A fresh raspberry mousse recipe for a wedding cake filling or dessert.
Because this mousse is made using gelatin it firms up and can be used as a filling for a wedding cake. This would pair up nicely with a lemon, orange or a plain white butter cake. Chocolate would also compliment well .
Use this as an elegant dessert course for a dinner party or as an addition to the bridal cake in beautiful glasses served up with with a shortbread cookie as in the photo.
Use caution when filling a wedding cake with this raspberry mousse recipe. I recommend a substantial buttercream dam. Pipe it all around the edge of each layer before placing the layer on top of the filling.
Sprinkle the gelatin over the cold water in a 1-1/2 quart saucepan.
Let it sit for 3 or 4 minutes to soften then stir in 1/2 cup boiling water and stir until completely dissolved.
Stir in the lemon juice, 2 tablespoons sugar, the salt and the berry puree. Taste and add more sugar if need be. Set the pan over low heat and stir well until the sugar is dissolved.
Transfer the fruit mixture into a medium size bowl and stir in the fruit flavored liqueur.
Set the bowl over ice water and stir or whisk for 10-15 minutes until the mixture thickens. As soon as it thickens remove from the ice water.
With a chilled bowl and chilled beaters whip the cream until soft peaks form. Fold the cream into the berry mixture.
TIP: Make a dam around each cake layer with buttercream before adding your cake filling recipe, especially a mousse. The dam will help to hold the layers together once refrigerated and prevent the filling from seeping through.
If you are crunched for time try folding heavy cream with a raspberry preserve as a substitute for the mousse.