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