

Cake with raspberry mousse and chocolate

Prepare the chocolate cream first, which must be kept in the fridge until we prepare the raspberry top and foam.

Put the chocolate, cream, cocoa and rum essence in a bowl over low heat. Stir until smooth, then cool.

For the top: beat the egg whites hard with a pinch of salt and sugar, add the egg yolks rubbed with oil, then add the flour, baking powder and sifted cocoa. Homogenize the composition and place in a saucepan with a diameter of 18 cm lined with baking paper. Bake on low heat for about 15-20 minutes. The toothpick test is done.

For the raspberry mousse, beat the cold cream with the powdered sugar, then add the raspberries. Initially it will have the appearance of a cut cream, but it is beaten very well with a spoon and it will get the desired creamy consistency. Let it cool.

The syrup is prepared by caramelizing the sugar, then water is added, it is left to simmer for 10 minutes, then it is removed from the heat and honey and essence are added.

Mount the cake: the bowl in which I baked the top, cover it with plastic wrap. Cut the top into 3. Place the first sheet on top of the foil (which will be the top one after all, because we will overturn it) in syrup, grease it with a thin layer of chocolate, add the raspberry foam, then the two sheets of cake syruped and greased with chocolate on both sides and finally the last sheet of cake slightly syrupy. Let it cool for a few hours.

Pour the cake on a plate, pour the rest of the chocolate on top and let it drain slightly on the edges, then garnish with raspberries and finely grated white chocolate.

Chocolate cups with berry mousse

and add over the mascarpone foam with berries. Mix well.

Melt the chocolate in a water bath.

The melted chocolate is spread with the brush on the inside of a muffin paper.

Let it cool until the chocolate hardens,

then the paper comes off easily.

The chocolate cups thus obtained are filled with mascarpone cream and berries.

Raspberry Foam Cups - Recipes

Wheat ingredient:

Cream ingredient

1 teaspoon lemon juice

Decor ingredient:

400ml Voila dessert cream

4 drops of dye or raspberry puree

Countertop preparation method:

1. Preheat the oven to 180 degrees and grease a round cake pan (preferably with springs).

2. Line the tray with baking sheet.

3. Mix the egg whites with the salt until rigid peaks form.

4. In a separate bowl, beat the egg yolks and sugar until creamy. Add one third of the flour to the egg yolks and the other third to the egg whites. Mix both compositions slowly, with a spatula, until incorporated, taking care not to deflate the egg whites too much.

5. Distribute the composition obtained evenly in the cake pan and bake for about 30-35 minutes or until a toothpick inserted in the middle of the top comes out clean.

6. Cool the countertop in the pan for 5 minutes then turn it over on a stand to continue cooling.

7. Once the countertop has cooled, use a solid knife to cut the countertop into two or more layers as desired.

How to prepare cream:

1. Mix frozen raspberries with honey and lemon juice.

2. Add everything to a saucepan and simmer over medium-high heat, letting the raspberries release their liquid.

3. Continue to boil the raspberries until they thicken and acquire a jam-like consistency.

4. Leave to cool for when we fill the cake.

5. Fill each slice of countertop with the preparation obtained.

How to prepare decor:

1. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 400ml Voila dessert cream at medium speed until the product becomes foam and triples in volume.

2. Add raspberry puree or food coloring to the preparation obtained.

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(5 points / total votes: 40)

oana 8 years ago - 22 June 2009 14:50

Re: Raspberry mousse

it's if we had grown up in the same place..and I was doing the same thing as a child since I was 7..and how good was the raspberry on the fence behind the house..and in the spring I made this foam with picked strawberries from the forest behind the garden ..

gyovany_95 8 years ago - 28 June 2009 22:02

Re: Raspberry mousse

Sweet dessert, I'm already hungry!

Mira 8 years ago - 7 July 2009 13:19

Re: Raspberry mousse

Yes. strawberry mousse was the most delicious after hours of searching the forest for fruit. and raspberry has a delicious aroma

Andreea 8 years ago - July 21, 2009 23:16

Re: Raspberry mousse

Today I discovered the site and for over an hour I've been reading recipes I can't wait to try them all, but one at a time

I decided, it's my favorite site for cooking!

Ioana 8 years ago - July 22, 2009 10:34

Re: Raspberry mousse

hello andreea, thank you for choosing my site to inspire you and I am waiting for your comments even after you try recipes

mihaela 8 years ago - 12 October 2009 23:45

Re: Raspberry mousse

I would very much like this site if anyone has a recipe for islere

Flory 8 years ago - 21 November 2009 04:39

Re: Raspberry mousse

Ioana, does this foam work with other fruits?

Ioana 8 years ago - November 21, 2009 11:42

Re: Raspberry mousse

any juicy fruits, the berries fit best. so strawberries, blackberries would work or combinations between them. during this period you can find them frozen in stores

lo10 7 years ago - 23 January 2010 21:06

Re: Raspberry mousse

I used to make the same recipe as a child, only to put strawberries instead of raspberries

Dan 7 years ago - 27 June 2010 23:25

Re: Raspberry mousse

Sal. I also have a question. Does it matter if the blackberry is more cherry than in the picture I see that the blackberry is red. Is it possible that they are too ripe?

Congratulations for the site is the most successful of all. It is the easiest to use, nicely ordered and with very good recipes and carefully explained.

anaiza 7 years ago - 9 August 2010 17:39

Re: Raspberry mousse

ioana to know that I like the site and the recipes fff a lot, I would like you to put some more recipes, I also tried donuts and raspberry foam.

of 7 years ago - 7 September 2010 17:07

Re: Raspberry mousse

Andreea 7 years ago - 14 December 2010 13:29

Re: Raspberry mousse

I have frozen raspberries and they would tempt me to do it. The problem is that I've never done it before, there are no indications on the bag, so sorry for my stupid question: can the raspberries in the already frozen bags be washed? It's very small and I don't see how I could wash it anyway. Congratulations for everything you cook, it looks like from magazines!

Ioana 7 years ago - 14 December 2010 13:33

Re: Raspberry mousse

Crina 6 years ago - 18 May 2011 17:28

Re: Raspberry mousse

How long do I leave them in the fridge /?

Ioana 6 years ago - 30 May 2011 16:22

Re: Raspberry mousse

1-2 hours until well cooled. it's better cold. but it is not mandatory, it can be consumed immediately

Livia 5 years ago - 26 June 2012 19:11

Re: Raspberry mousse

let me please suggest something, a little trick that makes your work for raspberry mousse easier.
I didn't know either, and I wouldn't have thought it would work, but it works:
the trick is to put the egg whites, sugar and raspberries from the beginning, all at once in the bowl. Beat with the robot until the foam swells. At first it will be liquid, but after a few minutes it will swell and become very fluffy.

Vicentiu 5 years ago - 5 July 2012 17:14

Re: Raspberry mousse

Know that your boys cook. I am 12 years old and I make a delicious raspberry and grape mousse. Thanks for the recipe

Roxi 5 years ago - 12 July 2012 15:05

Re: Raspberry mousse

Hi. I just enjoyed a delicious raspberry mousse, I followed exactly the recipe here, but I added two more tablespoons of yogurt. It turned out great. I recommend you try, it comes out a little sour but on this heat .. there is nothing better ..

Coco 3 years ago - 13 August 2014 18:46

Re: Raspberry mousse

I was wondering . Here where I am I don't find vanilla sugar only flavor and it has a brown color it always confuses me I don't know how much to use and I don't know if it will be the same. or replace vanilla sugar with plain sugar.

Ioana 3 years ago - 14 August 2014 08:14

Re: Raspberry mousse

yes, you can only use sugar. what you have is the essence, it is used in small quantities, but it depends on how concentrated it is and its quality. you can use a few drops at the beginning to test its strength.

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Difficulty: low | Time: 1h

Ingredients Cups of chocolate tulips with raspberry mousse by Simona Callas

  • 300 g cream for very cold cream
  • 1 tablespoon powdered sugar
  • 100 g of cold raspberry jam
  • 1 sachet of whipping cream (or 1 teaspoon of starch)

For assembly and decoration

  • a vanilla cookie sheet (or a Dobos type sheet )
  • chocolate sticks
  • lemon leaves