Tuesday, August 18, 2009


IP Lesson XI: Raspberry Mousse Gateau

Raspberry Mousse Gateau

Sitting at the demo kitchen watching Ch*ef K*aren prepare the raspberry mousse cake was definitely and easy and enjoyable ride.

Being in the kitchen an hour after demo and having to prepare the same raspberry mousse cake was an amazing journey that we experience great accomplishment.

The raspberry mousse gateau was assembled with the following components: Jaconde (an almond sponge cake), chocolate flavoured tulip paste (required for the patterned sides of the cake), raspberry mousse (the filling of the gateau), raspberry glaze.

The pretty sides of the cake was made using a patterned silpat mat. First,we prepared the tulip paste to spread across the mat and refrigerate it till its firm. Next, we prepare the jaconde sponge to spread over the tulip paste and there you have it. Two colours, two flavours.

The jaconde was also used as the base of the gateau. The raspberry mousse was made from raspberry puree and gelatine leaves. Can I just say that I dislike mousse that is made using gelatine as a binder? To me, it just gives too firm and jelly-like a texture. I rather use whipped cream or beaten egg whites instead to give it a creamy texture.

To top the cake, a raspberry glaze was made using the same puree, glucose, gelatine, sugar and water to give it a nice red, shiny layer.

Finish up with tempered chocolate decorations. I’m so happy that the chocolate decorations are shiny, shiny, shiny and I didn’t realise that the sound of the snap from the chocolate can be so enduring!

Presenting to you, my raspberry mousse cake…

Pretty but I wouldn’t choose to eat this..

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