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Raspberry Mousse Cake

January 5, 2011 By Naomi Robinson | Bakers Royale 32 Comments

Raspberry Mousse Cakes ~  A lovely light cake for your Valentines dessert.

Raspberry Mousse Cakes

Raspberry Mousse Cakes

Are you gasping that I’m already launching into Valentines when Christmas and New Years has just hardly passed? Well Valentines is one of my favorite baking holidays. It incorporates one of my favorite colors, pink and one of my favorite motifs, hearts. So expect to see lots of Valentines treats.

A few notes:

  • For the recipe and a  step-by-step how-to for the joconde cake click here .  It’s easier to make than you think.
  • Take great care not to boil the gelatin. Gelatin tends to lose its setting ability if it’s overheated.
  • You can also use gelatin sheets if the powder is not available.

Raspberry Mousse

Ingredients:

  • 1 ½ cup raspberries
  • ¼ cup sugar
  • 3 tablespoon Framboise
  • 1 unflavored packet of gelatin
  • 1 ½ cups heavy cream

Instructions:

1. Place raspberries and sugar in a saucepan and heat to boil. Once boiled remove from heat and place lid on pan; set aside and cool to warm. Place warm simmered raspberries in a food processor bowl and puree. Push puree through a fine mesh strainer to remove seeds. Set aside.

2. In a saucepan sprinkle gelatin over Framboise and let it bloom. Once the gelatin has bloomed, heat it over low and gently stir until gelatin is dissolved; set aside to cool. In the meantime, whip heavy cream until soft peaks form.

3. Pour raspberry puree mixture into a bowl and set it over another bowl filled with ice and water. Add gelatin mixture into raspberry puree and whisk until mixture thickens to syrup consistency. Remove bowl ice bowl. Fold raspberry gelatin mixture into soft peaked cream in thirds.

4. Pour into forms or serving vessel, refrigerate for at least 2 hours to set mousse. Remove mousse cakes from refrigerator 10 minutes prior to serving.

Filed Under: Cakes, Mousse, Sweet

« Coconut Raspberry Cake
Baking Basics: How to make a joconde cake with decorative tuile paste »

Comments

  1. Erin Blodgett says

    January 6, 2011 at 6:32 am

    Where did you get your mini cake circle? I am looking for a good one, and need help!

  2. azelias kitchen says

    January 6, 2011 at 9:44 am

    Now I don’t feel so bad for posting an ice-cream post in January! 🙂

    Very pretty Naomi.

  3. BrevilleBJE200XL says

    January 6, 2011 at 4:54 am

    Sweet! I would like to try your mousse cake Naomi! 🙂

  4. briarrose says

    January 6, 2011 at 2:04 pm

    I will look forward to seeing many Valentine’s themed treats. 😉 These are just lovely.

  5. Sylvie - Gourmande in the Kitchen says

    January 6, 2011 at 2:12 pm

    LOL, I did indeed do a double take when I read Valentine’s day in the title! I guess it’s never too early to celebrate. Raspberries and chocolate are always a wonderful pairing and this looks like a very elegant dessert for a special Valentine’s day dinner.

  6. Rachel says

    January 6, 2011 at 2:32 pm

    THIS … well the Friday recipe is what you were talking about huh?! Ooh I’m so excited. And this raspberry mousse cake omg – you’re killing me. I want one or maybe two. It’s so pretty and I’m sure even more delicious. Can’t wait to see what else you have in store for Valentine’s treats too!

  7. Amanda says

    January 6, 2011 at 2:58 pm

    GAHHHHHHH orgeous!! You as such a genius with the camera girl… and that cake! Its like PERFECTION on a plate! So dang talented. I can only imagine what it tastes like… heaven? 🙂

  8. Amber | Bluebonnets & Brownies says

    January 6, 2011 at 4:46 pm

    Whoa baby. Naomi, these look positively decadent!

  9. Cookbook Queen says

    January 6, 2011 at 5:06 pm

    GORGEOUS!!

    These look SOOOOO yummy, I’d love to have one (or seventeen).

    I’m right with you on Valentines Day…I LOVE it!! Red, pink, and hearts everywhere…it’s perfect. 🙂

  10. julia says

    January 6, 2011 at 6:37 pm

    GORGEOUS!

  11. Wenderly says

    January 6, 2011 at 7:02 pm

    Ahhhh,these are so happy and refreshing and divine! I ♥ Valentine’s Day! Can’t wait to give these a try!

  12. Kaitlin says

    January 6, 2011 at 7:18 pm

    Beautiful! Your layers are so perfect.

    I’m excited to start baking for Valentine’s day, too 🙂

  13. Corrine says

    January 6, 2011 at 8:31 pm

    Gorgeous! These may have to be on my VDay menu

  14. Brian @ A Thought For Food says

    January 6, 2011 at 4:41 pm

    What colorful treats these are! I’m so terrified of making something this delicious because I know… I KNOW… that I won’t be able to keep myself from eating all of them.

  15. Lauren @ Crave. Indulge. Satisfy. says

    January 7, 2011 at 1:17 am

    Oh my goodness, these desserts are absolutely stunning! Love the pink and the bright raspberry garnish! And I don’t think you are crazy for already creating Valentine’s desserts, I thought to myself today I need to start planning some ideas for my blog soon too!

  16. Paula (Salad in a Jar) says

    January 7, 2011 at 1:49 am

    How did you know I was gasping about Valentine’s Day already???

    And where did you find such pretty raspberries this time of year? Or maybe it’s just your picture. I believe you could make anything look good. Will you come take a picture of me?

  17. SMITH BITES says

    January 7, 2011 at 2:10 am

    i will forgive you because they are STUNNING!!! but i must confess that i rolled my eyes at the grocery store tonight when i saw a valentines day display!! i want to try something like this so bad but i am not a baker so therefore, i shall live vicariously thru you – just beautiful!

  18. Naomi says

    January 7, 2011 at 3:06 am

    Hi Erin,

    For this I used Chicago Metallic’s Mini Cheesecake pan. You can find this pan at Amazon, Sur la Table or William Sonoma.

  19. Kristen says

    January 7, 2011 at 4:24 am

    Those are the most beautiful little cakes! Yum!

  20. Tracy says

    January 7, 2011 at 2:40 pm

    These are just lovely, especially with those fresh raspberries on top. Gorgeous!

  21. Michelle says

    January 7, 2011 at 6:10 pm

    What a beautiful dessert.

  22. Jamie | My Baking Addiction says

    January 8, 2011 at 9:27 pm

    These are gorgeous, Naomi!!!! Perfect for Valentine’s day!

  23. Lacey @ dishfolio says

    January 16, 2011 at 4:54 am

    What a beautiful dessert! We’d love for you to post this recipe at dishfolio.com!

  24. Sarah, Maison Cupcake says

    January 23, 2011 at 5:39 pm

    Just catching up with folks in my RSS reader so I’m bit late looking at these – they’re stunningly pretty and perfect for Valentines. I need to make one of these jaconde things at the moment so this and your other post are very useful reference.

  25. ButterYum says

    January 25, 2011 at 6:25 pm

    Absolutely stunning. I just looked through most of your cakes – I can definitely see your progression since the beginning. Bravo.

    🙂
    ButterYum

  26. Cooking Rookie says

    March 31, 2011 at 12:22 am

    Hi,
    I made a variation of your raspberry mousse for a hazelnut raspberry mousse cake http://cookingrookie.blogspot.com/2011/03/hazelnut-raspberry-mousse-cake.html, and it was absolutely delicious. Thanks so much for the recipe! Love your photos 🙂
    p.s. I linked back to your post

  27. Although says

    May 11, 2013 at 3:16 pm

    Finally! While I agree that being a powerful speaker is great, but eventually you have to “get something done”.

  28. Salome Eric says

    January 3, 2014 at 2:01 am

    There is a fruit topping on top make this cake look more fresh and delicious course

  29. Stem My says

    January 5, 2014 at 10:34 am

    I Hope there pictures are real , it looks very Sweet! I would like to try it

  30. Eloy Benet says

    January 5, 2014 at 9:28 pm

    unique small cake fresh and tasty

  31. cori says

    January 22, 2014 at 10:45 am

    Hello, What is framboise?

  32. Marie says

    July 21, 2015 at 9:57 am

    I have the same question as another reader above. What do you mean by “Franboise”. I know its french for raspberries, but do I put 3 TBSP of fresh raspberries or do I use the pureed raspberries. I am making this as we speak and hoping you’ll answer before I finish. If not I will have to wing it. Thanks!

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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