Monday, April 29, 2013

Raspberry Mousse Pie






Raspberry Mousse Pie

For the sponge
2 egg yolks
2 egg whites
33g flour
33g cornstarch
1/3 tsp baking powder
70g sugar

For the mousse
320ml raspberry puree*
500g plain yogurt
4 tbsp powdered sugar 
8 tsp gelatin + 9 tsp water
200ml heavy cream + 2 tbsp powdered sugar

*You can make this by simply blending raspberries in a food processor and  pouring through a fine-mesh sieve to discard the seeds.

Make the sponge:

1) Beat egg yolks with sugar until light and fluffy.

2) In another bowl, beat egg whites until stiff.

3) In a third bowl, mix together the flour, cornstarch and baking powder.

4) Carefully fold in the egg whites into the egg yolk mixture, mixing with a metal spoon. Sift over the flours and mix until incorporated.

5) Bake in a preheated oven (180C) for about 10 minutes or until springs back when pressed.

Make the mousse:
1) Beat the raspberry puree with yogurt and 4 tablespoons of powdered sugar.

2) Sprinkle the gelatin powder on top of water and let sit for couple minutes. Place in a heat-proof bowl and heat over the stove or in a microwave just until dissolved. With a mixer on low speed, gradually add the gelatin mixture to the raspberry puree mixture and mix until combined.

3) Beat the whipping cream with 2 tablespoons of powdered sugar until stiff.

4) Gradually fold the whipping cream into the raspberry puree mixture. Stir carefully so there are no lumps and the mixture is smooth. Pour onto the sponge and place in the refrigerator overnight.

Recipe by collecting memories





15 comments:

  1. The cake I like the most, from my favourite bakery is a pie with yoghurt mousse and lots of fresh raspberries on top.

    You put the raspberries in the mousse! Love it!!! :)

    And such a nice colour!!

    ReplyDelete
    Replies
    1. Thanks! Yogurt and raspberry pies are the winners!

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  2. Congrats, it looks so yummy!

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  3. that seems to be really tasty! :)

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  4. when should i add the gelatin to the mixture? you forgot to say. I really want to try this out because it looks so yummy! thanks xoxo

    ReplyDelete
    Replies
    1. I fixed the recipe, thanks! You add gelatin in step 2. I hope to hear your feedback if you decide to make it :)

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    2. Thanks! I actually just made it today! Coincidentally...how did you get the gelatin not to set before you were done mixing it into the puree yoghurt mix? Instead of having the gelatin evenly in the mixture, it's turned into very thin threads of gelatin. This also happened to me when I made an orange cream pie and a vanilla yoghurt mousse, so your help would be greatly appreciated! :)

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    3. I have never experienced this... For me the gelatin only set after several hours! Maybe try using another gelatin? Or maybe you leave it too long and it gets cold because as it gets cold it thickens. Or maybe try mixing faster? But I can't give advice here... Hope you'll find out the problem!!

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  5. Hey Gaby,
    Really Nice Blog!!
    I love the raspberries with yogurt the most & it seems so delicious.
    Thanks for sharing:)

    Best
    stella

    ReplyDelete
    Replies
    1. Thanks, Stella! I'm glad you like it!

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  6. What size pan did you use for the sponge ? 8 or 9 inch ? Thank you

    ReplyDelete
    Replies
    1. I used 9-inch pan. But you can definitely use an 8 inch pan as well.

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