Home Party Dessert Recipe
8/11/2015
Raspberry Miroire
(for sponge cake)
1 egg
2 T caster sugar
2 T self rising flour
1 T plain flour
(for raspberry mousse)
1 lb fresh or frozen raspberries
4 egg yolks
1/2 cup caster sugar
1 cup milk
1 1/2 T gelatine
1/4 cup creme de cassis liqueur
1 cup cream
(for raspberry topping)
2 t gelatine
1 T creme de cassis lequeur
(for chocolate bark)
3.5 oz white chocolate melts, melted
(for decoration)
raspberries
icing sugar
>how to make<
(for sponge cake)
*Preheat the oven to 350 degrees.
*Lightly grease a 8 3/4" springform tin and line the base with baking paper.
*Beat the egg and sugar in a small bowl with electric beaters for 5 minutes, or until thick and fluffy.
*Sift the flours together three times, then fold into the egg mixture with a metal spoon.
*Spread evenly into the prepared tin and bake for 10 to 15 minutes, or until lightly browned and shrunk slightly away from the edge.
*Remember from the tin and leave to cool on a wire rack.
*Clean the springform tin, fit the base into the tin upside down and lightly oil the pan and line the base and side with plastic wrap.
(for raspberry mousse)
*Blend or process the raspberries in butches until smooth and press through a plastic strainer to remove the seeds.
*Reduce 1/2 cup raspberry puree for the toppin.
*Beat the egg yols and sugar in a heatproof bowl for 5 minutes, or until thick and pale.
*Bring the milk to the boil and gradually pour onto the egg mixture, beating continally.
*Place the bowl over a pan of simmering water and stir for about 10 minutes, or until the mixture thckens slightly and coats the back of a spoon.
*Allow to cool.
*Sprinkle the gelatine in an even layer over 1/4 cup water in a small heatproof bowl and leave to go spongy.
*Put a large pan with about 1.5" water on to boil.
*When it boils, remove from the heat and carefully lower the gelatine bowl into the water, then stir until dissolved.
*Cool slightly.
*Stir the gelatine mixture, raspberry puree and liqueur into the custard mixture, then refrigerate until thick but not set.
*Beat the cream until soft peaks form and fold into the raspberry mixture with a metal spoon.
*Place the sponge into the base of the prepaered pan and pour the raspberry mixture evenly over the top. *Refrigerate for several hours, or until firm.
(for raspberry topping)
*Sprinkle the gelatine in an even layer over 1/3 cup water in a heatproof hbowl and leave to go spongy.
*Put a large pan filled with about 1.5" water on to boil.
*When it boils, remove from the heat and lower the gelatine bowl into the water, then stir until completely diissolved.
*Cool slightly.
*Stir in the reserved raspberry puree and the liqueur, pour evenly over the set mousse, then refrigerate until set.
(for decoration)
*Cover a baking tray firmly with plastic wrap, spread the chocolate thinly over the plastic and allow to set.
*When set, break into large angular pieces.
*Cut the miroire into wedges, place pieces of chocolate on the back of each slice and decorate with extra raspberries, dust lightly with icing sugar and serve.
-serves 8 to 10-
Note: I found the recipe in "The Essential Dessert Cookbook".
(for sponge cake)
1 egg
2 T caster sugar
2 T self rising flour
1 T plain flour
(for raspberry mousse)
1 lb fresh or frozen raspberries
4 egg yolks
1/2 cup caster sugar
1 cup milk
1 1/2 T gelatine
1/4 cup creme de cassis liqueur
1 cup cream
(for raspberry topping)
2 t gelatine
1 T creme de cassis lequeur
(for chocolate bark)
3.5 oz white chocolate melts, melted
(for decoration)
raspberries
icing sugar
>how to make<
(for sponge cake)
*Preheat the oven to 350 degrees.
*Lightly grease a 8 3/4" springform tin and line the base with baking paper.
*Beat the egg and sugar in a small bowl with electric beaters for 5 minutes, or until thick and fluffy.
*Sift the flours together three times, then fold into the egg mixture with a metal spoon.
*Spread evenly into the prepared tin and bake for 10 to 15 minutes, or until lightly browned and shrunk slightly away from the edge.
*Remember from the tin and leave to cool on a wire rack.
*Clean the springform tin, fit the base into the tin upside down and lightly oil the pan and line the base and side with plastic wrap.
(for raspberry mousse)
*Blend or process the raspberries in butches until smooth and press through a plastic strainer to remove the seeds.
*Reduce 1/2 cup raspberry puree for the toppin.
*Beat the egg yols and sugar in a heatproof bowl for 5 minutes, or until thick and pale.
*Bring the milk to the boil and gradually pour onto the egg mixture, beating continally.
*Place the bowl over a pan of simmering water and stir for about 10 minutes, or until the mixture thckens slightly and coats the back of a spoon.
*Allow to cool.
*Sprinkle the gelatine in an even layer over 1/4 cup water in a small heatproof bowl and leave to go spongy.
*Put a large pan with about 1.5" water on to boil.
*When it boils, remove from the heat and carefully lower the gelatine bowl into the water, then stir until dissolved.
*Cool slightly.
*Stir the gelatine mixture, raspberry puree and liqueur into the custard mixture, then refrigerate until thick but not set.
*Beat the cream until soft peaks form and fold into the raspberry mixture with a metal spoon.
*Place the sponge into the base of the prepaered pan and pour the raspberry mixture evenly over the top. *Refrigerate for several hours, or until firm.
(for raspberry topping)
*Sprinkle the gelatine in an even layer over 1/3 cup water in a heatproof hbowl and leave to go spongy.
*Put a large pan filled with about 1.5" water on to boil.
*When it boils, remove from the heat and lower the gelatine bowl into the water, then stir until completely diissolved.
*Cool slightly.
*Stir in the reserved raspberry puree and the liqueur, pour evenly over the set mousse, then refrigerate until set.
(for decoration)
*Cover a baking tray firmly with plastic wrap, spread the chocolate thinly over the plastic and allow to set.
*When set, break into large angular pieces.
*Cut the miroire into wedges, place pieces of chocolate on the back of each slice and decorate with extra raspberries, dust lightly with icing sugar and serve.
-serves 8 to 10-
Note: I found the recipe in "The Essential Dessert Cookbook".
Labels: mousse cake recipe, Raspberry Miroire recipe, raspberry mousse recipe
1/28/2015
Valentine Chocolate Cups with Raspberry Mousse
2 x 10oz boxes frozen raspberries in syrup, thawed
2 T raspberry liqueur
2 t unflavored gelatin
2 cups chilled heavy whipping cream
1/2 cup powdered sugar
chocolate cups
fresh raspberries
mint leaves
powdered sugar
>how to make<
*In a food processor puree thawed raspberries.
*Over a heavy, small saucepan strain raspberries through a coarse sieve, pressing on seeds with the back of a spoon.
*Over medium heat cook raspberry puree until reduced to 1 cup, stirring occasionally, about 15 minutes.
*Meanwhile, in a small bowl place the raspberry liqueur.
*Sprinkle the gelatin over the liqueur and let mixture stand to minutes to soften.
*Add gelatin mixture to hot raspberry puree and stir to dissolve the gelatin.
*Pour puree into a large bowl.
*Cool completely, stirring occasionally.
*In a medium bowl whip the cream and powdered sugar to stiff peaks.
*Fold the whipped cream into puree in 2 additions.
*Refrigerate 2 to 4 hours.
*Fill a pastry bag fitted in a star decorating tip with mousse.
*Pipe mousse into cup 3/4 of the way up.
*Garnish with fresh raspberries and mint leaves.
*Dust with powdered sugar.
Note: I found this recipe in "Friends at the Table".
2 x 10oz boxes frozen raspberries in syrup, thawed
2 T raspberry liqueur
2 t unflavored gelatin
2 cups chilled heavy whipping cream
1/2 cup powdered sugar
chocolate cups
fresh raspberries
mint leaves
powdered sugar
>how to make<
*In a food processor puree thawed raspberries.
*Over a heavy, small saucepan strain raspberries through a coarse sieve, pressing on seeds with the back of a spoon.
*Over medium heat cook raspberry puree until reduced to 1 cup, stirring occasionally, about 15 minutes.
*Meanwhile, in a small bowl place the raspberry liqueur.
*Sprinkle the gelatin over the liqueur and let mixture stand to minutes to soften.
*Add gelatin mixture to hot raspberry puree and stir to dissolve the gelatin.
*Pour puree into a large bowl.
*Cool completely, stirring occasionally.
*In a medium bowl whip the cream and powdered sugar to stiff peaks.
*Fold the whipped cream into puree in 2 additions.
*Refrigerate 2 to 4 hours.
*Fill a pastry bag fitted in a star decorating tip with mousse.
*Pipe mousse into cup 3/4 of the way up.
*Garnish with fresh raspberries and mint leaves.
*Dust with powdered sugar.
Note: I found this recipe in "Friends at the Table".
Labels: heart shaped dessert recipe, raspberry mousse recipe, Valentine fancy dessert recipe
