Raspberry mousse cake - video recipe

Ingredients

• 7 oz biscuits (200 gr)
• 1/3 cup butter (80 gr)

White chocolate mousse :

• 3 egg yolks
• 1/4 cup sugar (40 gr)
• 1 cup milk (20 cl)
• 2 gelatin sheets
• 6 oz white chocolate (170 gr)
• 1 cup cream (20 cl)

Raspberry mousse :

• 1 lb raspberries (400 gr)
• 1/2 cup sugar (100 gr)
• 4 gelatin sheets
• 1.5 cups cream (40 cl)

To decorate :

• 13 oz raspberry jam (370 gr)
• 24 raspberries
• mint

Materials

• Springform pan (28 cm diameter)
• Electric mixer
• Electric whisk
• Baking paper
• Pan

Preparation

• Crush the biscuits into powder. Add the butter and mix well.
• Put a baking paper in the bottom of the springform pan. Pour the biscuit mix and press it well. Put it in the fridge.
  
• The white chocolate mousse :
  Put the gelatin sheets to soak into cold water.
  Mix the egg yolks with sugar? Add milk and mix well.
• With a wooden spoon, constantly stir the mix at low heat. Mix until the cream thicken (10-15 minutes).
  
• Remove from the heat and add the well drained soaked gelatin. Mix and then add the white chocolate gradually. Mix well and leave to cool down at room temperature during about 20 minutes.
• Take up the cool cream in whipped cream with an electric whisk. Add the white chocolate cream and gently mix it all.
  
• Pour this mix on top of the biscuit base. Put in the fridge during 3 hours.
• The raspberry mousse :
  Put the gelatin sheets to soak into cold water.
  Put the raspberries and the sugar in a pan at medium heat during about 5 minutes and stir occasionally.
  
• Strain to remove the seeds. Add the well drained soaked gelatin in the (still hot) raspberry coulis and mix well.
• Take up the cool cream in whipped cream with an electric whisk. Add the raspberry coulis. Stir with a spatula to incorporate the coulis uniformly.
  
• Pour this mousse on top of the white chocolate mousse and smooth the top. Put in the fridge for 3 hours.
• The decoration :
  Put the jam in the microwave for 1 minute. Strain to remove the seeds.
  
• Pour the jam on top of the raspberry mousse and turn the mold to spread the jam all over the top. Put in the fridge for 45 minutes.
• Put the raspberries on top of the cake to decorate.
  
• You can also put some mint between the raspberries.
• There you are, your raspberry and white chocolate mousse cake is ready !