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White chocolate mousse and raspberry gateau recipe

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Rating:

4/ 5 stars 19 Votes

Cuisine: French

Ingredients

Genoise (Sponge)
5 eggs (55 gr)
100g caster sugar
150g plain flour

Raspberry Jelly Palette
350g sweetened raspberry puree
8g leaf gelatine (soaked)

White Chocolate Mousse
300ml cream
300g white chocolate - finely chopped or discs
8g leaf gelatine (or equivalent weight in crystals), soaked in cold water
600mls cream with 35% milk fat, whipped softly

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Preparation

Genoise
Whisk 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
Heat puree to simmer, add drained gelatine. Pour into a 24 cm cake tin lined with plastic film.
Freeze until required.

White Chocolate Mousse
Soak 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 assemble Genoise - sliced into three horizontal sections
300 mls light sugar syrup
White chocolate mousse
Raspberry jelly palette
White chocolate shavings for garnish

Place 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.

Garnish Melt 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.

If you enjoyed this White chocolate mousse and raspberry gateau recipe then browse more French recipes, dessert recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

04 Feb 2012 12:26 AEST

Suzie

Ormond

Winner!!

I made this cake for my Birthday and it worked out better than my expectations! I made it on the Wednesday(1st) and took it to work on Friday (3rd) and it was almost gone by 9am!! Everyone commented on how delicious it was- even our 'never eats cake' office lady had a piece and was pleased. All went to plan and only issue was trying to work with chocolate on a warm night. Ended up making choc curls and sprinkling some edible glitter on top- Looked magic! Highly recommended!

Agree(2 people agree)

Disagree(0 people disagree)

23 Dec 2011 02:50 AEST

vicky

cairns

Great!

The cake was generally fantastic..but needed to increse quantities as not enough mousse to cover cake. Also needed a bit of work with the sponge. I think that when youre a pastry chef you have enough experience to change quantities and understand that room temperature, oven etc also play a large role in cake making.....maybe not for amatuers?? However, will do this recipe again, an absolute stunner when having friends for dinner. :-)

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13 Apr 2009 04:49 AEST

Liz

England

not keen on this one

after 2 attempts - finally managed to get the genoise right - though tasted very eggy. the whipped mousse, although v chocolatey, wasnt really enjoyed much. a lot of work for dissapointing results. delia's lemon ricotta cheesecake was better in texture - will use that with chocolate for better results.

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Disagree(10 people disagree)

10 Feb 2009 05:46 AEST

A.grixti

Belair Adelaide

Your recipe needs some work.

This recipe just didn?t work with the quantise you supplied; the recipe for the sponge does not work for a 26cm cake tin. The white chocolate mouse quantities only just covered the layers after I made the sponge with a different recipe (certainly not in the generous layers shown in the video). However the end result was as delicious as yours looks. I think your recipe would have worked if I used a much smaller cake tin.

Agree(1 people agree)

Disagree(6 people disagree)

29 Jan 2009 10:14 AEST

Michelle Duncan

Concord West

Brilliant!

Your technique is amazing! Loved watching this. Cheers. Am going to use the mousse to fill the centre of a ring cake for my bub's first birthday, and checked out this vid to see what you did. Fantastic, thanks :).

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