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Raspberry Mousse I  
World Traditional Recipe フランス

French style raspberry mousse with a sponge bottom layer, originally called ENTREMET FRAMBOISE. “Framboise” means raspberry in French. To enjoy a different variation, you can make it with four layers, alternating with raspberry mousse and sponge. For a more professional presentation, thinly spread raspberry jam over the sponge, pour the mousse on top, freeze, then spread raspberry jam on top of the mousse.
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●Preparation Tip

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In a bowl, mix together sugar, almond powder and flour. (Photo #1)

Add beaten egg whites and beat until well blended.

Stir in melted butter. Mix until smooth. (Photo #2)

Transfer the batter into a square pan or tray to a depth of 5mm. Bake in a preheated oven at 180 °C (356 °F) for about 10 - 12 minutes until golden. (Photo #3)

●Raspberry Mousse

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Beat cream until it starts to thicken. It should be runny enough to drip from the whisk.

Combine raspberries and sugar in a saucepan. Heat until the mixture comes to a boil.

Remove from the heat. Add gelatin and mix until it has dissolved. (Photo #1)

Place the saucepan in a bowl of ice water to cool the mixture. When cooled, pour in the mixture to the whipped cream and blend. (Photo #2)


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Cut out the sponge with a mousse ring. Leave the sponge in the ring. (Photo #1)

Pour in the mousse to the ring up to the rim, then smooth the surface. Refrigerate until firm. (Photo #2)

When firm, remove from the ring.

Servings per Recipe Calories per Serving Ready In
six 5.5cm mousse rings  295kcal 120 minutes
sugar 60g 
almond powder 30g 
cake flour 20g 
egg whites 60g 
butter 30g 
- Sift together flour and almond powder.
- Melt butter.
Raspberry Mousse
frozen raspberries 150g 
sugar 20g 
gelatin 6g 
whipping cream 200g 
- Puree frozen raspberries in a blender.
- Soak gelatin in 24g - 30g of water.
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