Description
A light and elegant mousse cake layered with a soft genoise base, fruity strawberry mousse, a raspberry center, and creamy white chocolate mousse, topped with a decorative whipped finish.
Ingredients
- 1 genoise cookie disk (18 cm)
- 250 ml whole liquid cream, very cold
- 100 g white chocolate, chopped
- 100 g strawberry coulis
- 50 g raspberry jam
- 2 gelatin sheets
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar
- A few drops yellow food coloring
- 60 ml extra cold whole liquid cream (for topping)
Instructions
- Soak gelatin sheets in cold water for 5 minutes.
- Warm strawberry coulis gently, add one squeezed gelatin sheet, and stir until dissolved. Let cool slightly.
- Whip 125 ml cream to firm peaks, then fold into the strawberry mixture to make the pink mousse.
- Melt white chocolate gently, add the second gelatin sheet, and stir until dissolved. Let cool slightly.
- Whip remaining 125 ml cream and fold into the white chocolate mixture to create the white mousse.
- Place genoise disk in a mold. Spread strawberry mousse evenly on top.
- Add raspberry jam as a thin center layer.
- Pour white chocolate mousse over and smooth the surface.
- Whip 60 ml cream with icing sugar, vanilla, and food coloring until firm. Spread on top and create a bubble texture with a spoon.
- Refrigerate for at least 4 hours until set. Unmold and serve chilled.
Notes
- Ensure gelatin is fully dissolved for proper setting.
- Use very cold cream for better whipping results.
- Let mixtures cool slightly before folding to maintain airy texture.
- Chill thoroughly before serving for clean slices.
- Decorate with fresh fruits if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
