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Raspberry Mini Mousse Cakes

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These Raspberry Mini Mousse Cakes are elegant, velvety, and bursting with fresh raspberry flavor. Featuring a buttery biscuit base, a smooth raspberry mousse layer, and a glossy raspberry glaze, they are perfect for special occasions or an indulgent treat.

Ingredients

Units Scale

For the Biscuit Base:

  • 100g digestive biscuits (or graham crackers)
  • 40g unsalted butter, melted

For the Raspberry Mousse:

  • 200g fresh or frozen raspberries
  • 50g sugar
  • 1 tbsp lemon juice
  • 5g gelatin powder (or 2 gelatin sheets)
  • 200ml heavy cream, chilled
  • 50g powdered sugar

For the Raspberry Glaze:

  • 100g raspberry puree
  • 30g sugar
  • 3g gelatin powder (or 1 gelatin sheet)
  • 2 tbsp water

Instructions

Step 1: Prepare the Biscuit Base

  1. Crush the biscuits into fine crumbs using a food processor or rolling pin.
  2. Mix with melted butter until well combined.
  3. Press the mixture into mini cake molds or silicone molds. Refrigerate for 30 minutes.

Step 2: Make the Raspberry Mousse

  1. In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until raspberries break down.
  2. Strain through a sieve to remove seeds and return the smooth puree to the pan.
  3. Dissolve gelatin in 2 tbsp cold water for 5 minutes, then heat gently until melted. Stir into the warm raspberry puree. Let it cool slightly.
  4. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
  5. Gently fold the raspberry puree into the whipped cream.
  6. Pour the mousse over the biscuit base in the molds. Refrigerate for at least 3 hours until set.

Step 3: Prepare the Raspberry Glaze

  1. Heat raspberry puree and sugar in a saucepan until warm.
  2. Dissolve gelatin in 2 tbsp cold water, then stir into the warm puree. Let it cool slightly.
  3. Pour the glaze over the set mousse cakes and refrigerate for another hour.

Step 4: Serve

  1. Carefully remove mini mousse cakes from molds.
  2. Garnish with fresh raspberries and mint leaves. Serve chilled.

Notes

  • For a smooth texture, always strain the raspberry puree to remove seeds.
  • If using gelatin sheets, soak in cold water before adding.
  • These mousse cakes can be made a day ahead for better flavor and texture.

Find it online: https://yumfoodusa.com/raspberry-mini-mousse-cakes/