Description
A silky raspberry mousse layered over a buttery biscuit crust, topped with a glossy red mirror glaze and fresh berries.
Ingredients
- Fresh or frozen raspberries
- Heavy cream
- Gelatin
- Biscuit or graham cracker crumbs
- Sugar
- Butter (melted)
- White chocolate (for mousse base)
- Red food coloring (optional for glaze)
- Assorted fresh berries and mint for garnish
Instructions
- Combine biscuit crumbs with melted butter and press into the bottom of a springform pan; chill to set.
- Purée raspberries, strain to remove seeds, and heat gently with sugar and gelatin until dissolved.
- Fold cooled raspberry mixture into whipped cream and melted white chocolate.
- Pour mousse over crust and chill until firm (at least 4 hours or overnight).
- Prepare mirror glaze by heating gelatin, sugar, and water, then adding red coloring.
- Pour cooled glaze over the mousse cake for a smooth, shiny finish.
- Garnish with fresh berries and a light dusting of powdered sugar before serving.
Notes
- Chill the mousse cake overnight for the best texture.
- Use fresh raspberries for a more vibrant flavor.
- Adjust the amount of sugar based on the sweetness of the raspberries.
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg