Thursday 23 November 2017

White Chocolate & Raspberry- Mousse Gateau

Donal Skehan


For the sponge 2 eggs

80g caster sugar

70g cream flour

10g ground almonds

1Whisk together the eggs and caster sugar to make a pale foam. Sieve together the flour and ground almonds and fold in very gently.

2Place in an eight-inch springform tin, that allows the side to come away from the base, and bake for 20 to 25 minutes at 170°c.

For the mousse

80g pasteurised egg whites

80g caster sugar

10g gelatine powder dissolved in 30g warm water

90g melted white chocolate with 20g warm water

200g softly whipped cream

Raspberries for assembly

1Whisk the egg whites and the sugar to a stiff peak. Add the gelatine dissolved in warm water and whisk well to combine.

2Stir the melted chocolate into the mixture, then fold in the softly whipped cream. NB: Use immediately, as it will begin to set.

3To assemble the gateau, carefully cut the sponge in half horizontally. Place an eight-inch hoop on a plate or board on which you intend to serve.

4Place the first half of the sponge in the bottom, then cover with fresh raspberries. Spread half the mousse over the top, then place the second piece of sponge on top of the mousse.

5Smooth over the remaining mousse and leave in the fridge for two to three hours before sliding a knife around the edge of the hoop to loosen it. Then, lift it off.

6Pipe whipped cream in swirls or rosettes on the top and place raspberries on the swirls.

Irish Independent

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