Recipe: White Chocolate Mousse & Raspberry Gateau :: Loretta Sartori
Ingredients:Genoise (Sponge)5 eggs (55 gr)100g caster sugar150g plain flourRaspberry Jelly Palette350g sweetened raspberry puree8g leaf gelatine (soaked)White Chocolate Mousse300ml cream300g white chocolate - finely chopped or discs8g leaf gelatine (or equivalent weight in crystals), soaked in cold water600mls cream with 35% milk fat, whipped softlyMethod:GenoiseWhisk eggs and sugar on high speed to full volume. Reduce speed to medium and mix for a further 3 minutes. Remove from mixer and fold through the sieved flour. Stir only until combined. Pour into a buttered and floured 26 cm. tin. Bake at 180oC for 35 minutes.Raspberry Jelly Palette MethodHeat puree to simmer, add drained gelatine. Pour into a 24 cm cake tin lined with plastic film. Freeze until required.White Chocolate Mousse MethodSoak the gelatine in water. Boil 300mls of cream and add the drained gelatine. Stir to dissolve. Lay the finely chopped white chocolate in a bowl and pour cream mixture over, stirring until the chocolate is dissolved. Cool the mixture, stirring occasionally. When it is thickened and smooth, though not quite set, carefully fold in 600mls of whipped cream.To assembleGenoise - sliced into three horizontal sections300 mls light sugar syrupWhite chocolate mousseRaspberry jelly paletteWhite chocolate shavings for garnishPlace a 26 cm x 6 cm cake ring onto a serving platter. Line with non-stick baking paper cut flush to top of ring. Place one disc of white sponge into base, brush lightly with sugar syrup. Pour in a layer of mousse. Place a second layer of sponge on top. Brush lightly with sugar syrup. Pour a very fine layer of mousse over the sponge. Carefully place the frozen raspberry palette onto the mousse, pressing down to displace the mousse around the jelly ring. Pour another fine layer of mousse over the jelly and spread with palette knife. Place third layer of sponge upside down and imbibe with sugar syrup then spread remaining mousse over the surface flush with ring top. Chill 5-6 hours or overnight.GarnishMelt finely chopped white chocolate or discs over a saucepan of boiling water removed from the heat. Pour a small amount onto a marble bench and spread with large flexible knife as it cools until you have a layer about 3 mls. thick. Working quickly with knife, slice a fine layer and place around the cake - you will need several to complete the outside. Then roll the slices to form conical shapes which you place on top of the cake. This will take a number of repeats of pouring, spreading and slicing to make shapes to suit your own creative flair.