Raspberry Mousse Cake With Jellied Topping | V. Sattui Winery
With silky mousse, a vanilla-soft base, and a glistening berry top; this delectable dessert takes a cue from Chocolatier and Pastry Chef Katryana Zide’s pairing pick, and plays perfectly with our...
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Cooking tools:
- Hand mixer
- Fine-mesh sieve
- Cake pan
- Parchment paper
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
- Cooling rack
- Refrigerator
- Chef's knife
- Cutting board
- Plate
Ingredients
- 3 tbsp unsalted butter, softened
- ¼ cup sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp milk
- 1½ cups fresh or frozen raspberries
- 1 tsp lemon juice
- 1½ tsp unflavored gelatin
- 2 tbsp water
- ¾ cup heavy cream, chilled
- 1 cup raspberry juice (strained from cooked berries or store-bought)
- 1 tsp unflavored gelatin
- ½ cup fresh raspberries (optional, for texture)
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