This raspberry mousse cake is the perfect blend of tart and sweet, with a light, airy texture that melts in your mouth. It’s a showstopper dessert that’s surprisingly easy to make!
Why This Recipe Works
- The combination of fresh raspberries and a touch of lemon zest brings a vibrant flavor that’s both refreshing and indulgent.
- Using gelatin ensures the mousse sets perfectly, giving it that dreamy, cloud-like consistency.
- The almond flour crust adds a nutty depth that complements the raspberry mousse beautifully.
- It’s a make-ahead dessert, meaning less stress when entertaining.
- This recipe strikes the perfect balance between elegance and simplicity, making it a hit for any occasion.
Ingredients
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 1 packet unflavored gelatin
- 1 1/2 cups heavy cream
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1/4 cup powdered sugar
Equipment Needed
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Spatula
Instructions
Prepare the Crust
Start by preheating your oven to 350°F. In a food processor, combine almond flour, melted butter, and powdered sugar until the mixture resembles coarse sand. Press this mixture firmly into the bottom of your springform pan. Bake for 10 minutes, or until lightly golden. Let it cool completely.
Make the Raspberry Puree
In a blender, puree the raspberries, granulated sugar, and lemon zest until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible. You should have about 1 cup of puree.
Bloom the Gelatin
Sprinkle the gelatin over 1/4 cup of cold water in a small bowl. Let it sit for 5 minutes to bloom. Then, microwave the gelatin for 15 seconds, or until fully dissolved. Stir this into the raspberry puree until well combined.
Whip the Cream
In a large bowl, whip the heavy cream to stiff peaks using an electric mixer. Gently fold the raspberry mixture into the whipped cream until no white streaks remain. Be careful not to deflate the mixture.
Assemble and Chill
Pour the mousse over the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set. Before serving, garnish with fresh raspberries and a dusting of powdered sugar.
Tips and Tricks
For an extra smooth mousse, ensure your raspberry puree is completely cooled before mixing it with the whipped cream. If you’re in a hurry, you can speed up the setting process by placing the cake in the freezer for 1-2 hours. For a more intense raspberry flavor, consider adding a few drops of raspberry extract to the puree. Always use full-fat heavy cream for the best texture; lower fat alternatives won’t whip as well. To easily remove the cake from the springform pan, run a hot knife around the edge before releasing the clamp.
Recipe Variations
- Swap raspberries for strawberries or blackberries for a different berry flavor.
- Add a layer of chocolate ganache between the crust and mousse for a decadent twist.
- Incorporate a tablespoon of Chambord or another raspberry liqueur into the puree for an adult version.
- Use a graham cracker crust instead of almond flour for a more traditional base.
- Top the cake with a mirror glaze for a professional, glossy finish.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, frozen raspberries work well in this recipe. Just make sure to thaw them completely and drain any excess liquid before pureeing to prevent a watery mousse.
How long does the cake last in the fridge?
The cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from absorbing any odors.
Can I make this recipe vegan?
To make a vegan version, substitute the heavy cream with coconut cream and use agar-agar instead of gelatin. The texture will be slightly different but still delicious.
Summary
This raspberry mousse cake is a delightful dessert that combines the tartness of raspberries with the sweetness of mousse, all atop a nutty almond crust. It’s perfect for any occasion and sure to impress your guests.