First we need a brownie, make one you allready like, or you can try the brownie I like for this cake. I like to bake the brownie a couple a days ahead. Cut a brownie base to fit a round 9 » spring pan. The rest of the brownies, you can cut into squares and serve on a separate plate sprinkeled with some powdered sugar.
Second we need to make raspberry puree.
This portion is what you will need for both mousse and gello.
Raspberry puree .
500 gram fresh or defrosted raspberries .
150 gram sugar
Mix all well together, preferably with a mixer and strain seeds .
Keep fresh in a refrige for 5 days.
- 500 grams of pure `
- 5 sheets gelatin
- 5 dl cream
Soak gelantinein cold water for 8 minutes minutes.
Heat 1 /3 of the raspberry puree in a small saucepan. Squeeze water out of the soaked gelatin and stir into the hot raspberry purre to dissolve.
Remove from the heat and add the rest of the cold raspberry purre
Transfer to a bowl and let cool for a few minutes, while whipping the heavy cream. Fold in whipped cream to the raspberry puree in 2 additions. Combine well.
Pour the mousse in the spring form covering the brownie. Level it with a spatula. Refridgerate.
If you want, pipe a border around the edges using 1/4 of the mousse.
- 150 grams raspberry puree
- 3.5 sheets gelatin
Soak gelatin in cold water for 8 minutes.
Heat half of the puree in a small sauce pan.
Squeeze water out of the soaked gelatin and stir into the hot raspberry purre to dissolve.
Add the rest of the cold puree and combine well. Let mixture cool to room temperature.
Pour gello over the mousse and refriderate for 3 hours before serving.
MMMMMMMmmmmmmm! fresh raspberry flavor and powerful chocolate tast is a fantastic combination.
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