ENTREMET　FRAMBOISE Raspberry Mousse I

June 27, 2007 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.

●Preparation Tip ●Sponge Photo #1 Photo #2 Photo #3 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) ●Raspberry Mousse Photo #1 Photo #2 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) ●Finish Photo #1 Photo #2 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. Servings per Recipe Calories per Serving Ready In 6  six 5.5cm mousse rings  0kcal 120 minutes Sponge sugar 60g  almond powder 30g  cake flour 20g  egg white 60g  butter 30g  【Preparation】 - Sift together flour and almond powder. - Melt butter. Raspberry Mousse frozen raspberries 150g  sugar 20g  gelatin 6g  whipping cream 200g  【Preparation】 - Puree frozen raspberries in a blender. - Soak gelatin in 24g - 30g of water.