Preheat oven to 160C. P.S. I also thickened up the raspberries with a little more cornstarch, so it was like a thick jam. Deceptively light. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse. 9 ounces fine-quality white chocolate, chopped, white chocolate génoise, cut horizontally with a serrated knife into 3 layers, 3 ounces fine-quality white chocolate, chopped, 2 tablespoons unsalted butter, cut into bits, 1/4 cup framboise for brushing the cake layer, two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup, fine-quality white chocolate at room temperature (about 72°F. I encourage you to try this recipe. A wonderful dessert, not for the novice. Do not over-mix, or the mousse will become grainy. It seems to help when I do it to make a fluffier mixture. RASPBERRY MOUSSE. I made this cake yesterday & put it in the freezer. I agree with the reviewer that wrote the recipe is a good idea but needs to be re-written. A number of the other reviewers mentioned that the mousse/whipped cream concoction was too runny. Wow! piping gel also stabilizes cream to a nice thick consistency. I also noticed some reviews saying their cakes turning out eggy. To make Raspberry Filling: In a blender or food processor, puree raspberries. The food editor back in late '89 or early '90 when this recipe was originally tested must have magic hands. However, don't sweeten too much; a hint of tartness offsets the sweetness of the cake and the mousse. Many "best cake ever" comments. The recipe itself is confusing enough. You can't go wrong with a cake mix and the white choc. This cake is heaven. Cake came out fine, despite a few setbacks. The amount of cocoa butter in the type of white chocolate used in make the genoise batter has a great impact on the outcome of the sponge. Maybe that will turn out better results for this one. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. I'll definitely use this one again! When you heat the berries add sugar (2Tbsp) & the cornstarch/water - the berries break down & puree themselves. Pipe a border with remaining mousse. Percent Daily Values are based on a 2,000 calorie diet. Most people won't think twice about serving basic cornbread when is on the table. I recommend trying either the vanilla pudding mix or the white chocolate. Otherwise, way too eggy and dense. I tested the length before taping them together to make sure they would go around my bottom piece. Garnish with fresh berries. It was fabulous, we found no need to double anyhthing it turned out beautifully. Nutrient information is not available for all ingredients. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. cook, stirring constantly, for 5 minutes, or until thickened. I spent approximately 6 hours trying to put this together. NOTICE TO ALL COOKS, NOVICE AND ADVANCED: Do NOT attempt this recipe. Cover with the final layer of cake. Mix cornstarch with a small amount of water and stir into raspberries. I used a 4-serving pkg - make sure it's 'instant' pudding! 520 calories; protein 5.1g 10% DV; carbohydrates 52.3g 17% DV; fat 33.2g 51% DV; cholesterol 96.5mg 32% DV; sodium 348.1mg 14% DV. The genoise I have always made is a classic one, with egg yolks/sugar, and egg whites beaten until stiff, then combined. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly. Allrecipes is part of the Meredith Food Group. The only positive was that the white chocolate mousse was delicious -- maybe I can come up with an alternate use for it. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly. First melt chocolate with some heat cream and whisk till smooth. It enhances the berry flavor quite well. I just whipped my cream until it was thick and sprinkled in about 2 TBS of vanilla instant pudding and it thickened immediately so I didn't add anymore then mixed in the white chocolate it turned out very good easy to frost not runny at all. Easy to double the cake part but there is a serious problem with the raspberry mousse- 10 oz cartons of frozen raspberries in syrup (Birdseye still supposedly makes one) no longer available in Chicago. A lot of work but got rave reviews. I have made it twice now, and both were successes. The raspberry filling was of a jam consistency - I put it between layer 2 and 3 (mousse between 1 & 2 and 3 & 4). The recipe itself contains "in another bowl" over a dozen times. It firmed up the whip cream SO nicely. It didn't last for another meal and got rave reviews. Amount is based on available nutrient data. DIRECTIONS. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Prepare the baking pan with... RASPBERRY PURE. Raspberry White Chocolate Mousse Cake VANILLA SPONGE CAKE. Can't wait to taste the final product. ZERO FORKS! Not for the inexperienced, and it was quite a production to make. Stir in the vanilla. let cool down. Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs. I "made do" with just a normal genoise, then the white choco mousse. Place the next layer on top and spread with raspberry filling. Strain mixture into a small bowl, and … It made the mousse rather firm, but overall, it worked out fine. My kitchen doesn't have lots of pans, so when I bake the cake, I divided it between three 8 inch cake rounds that had the bottoms lined with wax paper. Cool cakes completely, then split each in half to make 4 layers. For the white chocolate mousse I won't add the fresh rasberries that decorate the top of the cake until I take it out of the freezer and the cake has thawed. you'll love these tips if used correctly!!!!!!!!!!! However, after some experimentation, I found that instant pudding mix, added (dry) to the whipped cream/white chocolate works exceptionally well. on the bottom, then mousse, then raspberry. I used the completed mousses as another dessert. Now, because I used these cake pans, my springform pan wouldn't work for assembling this masterpiece. Tastes DELICIOUS!! Had my husband take our son out of the house so he wouldn't hear me curse at a cake. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate. Then, put a pan of water on the stove.


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