My favourite desserts include raspberries so since it was my birthday this week they had to feature!
The mousse recipe comes courtesy of Eunice Power with a pecan, coconut & cacao base topped with a dark chocolate ganache.
The mousse simply on its own would be perfect served in ramekins or jars with a drizzle of the ganache and some fresh berries.
So go on, try the recipe and treat yourself and someone special to a Delalicious dessert.
- 100ml water
- 150g caster sugar
- 400g fresh/frozen raspberries
- Zest & juice of 1/2 lemon
- 4 leaves gelatine
- 125g pecan nuts
- 3 tbsp dessicated coconut
- 2 tbsp raw cacao powder
- 70g coconut oil, melted
- 1 tsp vanilla essence
- 150ml cream
- 150g creme fraiche
- 2 egg whites
- 35g icing sugar
- 75g dark chocolate
- 2 tbsp coconut oil
- Line a 20cm springform tin with cling film, grease the tin first with a little oil to ensure the it sticks.
- Place the caster sugar & water in a saucepan and bring to a gentle simmer until the sugar is fully dissolved.
- Add the raspberries, lemon juice and zest and cook on a low heat for 5 minutes.
- Remove from the heat and blitz in a food processor or blender.
- Strain through a fine sieve to remove the seeds.
- Cover the gelatine in cold water and allow to soak for 10 minutes.
- Blitz the nuts in a food processor, blender or place in a resealable bag and bash with a rolling pin until you get a fine crumble.
- Combine the dessicated coconut, cacao, vanilla essence and melted coconut oil with the nuts. Create an even layer in the bottom of the tin. Place in the fridge to set.
- Place the raspberry purée in a bowl over a pan of simmering water. Squeeze any water from the gelatine and stir through the purée until fully combined. Remove from the heat and allow to cool.
- Whip the cream and creme fraiche together into soft peaks.
- Whisk the egg whites together until they begin to form stiff peaks, at this stage gradually add 1 tbsp of icing sugar at a time as you continue to whisk.
- Fold the egg whites into the cream and gradually add the raspberry purée, ensure no pockets of the cream mixture is left.
- Pour the mousse into the lines tin. Gently tap the bottom of the tin off the countertop to remove any air bubbles.
- Place in the fridge for at least 4 hours or ideally overnight.
- Once set, melted the dark chocolate in a heat proof bowl over a pan of simmering pan. Remove from the heat once melted and stir through the coconut oil.
- Gently remove the cake from the tin and peel off the cling film. Pour over the dark chocolate topping and top with some fresh raspberries and a sprig of mint.
- Store in the fridge until ready to serve.
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