Raspberry White Chocolate Mousse Cake


4 lg. egg yolks
cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla
3 tablespoons unsalted butter, softened
9 ounces white chocolate, chopped
2 (10 oz.) pkg. frozen raspberries in light syrup, tha
drained, reserving ⅓ of the syrup
1 env. unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
White chocolate, room temp., shaved into curls
chilled fresh mint sprigs


White chocolate genoise (recipe follows), cut horizontally into 3 layers 1/4 cup framboise for brushing the cake layers.
Make the white chocolate mousse: In a bowl whisk together well the yolks, the sugar and a pinch of salt. Add the cornstarch, sifted and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking transfer the mixture to a heavy saucepan, and boil it whisking, for 1 minute or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in the vanilla and the butter and chill the pastry cream, its surface covered with plastic wrap, until it is
In a metal bowl set over barely simmering water, melt the white chocolate, stirring occasionally, and let it cool to lukewarm.
In a large bowl whisk together the white chocolate and 1 cup of the pastry cream reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well.
In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk 1/4 of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
Line the sides of an oiled 9 1/2 inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8 inch cardboard round in the bottom of the pan. Invert the top layer of the genoise onto the round, brush the cake with some of the mousse (about 2 cups). Invert the middle layer of the genoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
Make the raspberry mousse: In a blender or food processor puree the raspberries with the reserved syrup and strain the puree through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the puree. Whisk the reserved pastry cream into the raspberry mixture,
Garnish the cake: Arrange some of the raspberries around the top edge of the cake, mound the chocolate curls in the center of the cake, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.




1.0 servings


Sunday, December 6, 2009 - 2:46am



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