Raspberry Mousse

Flavor: Sweet and Sour; Technique: Baking; Time: Several hours; Difficulty: Easy.

Steps to Make Raspberry Mousse

Purchased frozen raspberries and pureed them, then boiled in a pot

Take 150g of raspberry puree and put it in a bowl

Soak 1.5 gelatin sheets in cold water until soft, then add to warm raspberry puree

Stir until dissolved

Add sugar to whipped cream and beat until 5-6 times in volume

When whipped cream forms distinct patterns and holds its shape when lifted, it’s ready

Combine whipped cream with raspberry puree

Fold gently until well mixed to create raspberry mousse mixture

Wrap the mousse ring with aluminum foil, mine is a 6-inch mousse ring

Pre-baked chiffon cake slices in advance

Start by placing a cake slice at the bottom

Then pour in some raspberry mousse mixture, add another cake slice, repeat until done, then refrigerate until set

Soak half a gelatin sheet in cold water until soft, take 80g of raspberry puree, add the melted gelatin sheet, mix well, strain the mixture through a sieve, then pour it over the set raspberry mousse, refrigerate for 1 hour until the mirror glaze sets

I refrigerated overnight, the next day removed the aluminum foil, used a hairdryer to warm the sides, then unmolded

You can cut it into small pieces and decorate as desired