Iced Berry Mousse Cake Food

RASPBERRY MOUSSE CAKE

Steps:

• Preheat the Oven to 350˚F.
• Butter a cake pan or springform pan. Line the bottom with parchment paper.
• Beat 3 large eggs with 1/2 cup sugar using the whisk attachment for 6 min (7 min for cold eggs) on high speed.
• Sprinkle the top with 1/2 cup flour and fold in gently with a spatula just until all of the flour is incorporated. DO NOT OVERMIX or it won't rise well. Transfer to your prepared cake pan and bake for 23 min. Cool to room temp (I popped it into the freezer 10 minutes to speed up the cooling process).
• In a Small saucepan, combine 1 1/4 cups fresh or frozen raspberries with 1/4 cup sugar. Whisk together until it's the consistency of a raspberry sauce. Remove from heat and strain the raspberry sauce through a fine mesh sieve and push on the raspberries with a spoon to separate the juice from the seeds. You want to extract as much of the juice as possible.
• Pour the juice back into the saucepan. Whisk in 1 Tbsp fresh lemon juice and 1/2 Tbsp Knox unflavored gelatin and put back over the heat just until the gelatin is dissolved into the raspberry sauce. Refrigerate raspberry sauce until it's room temp. Be careful not to leave it in the fridge too long since the gelatin starts to set quickly.
• Whip 1 cup heavy whipping cream to soft peaks. Add 1 1/2 Tbsp confectioners sugar (powdered sugar). Continue beating until firm peaks form. Refrigerate until ready to use.
• Once the raspberry sauce is cooled to room temp (make sure it's not warm or it wont be spreadable after it's mixed with the whipped cream), use a spatula to fold raspberry sauce into the whipped cream (pour about 1/4 of the raspberry sauce at a time). Spread the raspberry mouse over the cooled cake. Refrigerate for 2-3 hours or overnight before serving.
• When the mousse is firm enough to decorate, beat 1 cup heavy cream with 1 1/2 Tbsp powdered sugar until firm peaks form then pipe rounds of whip cream around the perimeter of the cake and decorate with raspberries and tiny basil leaves for effect :)

SUMMER BERRY MOUSSE CAKE

Steps:

• Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
• Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly.
• Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.
• Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
• To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
• To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.

EFFORTLESS RASPBERRY ICED MOUSSE

Steps:

• Tip the quark and sugar into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).
• Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.