Main Ingredients:
Cream: 60g; White Chocolate: 125g; Gelatin Sheets: 5g; Egg White: 10g; Raspberry Puree: 40g; Whipped Cream: 50g; Gelatin: 10g; Glucose: 26g.
Additional Ingredients:
Vanilla Sauce: 5g; Whipped Cream: 160g; Sponge Cake: 1 piece; Sugar: 12g; Lemon Juice: 2g; Gelatin Sheets: 5g; Milk: 150g; White Chocolate: 220g.
Flavor: Creamy; Technique: Baking; Time: Ten minutes; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Raspberry Chocolate Mousse
(White Chocolate Mousse) Heat vanilla sauce with cream, then pour into white chocolate;
Soak gelatin sheets in cold water for 5 minutes, then melt over water bath;
Mix white chocolate sauce with melted gelatin, then fold in whipped cream;
Pour into mold, smooth the top, refrigerate for 20 minutes
(Raspberry Mousse) Beat egg whites with 8g sugar until stiff;
Soak gelatin sheets in cold water for 5 minutes, then melt over water bath;
Mix raspberry puree with lemon juice and remaining sugar over water bath until smooth;
Soak gelatin sheets in cold water, melt over water bath, then mix with raspberry puree
Combine whipped cream, egg whites, and melted raspberry mixture,
After mixing well, pour over the white chocolate mousse in the mold;
Cut a 5mm slice of sponge cake, place on top of the mousse, freeze in the refrigerator for 4 hours.
