Raspberry mousse cake

How to make raspberry mousse cake? Put the crackers in the bowl of a blender or food processor and grind into fine crumbs. Transfer the cookie crumbs into a bowl, add the cocoa powder and mix the ingredients together.

Melt the butter in a water bath or in the microwave. Pour the melted butter into a bowl with cracker crumbs and cocoa and mix until smooth. Transfer the resulting mass into a detachable baking dish and using a glass with a flat bottom, tamp the cookie crumbs into a flat cake of the same thickness. Put the baking dish in the refrigerator so that the cookie cake freezes.

Rinse the raspberries under cold water and put them in a colander to drain the water. Set aside large and beautiful berries for the final decoration of the cake. Transfer the rest of the raspberries to the bowl of a blender and beat the berries until smooth and pureed. Next, rub the resulting berry mass through a sieve, thus getting rid of raspberry seeds.

Stir gelatin in water at room temperature and leave to swell.

Put the raspberry puree in a saucepan or a small saucepan, add powdered sugar. Put the saucepan on the stove and bring its contents to a boil over low heat, stirring constantly with a spoon. Add the swollen gelatin to the hot raspberry puree and mix well.Heat everything together, but do not boil. Remove the saucepan from the heat and leave to cool.

Break the white chocolate into pieces and put it in a small fireproof container. Place the container itself in a saucepan with water and put it on a small fire. Add a little cream to the chocolate container and melt it in a water bath to a liquid state.

Cream with a fat content of at least 33%, beat with a mixer until a fluffy thick foam. Then carefully, so that they do not fall off, mix them with melted white chocolate. Put the already cooled raspberry puree into the resulting mass and mix gently.

Take out a form with a cracker cake from the refrigerator and pour a mass of raspberry puree, whipped cream and white chocolate on top of it.

Put the cake pan in the refrigerator for at least 3 hours so that it freezes.

When serving, using a hot knife, separate the edges of the mousse part of the cake from the mold. Take out the cake and decorate it with fresh raspberries.

Bon appetit!

Butter can be melted in the microwave or in a water bath. How to melt butter in the microwave?  Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.

Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .

How to whip cream correctly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.