This white chocolate raspberry mousse is a very easy to make dessert that only needs 6 ingredients, 10 minutes of your time and about an hour of your patience.
One cake to rule them all
Until I was 11 years old I had never had cake. Despite the fact that my parents had thrown me birthday parties since I was one, I never ate the cake. When I was going to other kids’ birthday parties, I was never eating cake. I’ve never really had a strong sweet tooth, but when I was a child, I just simply didn’t like any cake. My Mum was always putting so much effort into making one for each one of my birthdays. I remember her decorating it with silver pearls and orange slices. I remember her asking me every year if I would like to have a specific cake. Every year I promised her I would actually eat whatever cake she would decide to make. I never did, though.
When I turned 11 I went to one of my best friend’s birthday and a miracle happened! For the first time ever in my life I was actually having cake and absolutely loving it! The image I have in my head is quite similar to the one of a kid finally trying ice cream for the first time. I remember the delicious fluffy white chocolate mousse (that tasted nothing like actual white chocolate) and its soft dark chocolate sponge base (that also didn’t really taste much like chocolate).
After having discovered the one and only cake I enjoyed, my following birthdays (five or six of them) always had that same cake. Everybody liked it, and it was a really balanced dessert that was flavoursome, had playful textures but wasn’t too sweet. I don’t like it when desserts are excessively sweet, plus they’re not very healthy anyway.
The incredible adventures of an (almost) failed pastry chef
I celebrated my birthday two weeks ago. Since the past couple of years I was either in a new city or traveling on my birthday, I decided to organise something bigger this year. As you can imagine, there can’t be a celebration that I organise without some treats, and, of course, a birthday cake. This year I decided to try to recreate the cake that I had enjoyed for so many years as a child. Did I manage? Nope… my buttercream support was not hard enough to keep the mousse together, and it fell apart a little bit. Plus, I also ran out of time to decorate it so I just threw whatever I found around and some edible glitter and that was it: a beautiful mess.
If you think everything looks hopeful in this image (if you actually manage to spot the cake), you should know it’s taken right before it started falling apart. Once I added the marzipan coating it went a bit like the tower of Pisa… I quickly removed the marzipan and this saved it… slightly. The good thing though, we forgot about the cake. I remembered about it at some point around 3-4 at night, so at that point I doubt anyone had any high expectations or was paying too much attention to the aesthetics of my failure.
Why this mousse?
You may be wondering why you’re reading about birthday cakes when the recipe is about a white chocolate raspberry mousse. The week before my birthday, since I had never before made a mousse, I had to test it. Surprisingly, my test ended up a lot better than the actual final product, and I decided to share this recipe. As for the raspberries… there’s a reason my blog’s called berries and spice and not just spice.
- 200g raspberries (they can be frozen)
- 50g white chocolate
- 3 tbsp sugar
- 3 eggs
- 2 gelatine leaves
- a pinch of salt
- Separate the egg white from the yolk.
- In a bowl mix the egg whites until they become hard. My tip is to try to turn the bowl upside down - if they don't fall, they're right!
- In a small saucepan, preferably in a bain-marie or very low heat melt the chocolate with the raspberries, sugar and a pinch of salt.
- Prepare the gelatine leaves by soaking them in water for 5 minutes.
- Remove the pan from the heat and slowly and very carefully whisk in the egg yolks until incorporated, and the whole mix becomes thicker.
- Add the gelatine leaves and make sure they have melted.
- Using a rubber spatula carefully fold the white chocolate raspberry mix in the beaten egg whites. It is important to do it slowly, as the more bubbles you manage to keep, the fluffier the mousse.
- Once everything done, add the contents to 4 ramekins or glasses and refrigerate for about an hour, until set.
- If you wish to be quicker, you can also skip the gelatine leaves. This way the mousse will be ready to serve as soon as you've made it. With gelatine the texture will be more similar to marshmallows, whereas without gelatine it will be softer and more melt-in-your-mouthy.