This sweetie was based on a great recipe by Lushlee, it is a great raspberry and vanilla yoghurt dessert known as raspberry delight. It was a great timing for raspberry dessert since I bought a few packets of it from the United States and it was awfully cheap there compared to the ones sold here!
It actually taste like ice-cream but a tad bit creamier. The cold and creamy mousse melts in your mouth, giving a burst of tanginess, refreshing your whole being. I am excited to try this recipe with some other fruits!
Here's the recipe for Raspberry Delight (From Lushlee)
Makes 12-2"x 2" ring molds (I used bigger molds)
Raspberry Sponge
90 grams egg whites
45 grams sugar
75 grams almond flour
30 grams powdered sugar
15 grams flour
20 grams raspberry puree, strained
Sift the almond flour, powdered sugar and flour. Combine and set aside.
Whip the egg whites till foamy, slowly sprinkle in the sugar and fully whip.
Fold in the sifted dry ingredients gently. Add the raspberry puree and mix gently.
Line a 12"x7.5" sheet pan with parchment paper. Spread batter evenly over the sheet pan.
Bake at 350F for about 10 minutes or until top is lightly golden. Let it cool completely.
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, do not leave gelatin in the water for too long as it will disintegrate.
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.
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