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Raspberries mousse cake

Author: Les Cultures de chez nous
Petit fruits
Baking 20
Portions 12
Freezing No


  • Sponge cake base
  • Mousse :
  • 2 packages of unflavored gelatin
  • 125 ml (1/2 cup) of cold water
  • 250 ml (1 cup) of raspberries puree (sieved to keep out seeds)
  • 125 ml (1/2 cup) of nature flavored yogurt
  • 60 ml (1/4 cup) of sugar
  • 250 ml (1 cup) of cooking cream
  • 250 ml (1 cup) of whole raspberries (optional)
  • Jelly :
  • 1 sachet of unflavored gelatin
  • 60 ml (1/4 cup) of cold water
  • 125 ml (1/2 cup) of raspberries pueree
  • 60 ml (1/4 cup) of sugar
  • Fresh fruits for garnishing (optional)
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  • Set a slice of sponge cake at the bottom of a springform mold of 9 inches. Set parchment paper over mold sides.
  • 2 mousses :
  • Inflate gelatin under water. Heat raspberries puree in a bain-marie. Add gelatin. Stir to melt gelatin and cool down.
  • Add yogurt and sugar. Mix well and refrigerate for 5 minutes.
  • Whip cream and fold to raspberries mixture. Do not mix too much, just enough for the mixture to homogenize. Whole raspberries may be also added.
  • Pour mousse over sponge cake base and freeze for two hours. It's very important to freeze the mousse and not just refrigerate (otherwise, when adding jelly, the mousse will melt and give out an ugly result).
  • Jelly :
  • Melt gelatin under water. In a casserole, bring to a boil fruits puree and sugar. Remove right away from heat and add gelatin. Stir to melt.
  • Pour warm jelly over frozen mousse. Garnish with fresh fruits.
  • Refrigerate at least 6 hours or all night long.

Chef's notes

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