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These raspberry mousse mini cakes deliver an elegant and refreshing dessert that's sure to wow your guests or treat yourself after a meal.
I've been making these sweet bites since I first came across the idea during a stay at my grandma's place in Provence. Each mouthful takes me back to summer afternoons spent in her garden where wild raspberries grew.
Ingredients
- For the Base
- Crushed digestive cookies: they add a crunchy texture and slightly caramelized taste that perfectly balances the tanginess of raspberries
- Melted butter: helps bind the cookie crumbs together and adds richness to the flavor
- Sugar: slightly sweetens the base and helps caramelize the cookies
- For the Raspberry Mousse
- Fresh raspberries: pick ripe, fragrant fruit for the best flavor
- Heavy cream: go for full-fat cream with at least 30% fat content for better stability
- Powdered sugar: blends more smoothly into cream than granulated sugar
- Vanilla extract: a hint of pure vanilla enhances the raspberry flavor
- Unflavored gelatin: ensures the mousse sets while keeping an airy texture
- Water: needed to soften the gelatin
Step-by-Step Instructions
- Making the Base:
- Mix dry ingredients: Carefully blend the crushed cookies with sugar in a big bowl before adding the melted butter. Make sure every crumb gets coated for a base that holds together nicely.
- Shape the crust: Spread the mixture evenly in your molds, pressing down firmly with the back of a spoon to create a compact surface. A well-pressed base won't crumble when serving.
- Initial chilling: Let it sit in the fridge for at least 15 minutes so the butter hardens and sets the structure.
- Making the Mousse:
- Prepare the gelatin: Sprinkle gelatin gently over cold water, avoiding clumps. Let it fully absorb to ensure it will dissolve properly later.
- Dissolve the gelatin: Warm it very gently for 10-15 seconds in the microwave or over very low heat. Never let it boil or it'll lose its gelling power.
- Prepare the raspberries: Blend the fruit for about 30 seconds until smooth. Then strain through a fine sieve, pressing with a spatula to remove all seeds that might create an unwanted grainy texture.
- Whip the cream: Beat the cold cream with powdered sugar at medium speed for about 3 minutes until it forms soft peaks. Don't overwhip or it'll turn buttery.
- Final assembly: First mix the warm gelatin into the raspberry puree, then gently fold this mixture into the whipped cream using a soft spatula. Use folding motions to keep the mousse light and airy.
- Fill and finish: Pour the mousse over the chilled bases up to 5mm from the top. Gently smooth the surface with an offset spatula for a professional look.
- Final chilling: Cover carefully with plastic wrap without touching the surface and let set in the fridge for at least 3 hours for perfect texture.
These mini cakes remind me of afternoons spent cooking with my mom. We'd use raspberries we'd picked that morning, and the smell that filled our home remains one of my most treasured childhood memories.
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Storage and Shelf Life
These mini cakes stay good in the fridge for 2-3 days. For maximum freshness, keep them in an airtight container so they don't absorb fridge smells or dry out. I don't recommend freezing them though, as the mousse texture might change when thawed.
Variations and Substitutions
You can easily tweak this recipe based on your taste or seasonal fruits. Blueberries or blackberries work wonderfully instead of raspberries. For a dairy-free version, swap the cream with a coconut-based alternative that whips well. Vegetarians can use agar-agar in slightly smaller amounts instead of gelatin for equally tasty results.
Serving Suggestions
For a restaurant-quality dessert, serve these mini cakes on a white plate with a stylish streak of raspberry sauce on the side. Add some fresh raspberries, a mint leaf, and a light dusting of powdered sugar just before serving. For special occasions, pair them with a small dollop of lightly vanilla-flavored whipped cream and a few dark chocolate shavings.
Frequently Asked Questions
- → How can I stop the crust from breaking?
Firmly press the cookie mixture into the molds and chill it long enough for it to set properly.
- → Is it okay to use frozen raspberries?
Sure! Just make sure to drain off any excess liquid after defrosting so it doesn't make the mousse runny.
- → Can I skip the gelatin and use something else?
You can swap it with agar-agar, but be careful to get the right quantity and follow its directions closely.
- → How long can these cakes stay fresh in the fridge?
Keep them in a sealed container in the fridge for up to 2 days.
- → Can this dessert be made ahead of time?
Absolutely! Preparing them a day before is perfect so the mousse has enough time to chill and set.