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Nov 28

https://thehappyfoodie.co.uk/recipes/light-raspberry-mousse Pour 250ml water into a medium bowl, sprinkle the gelatine into the water and set aside to bloom for 2–3 minutes. Turn the bowl over from time to time to check on your design. Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good … Step 12Make the coloured jelly. Step 15Fill the second syringe with red jelly and attach the fluted petal needle. Step 9Meanwhile prepare the raspberry mousse. In a small pan combine the condensed milk, whole milk and vanilla and heat until hot but not boiling. You are viewing this website with an old browser please update to a newer version of Internet Explorer. 35g unsalted butter, melted, plus extra for greasing, Red, black and green food-colouring pastes, 23cm springform cake tin, greased, then base-lined with baking paper, 2 acetate strips, each measuring 6 x 65cm, Large piping bag, fitted with a medium star nozzle. 4.3g protein, Don't have the ingredients or just fancy a change? Step 16Fill the third syringe with green jelly, attach the leaf needle and pipe a single or double layer of leaves around the red petals. Push the needle into the middle of the jelly and gently depress the plunger on the syringe as you lift the syringe up and out of the jelly. Spoon the raspberry mousse over the set chocolate mousse and chill for about 2 hours, or until set. Add the raspberry flavouring and a further 500ml cold water and mix well to combine. Gently heat the remaining raspberries until they release some juice, leave to cool slightly and drizzle over the top. Preheat the oven to 200C/400F/Gas 6. Once the gelatin leaves are soft, lift them from the water and shake off any excess liquid. Mop up any spills and return the jelly flower bowl to the fridge for at least 1 hour to set before turning out to serve. Leave to cool slightly. For the sponge, add all ingredients to a large mixing bowl and mix until just combined. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stir until smooth, then remove from the heat and cool slightly. Leave the sauce to cool, stirring occasionally. A stunning raspberry chocolate mousse cake recipe, with chocolate sponge and fluffy raspberry mousse. Step 19 Wrap the chocolate-coated acetate strip around the cake, chill for 5 minutes, then peel off the acetate. 153 ratings 4.8 out of 5 star rating. Step 5While the cake is baking, prepare the syrup. Remove from the heat, add the bloomed gelatine and mix to combine and to melt the gelatine. Line the sides of a 23cm (9in) spring-form cake tin with baking parchment. Cover the base with the crushed brandy snaps. Visit Sainsburys.co.uk for more delicious dessert recipes. Grease and line a 20x30cm loose-bottomed brownie tray. In a small pan, heat 50ml of the cream with the sugar until hot but not boiling, then remove from the heat, add the drained gelatine leaf and stir gently to melt. Add the egg whites to the bowl of a stand mixer with the whisk attachment. Add the drained gelatine leaf and whisk until melted. Spoon a third of the egg whites into the raspberry sauce ands mix well. Combine the raspberries, sugar and lemon juice in a medium pan and cook over a low–medium heat for 3–4 minutes, stirring frequently until soft. Typical values per 100g: Energy 1051kj/251kcal, 20.3g carbohydrate For the mousse, put the gelatin leaves in a small bowl and cover with cold water. This forum is not managed by customer services, please follow

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