White Chocolate Raspberry Mousse Cake
A light, airy mousse cake. A sweet finish that is simpler than it looks.
- Prep
- 35 min
- Cook
- 10 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Photo: Markus Winkler / Pexels
Japanese sweets tend to be gently sweet, soft and beautifully textured. Serve it with green tea or a crisp, cold drink.
Method
Press the crushed cookies mixed with butter into a small springform pan and chill.
Bloom the gelatin in 3 tablespoons cold water. Melt the white chocolate with 1/4 cup of the cream, then stir in the gelatin until dissolved.
Whip the remaining cream to soft peaks and fold it into the cooled chocolate with half the raspberries, lightly crushed.
Pour over the base and chill for at least 4 hours. Top with fresh raspberries before slicing.
Chef's note
Dust your hands and surface with potato starch when handling mochi.
From the Mochi, Matcha and Sweets counter
Wagashi, dango and cafe-style drinks. Explore more recipes that use the same techniques and pantry.
Browse Mochi, Matcha and SweetsNext on the belt
