Raspberry Yogurt Mousse Cake - The Perfect Puree of Napa Valley
The Raspberry Mousse Cake by Cathy & Robert Jörin, Director of The Food Business School (FBS), and Culinary Institute America (CIA) is...
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Cooking tools:
- Cake ring
- Acetate strip
- Kitchen scale
- Blender
- Offset spatula
- Pastry brush
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Oven
- Baking sheet
- Spatula
- Measuring cup
- Parchment paper
- Refrigerator
- Serving platter
Ingredients
- 8 oz. The Perfect Purée Red Raspberry Puree, warmed
- 8 oz. Plain yogurt
- 3 oz. Granulated sugar
- 3 Gelatin sheets each, soaked
- 9 oz. Cream whipped
- 1 White sponge cake each, 8″ round, thin layer
- 1 tbsp. Simple syrup flavored with Framboise
- 1 Baked short dough each – 8″ round
- 1 tbsp. Raspberry jam
- Fresh raspberries and mint for garnish
- 2 oz. The Perfect Purée Red Raspberry Puree, warmed
- 1 1/2 gelatin sheets each, soaked
- 2 oz. water
- 2 oz. sugar
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