Raspberry and Yogurt Mousse Cake


 

Raspberry Mousse

 

 

250 grams raspberry puree, strained

25 grams sugar

2 sheet of gelatin

250 ml heavy cream

Whip the cream to soft peaks and set aside.

Soften the gelatin in ice water for 5 minutes.

Warm the raspberry puree with the sugar until sugar dissolves. Squeeze out excess water from softened gelatin and add it to the warm puree. Mix thoroughly and let it cool slightly.

Fold in the whipped cream when puree is cool. Place the mousse in a pastry bag and pipe into the ring molds on top of the sponge disk. Fill half way. Place in refrigerator or freezer until mousse hardens.

 

Yogurt Mousse

 

250 ml heavy cream

1 vanilla bean

50 grams sugar

2 sheet of gelatin

160 grams vanilla yogurt

Place the gelatin in ice water for 5 minutes to soften.

Whip the heavy cream with the sugar and vanilla seeds until soft peaks form. Take 2 Tbs of the whipped cream and mix it with the softened gelatin (make sure to squeeze out excess water from the gelatin). Melt the gelatin with the cream in the microwave for about 10-12 seconds.

Add the gelatin mixture to the soft peak whipped cream and mix quickly to incorporate it and to avoid the gelatin from setting too fast. Fold in the yogurt.

Place the yogurt mousse in a pastry bag and pipe into ring molds. Level out the tops with a spatula.

At this point, you can either refrigerate or freeze the mousses. If they are frozen, they are easier to unmold.

Thaw out in refrigerator and top with fresh raspberries.

 

Tort de Mousse de Zmeura si Iaurt de Vanilie

Mousse de Zmeura

 

250 de piure de zmeura

25 grame zahar

2 foi de gelatina

250 ml de frisca

Bate frisca, inmoaie foile de gelatina in apa rece timp de 5 minute.

Incalzeste piureul de zmeura impreuna cu zaharul pana acesta se dizolva.

Scurge excesul de apa ramasa de la gelatina inmuiata si incorporeaz-o in piureul cald.  Adauga piureul (dupa ce s-a racit bine) peste frisca.

Pune mosse-ul de zmeura intr-un sac de patiserie si umple forma de inel pana la jumatate.

Pune inelul in frigider sau in congelator pana se intareste putin.

 

Mousse de Iaurt de Vanilie

 

250 ml de frisca

50 grame zahar

2 foi de gelatina

160 grame de iaurt de vanilie

Inmoaie foile de gelatina in apa rece timp de 5 minute. Bate frisca impreuna cu zaharul. I-a doua linguri de frisca si amesteca cu gelatina inmuiata (asigura-te ca ai stors excesul de apa din gelatina).

Pune aceasta compozitie in cuptorul cu microunde pentru aproximativ 10 – 12 secunde. Adauga crema rezultata peste frisca si amesteca repede pentru a evita sa se ingroase prea repede. La final adauga iaurtul de vanilie.

Pune mousse-ul de iaurt intr-un sac de patiserie si umple cealalta jumatate a inelului. Niveleaza partea superioara cu o spatula. Poti pune la frigider sau il poti congela. Daca este inghetat este mai usor de scos din inel.

Orneaza cu zmeura proaspata. Daca doresti poti folosi si alte fructe in loc de zmeura.

 

Leave a comment


Name*

Email(will not be published)*

Website

Your comment*

Submit Comment

Copyright © softcolours