Photo: www.znapshot.se / Per Erik Berglund
Raspberry mousse with honey thins
: Swedish national culinary team
: Dessert
:
:
:
: 4-6
Let powdered sugar snow down over a generous pile of raspberries, snug in their homemade mousse tarts. Total elegance to finish off the dinner party!
Ingredients
Raspberry mousse:
- 5dl (2¼ cups) raspberry purée
- 1dl (½ cup) sugar
- 2½ gelatine sheets (= 2½ teaspoon powdered)
- 3¼dl (1½ cup) cream
- 1 punnet fresh raspberries
Honey thins:
- 50g (1¾ oz) butter
- 2 egg whites
- ½ dl (¼ cup) powdered sugar
- 1½ tablespoon honey
- ½ dl (¼ cup) plain flour
Lemon sponge cake:
- 5 eggs
- 3,6dl (1¾ cup) sugar
- 1½dl (1¼ cup) cream
- 100g (3½ oz) melted butter
- 2 lemons, for zest
- 2 teaspoons baking powder
- 2,7dl (2¼ cups) plain flour
Instructions
Raspberry mousse:
- Begin by soaking the gelatine sheets.
- Bring half of the raspberry purée and the sugar to the boil. Add the gelatine then the rest of the raspberry purée.
- Lightly whisk the cream and stir it carefully into the purée mix. Pour the mixture into a ring or glass and refrigerate.
Honey thins:
- Begin by melting the butter. Combine the egg whites with the powdered sugar and honey. Carefully add the melted butter and then the flour.
- Spread a thin layer of batter on sandwich paper and shape your thins any way you want.
- Bake in the oven at 160°C/320°F for about 3 minutes.
Lemon cake:
- Beat the egg and sugar until fluffy. Carefully add the cream followed by the melted butter. Add the lemon zest and the remaining ingredients.
- Grease a cake pan and fill with the batter.
- Bake in the oven at 155°C/310°F for about 45 minutes.
Assembly:
- Cut or stencil out pieces of lemon sponge about 1cm-thick and the same diameter as the mousse ring or glass and put the mousse on them.
- Arrange fresh raspberries on top.
- Stick the honey thins onto the sides.
- Now you’re done. Make it extra fine by dusting with powdered sugar.
