This fruit dessert with raspberries & yogurt mousse will have everyone floating on cloud nine!
It's summer, it's hot, and so it's time for fruity desserts! After all, even ice cream has its limits.
This layered dream treat has everything a summer dessert could possibly have to offer: healthy fruit, decadent chocolate, and a light, airy mousse with just a hint of creamy yogurt.
You'll need (for 6 portions):
- 1 chocolate sponge cake (or see tip below)
For the raspberry filling:
- 9 oz frozen raspberries
- 2 oz powdered sugar
- juice from 1 orange
For the mousse:
- 5 fl oz warm cream
- 10 gelatin sheets
- 10½ oz yogurt
- 13½ fl oz cream
- 3¼ oz sugar
- 1 tsp vanilla flavoring
You'll also need:
- 6 wafer cookies
- 7 oz white chocolate, melted
- whipped cream
- 6 fresh raspberries
1. Heat the raspberries, powdered sugar, and natural orange juice in a saucepan and let cook for 5 minutes. Then mix everything with a hand blender and pour it through a sieve.
2. Wrap six miniature bowls with plastic food wrap and pour in the fruit filling. Freeze for 30 minutes.
3. Using a round cookie cutter that is 3 inches in diameter, cut six rings in a cooked chocolate sponge cake. Carefully remove the mini cakes from the dough and place into a cake ring that is also 3 inches in diameter.
4. For the mousse, first stir the heated cream and gelatin with a whisk until smooth, and then let the mixture swell while it cools down. In a separate bowl, combine the yogurt, cream, sugar, and vanilla flavoring and stir with a hand mixer. Then stir in the cream and gelatin mixture.
5. Now it's time to layer: add 2 tablespoons of the yogurt mousse mixture to each cake ring and place a wafer cookie on top. Then take the now-frozen raspberry mold and place one in each cake ring on top of the wafer cookie. Fill each cake ring to the top with more of the yogurt mousse mixture and refrigerate for 2 hours.
6. For the chocolate decor, spread the melted white chocolate on a baking sheet lined with parchment paper. Run a notched spatula over the top and draw six leaves in the chocolate with your finger. Allow the chocolate to cool and then carefully remove each "leaf" from the parchment paper with a knife.
7. Gently remove each miniature cake from its mold and garnish with a dollop of whipped cream, a raspberry, and a chocolate "leaf."
Tip: Easily make your own chocolate sponge cake!
- 3¾ oz sugar
- 2¾ oz flour
- 1 oz cocoa powder
- 1 tsp baking powder
- 1 oz ground walnuts
- 1¾ fl oz water
- 1 fl oz oil
- 4 egg yolks
- 5 egg whites
1. Stir the egg yolks, sugar, walnuts, water, and oil together until frothy. Then add the flour, cocoa powder, and baking powder.
2. In a separate bowl, beat the egg whites with a pinch of salt and then strain into the foamy egg yolk mixture.
3. Pour the dough in a baking pan and bake 8-10 minutes at 360°F.
Not only does this layered dessert taste heavenly, it also looks so exquisite that no one will believe you made it yourself. So, when the sun is beating down yet again and it feels like summer will never end, cool of in your kitchen with this raspberry recipe of the year!