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| ENTREMET FRAMBOISE |
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| French style raspberry mousse with a sponge bottom layer, originally called ENTREMET FRAMBOISE. “Framboise” means raspberry in French. To enjoy a different variation, you can make it with four layers, alternating with raspberry mousse and sponge. For a more professional presentation, thinly spread raspberry jam over the sponge, pour the mousse on top, freeze, then spread raspberry jam on top of the mousse. |
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| ●Sponge |
Photo #1
Photo #2
Photo #3
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In a bowl, mix together sugar, almond powder and flour. (Photo #1)
Add beaten egg whites and beat until well blended.
Stir in melted butter. Mix until smooth. (Photo #2)
Transfer the batter into a square pan or tray to a depth of 5mm. Bake in a preheated oven at 180 °C (356 °F) for about 10 - 12 minutes until golden. (Photo #3)
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| ●Raspberry Mousse |
Photo #1
Photo #2
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Beat cream until it starts to thicken. It should be runny enough to drip from the whisk.
Combine raspberries and sugar in a saucepan. Heat until the mixture comes to a boil.
Remove from the heat. Add gelatin and mix until it has dissolved. (Photo #1)
Place the saucepan in a bowl of ice water to cool the mixture. When cooled, pour in the mixture to the whipped cream and blend. (Photo #2)
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| ●Finish |
Photo #1
Photo #2
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Cut out the sponge with a mousse ring. Leave the sponge in the ring. (Photo #1)
Pour in the mousse to the ring up to the rim, then smooth the surface. Refrigerate until firm. (Photo #2)
When firm, remove from the ring.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
six 5.5cm mousse rings |
295kcal |
120 minutes |
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| sugar |
60g |
| almond powder |
30g |
| cake flour |
20g |
| egg whites |
60g |
| butter |
30g |
【Preparation】
- Sift together flour and almond powder.
- Melt butter.
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| frozen raspberries |
150g |
| sugar |
20g |
| gelatin |
6g |
| whipping cream |
200g |
【Preparation】
- Puree frozen raspberries in a blender.
- Soak gelatin in 24g - 30g of water.
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