BERRY MOUSSE CAKE

Ingredients

Mousse

500 grams (17.65 ounces) berry puree
15 grams (0.55 ounces) gelatin
75 grams (2.65 ounces) water for soaking
13 grams (0.45 ounces) water
50 grams (1.75 ounces) sugar
65 grams (2.30 ounces) egg whites
300 grams (10.60 ounces) cream 35%

Equipment

Blender
Essential for creating a smooth berry puree. Make sure to properly blend and strain to remove seeds.
Sieve
Useful for achieving a fine, silky texture for your berry puree by removing any remaining solids.
Mixing Bowls
Have multiple sizes on hand for soaking gelatin, whipping cream, and mixing ingredients.
Stand Mixer or Hand Mixer
Key for whipping egg whites to create the airy meringue and whipping the cream.
Thermometer
Ensure accuracy when heating the berry puree and cooking the meringue to the perfect temperature.
Springform Pan
Choose a pan with a 7 cm (2.7 inches) height and a 16 cm (6.3 inches) diameter for the perfect cake structure.

Instructions

Step 1

Welcome to our delicious recipe for berry mousse! Here’s how you can make this delightful dessert step-by-step.

Step 2

1. Prepare the berry puree: Choose a mix of 60% cherries, 20% currants, and 20% cranberries. Blend the berries into a puree and then rub the puree through a sieve to remove any seeds and pulp for a smoother consistency. If you prefer a certain berry, feel free to adjust the proportions!

Step 3

2. Soak the gelatin: Place 15 grams (0.55 oz) of gelatin into 75 grams (2.65 oz) of ice-cold water. Let it sit until it swells. Make sure the water is very cold to ensure proper gelatin bloom.

Step 4

3. Heat the berry puree: Warm the sieved berry puree in a saucepan over medium heat until it reaches 80°C (176°F). Once it reaches the desired temperature, add the swollen gelatin and stir until fully dissolved. Avoid boiling the mixture as it can affect the gelatin’s setting properties.

Step 5

4. Make the Italian meringue: In a separate pan, combine 50 grams (1.75 oz) sugar with 13 grams (0.45 oz) water and bring to a boil. While the syrup is heating, begin whipping 65 grams (2.30 oz) egg whites until they form soft peaks. When the syrup reaches 118°C (244°F), slowly pour it into the egg whites while continuously whipping until the meringue is glossy and stiff. Let it cool down to 40°C (104°F). Drizzling the syrup slowly and steadily will ensure a smooth meringue.

Step 6

5. Whip the cream: In a separate bowl, whisk 300 grams (10.60 oz) of cream (35%) until it reaches soft peaks. Be careful not to over-whip the cream as it can turn grainy.

Step 7

6. Combine the mixtures: Gradually fold the cooled berry puree into the meringue mixture in batches to keep the airiness. Then gently fold in the whipped cream until everything is well combined. Use a spatula and a gentle folding motion to preserve the mousse's light texture.

Step 8

7. Chill and set: Pour the finished mousse into molds or a cake ring. Let it chill in the refrigerator for several hours or until completely set. For better results, let the mousse set overnight.

Step 9

This mousse is wonderfully light, so it’s best used in shorter cakes to maintain structure. The height of this cake should be around 7 cm (2.7 inches) with a diameter of about 16 cm (6.3 inches). Enjoy your delightful berry mousse cake!

Step 10

Bon Appetit!

Servings

Imagine serving this Berry Mousse Cake at your next gathering. Each slice reveals layers of fluffy mousse with a bright, fruity aroma that captivates everyone around the table. To make it even more special, top it with a fresh berry compote or a drizzle of berry glaze. For an elegant touch, garnish with a few sprigs of mint and a dusting of powdered sugar on top. Or, create a berry coulis to elegantly plate each slice, adding a complementary tangy note. Pair it with a side of chilled vanilla custard or a scoop of creamy ice cream to balance the slightly sour berries with a rich sweetness. Hosting a summer brunch? Arrange the Berry Mousse Cake on a stand as the centerpiece of your dessert spread, surrounded by fresh fruit and light pastries. If you're feeling crafty, try decorating it with edible flowers to add a burst of color and wow your guests.

Variations

For a gluten-free version, ensure all your ingredients, especially the gelatin and any flavorings or toppings you might add, are certified gluten-free. To make the dessert vegan, use agar-agar instead of gelatin, and substitute aquafaba for the egg whites in the meringue. Instead of dairy cream, use coconut cream which will provide a rich texture and a slightly different but delightful flavor.

Faq

Why did my mousse not set properly?
Ensure you measured the gelatin accurately and allowed it to fully dissolve in the heated berry puree. Temperature accuracy is key.
How do I avoid lumps in my mousse?
Gradually combine the berry puree with the whipped meringue and whipped cream, folding gently to maintain the airy texture.
Can I use different types of berries?
Absolutely! Experiment with various combinations of berries to suit your taste. Just stick to the same total 500g weight for the puree.
Should the meringue be warm or cool when mixed with the puree?
The meringue should be cooled to about 40°C (104°F) to ensure the mousse sets properly and maintains its structure.
How can I make a more stable mousse for taller cakes?
Consider increasing the amount of gelatin slightly and ensure your meringue and cream are adequately whipped, but not to the point of being stiff.
How can I enhance the flavor of the mousse?
Adding a splash of berry liqueur or a few drops of vanilla extract can amplify the flavor. Be cautious with additional liquids to maintain the mousse consistency.