Savor the sweet and tangy flavors of summer with this raspberry mousse cake recipe. Perfect for any occasion, this dessert combines a light, airy mousse with a rich, buttery crust for a treat that’s as beautiful as it is delicious.
Why This Recipe Works
- The combination of fresh raspberries and a hint of lemon zest brings a bright, fresh flavor that’s irresistible.
- A buttery graham cracker crust provides the perfect crunchy contrast to the smooth, creamy mousse.
- Using gelatin ensures the mousse sets perfectly, making it easy to slice and serve.
- This recipe is versatile, allowing for various toppings and crust variations to suit any taste.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tsp unflavored gelatin
- 1/4 cup cold water
- 2 cups heavy cream
- 1 tsp vanilla extract
Equipment Needed
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Spatula
Instructions
Prepare the Crust
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set. Tip: For an extra crisp crust, bake at 350°F for 10 minutes before chilling.
Make the Raspberry Puree
In a food processor, blend raspberries, sugar, and lemon zest until smooth. Strain through a fine mesh sieve to remove seeds. Set aside 1/2 cup of the puree for topping.
Prepare the Gelatin
Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes to soften. Microwave for 15 seconds or until dissolved. Stir into the remaining raspberry puree.
Whip the Cream
In a large bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold in the raspberry-gelatin mixture until fully incorporated. Tip: For the fluffiest mousse, ensure the cream is very cold before whipping.
Assemble the Cake
Pour the mousse over the prepared crust. Smooth the top with a spatula. Drizzle the reserved raspberry puree over the mousse and use a toothpick to swirl. Chill for at least 4 hours, or overnight, until set.
Tips and Tricks
For a smoother mousse, ensure the raspberry puree is completely cooled before mixing with the whipped cream. If you’re short on time, you can speed up the setting process by placing the cake in the freezer for 1-2 hours. However, for the best texture, slow chilling in the refrigerator is recommended. Experiment with different berries for the puree to customize the flavor. Always use fresh, ripe berries for the best taste and color.
Recipe Variations
- Chocolate Crust: Substitute graham cracker crumbs with chocolate cookie crumbs for a richer base.
- Mixed Berry Mousse: Use a combination of raspberries, strawberries, and blueberries for the puree.
- Lemon Raspberry Cake: Add a layer of lemon curd between the crust and mousse for a tangy twist.
- White Chocolate Raspberry: Fold melted white chocolate into the whipped cream for a decadent version.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, frozen raspberries can be used if fresh are not available. Thaw them completely and drain any excess liquid before blending to ensure the mousse sets properly.
How long does the cake last in the fridge?
The cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from absorbing other flavors.
Can I make this recipe without gelatin?
Gelatin is essential for setting the mousse. However, agar-agar can be used as a vegetarian alternative. Follow the package instructions for the correct substitution ratio.
Summary
This raspberry mousse cake is a delightful dessert that combines the freshness of raspberries with a creamy, light mousse and a crunchy crust. Perfect for summer gatherings or any special occasion.
