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Monday, August 25, 2008

Mousse aux Framboises et au Mascarpone Délice ~ 法式覆盆子馬斯卡朋鏡面慕斯蛋糕

Mousse aux Framboises et au Mascarpone Délice

I love the idea of making and decorating individual cake, or how the French call them - le petit gateau. Just bursting with individuality! Not that I don’t like making large scale cakes, it just that the petit gateau can really squeeze out the inner pastry chef/artist in me =)

This delicate concoction features fresh, distinctive flavors combination of tart & fragrant raspberry and sweet basil gélée (I know, it's an unusual combination, but it worked so beautifully), silky creamy mascarpone mousse and tart raspberry mousse. It is a pure delight for the palette. I would say the raspberry-sweet basil gélée definitely is the highlight of this petit gateau. I have been eager to give it a try since I read about this combo in a Japanese dessert trend magazine a while back. What an ingenious idea!

Mousse aux Framboises et au Mascarpone Délice

The concept of this creation is very simple. It is consisted of the following 5 components:

- hazelnut genoise cake base
- a raspberry-sweet basil gélée core
- mascarpone mousse filling
- raspberry mousse
- raspberry hazelnut crispy (something I am just experimenting with =])

The steps go like this: make the raspberry-sweet basil gélée first and let set. Next, make the mascarpone mousse filling then add a raspberry-sweet basil gélée into each filling and let set. Put a cake base in each mousse moulds, pipe the raspberry mousse up to 1/3 of the height of the moulds. Take the mascarpone filling and push them into the mousse. Top the moulds with mousse and level them, and let set in the fridge. Decorate as you fancy. I admit that this may not be the easiest dessert to make, but the end result is worth every minute spent on making it! With some careful planning and patience, you’ll breeze right through it.

If you wish, you may substitute raspberry purée with any fruits rouges (red fruits) like strawberry purée or red currant purée. I originally made this berry/mascarpone combo with strawberry purée for a friend’s engagement party and it was great. Also, I made the base out of hazelnut genoise, but almond sponge (biscuit joconde) goes well too.

Light, delicate, and refreshing – a taste of summer in every bite! This dessert was especially designed to impress the most discerning cake lover a.k.a my mom for her birthday! To give it a jewel like shine, I brushed the cakes with raspberry nappage (glaze). Then decorated them with fresh berries, fig, and mint leaf, wrapped the cake base with some raspberry hazelnut crispy. Voilà! Behold for something that’ll make an impression^^ What was my mom’s reaction? I think it was a winner because she said, “it is a very pretty little cake and it tastes good too”. Others love it too and so do my neighbor’s little boy (he serves as the taste control) ^0^

Beside the cakes, I made délice cups from the left over mousse too. I’m always happy when the end result looks as pretty as it tastes and this dessert is one such creation =)

Mousse aux Framboises et au Mascarpone Délice

Mousse aux Framboises et au Mascarpone Délice
Makes 6 2x3 mousse moulds

Before you start:
- To make the puree: in a bowl of a food processor, process 200g frozen raspberries and 1 pint fresh raspberries until soupy, pass through a fine sieve. This yields about 270g pure puree.

I thought you should know:
- Only prepare each mousse before using, as they get set fast.
- It is critical not to over whip the cream.

Hazelnut Genoise
1 12 x 17 jelly roll tray

I used this recipe from before; however, I halved the recipe. Also, instead of using a round or square cake pan, I used a jelly roll pan. To give it more texture, once I spreaded the batter on the tray, I piped some wild berries jam on top in wavy lines. Once the cake cooled, stamp out the cake bases using the mousse mould.

Raspberry-Sweet Basil Gélée
1 sheet silicone hemisphere mold - 3cm diameter half rounds

80g raspberry purée
2 sweet basil leave
18g powdered sugar
3g leaf gelatine/powdered gelatine
1tsp fresh lemon juice
1tsp Crême de Framboise (raspberry liquor)

Soak the leaf gelatine in a bowl of ice water for a few minutes to soften it. Squeeze off excess water, set aside.

In a food processor, process the raspberry purée and the sweet basil until fully combined. Pour the mixture into a mixing bowl then add the powdered sugar, lemon juice, and mix to combine using a rubber spatula.

Place the pre-soaked gelatine in a heatproof bowl then add 2 tablespoons of the purée mixture and heat for 20 second in the microwave. Stir the mixture until completely dissolved before adding to the purée mixture. Stir to combine then add in the Crême de Framboise, mix well. Spoon into the moulds, and set in the fridge at least 3 hours or overnight.

Délice mousse cup

Mascarpone Mousse Filling
1 sheet silicone cylinder mold - 3cm diameter cylinders

240ml whipping Cream
185g mascarpone cheese
120g granulated sugar
3 egg yolks
½ vanilla pod, split and seeds scraped
8g leaf gelatine/ powdered gelatine

Soak the leaf gelatine in a bowl of ice water for a few minutes to soften it. Squeeze off excess water, set aside.

Bring 2 inch of water to a shimmer in a medium saucepan then remove from heat. Place the egg yolks, sugar, and the vanilla seed in a heat proof bowl then place the bowl over the simmer water (do not touch the water). Using a hand mixer, beat until pale yellow and slightly thickened. Add the pre-soaked gelatine, and mix well. Add the mascarpone next, beat for 30 second until combined.

In a mixing bowl, whisk the whipping cream until soft peaks then using a rubber spatula, gently fold in 1/3 of the whipped cream to the mascarpone mixture, fold until combined. Fold in the remaining whipped cream and make sure the cream is fully incorporated. Pour into a piping bag, pipe into the moulds then take the raspberry –sweet basil gélée out from the fridge, remove from moulds, and push them into the mousse. Top the moulds with the remaining mousse and level them, then place in fridge to set for at least 3 hours or overnight.

Raspberry Mousse
170g raspberry purée
250ml whipping cream
70g granulated sugar
10g leaf gelatine/powdered gelatine
1tsp fresh lemon juice
2tsp Crême de Framboise (raspberry liquor)

Soak the leaf gelatine in a bowl of ice water for a few minutes to soften it. Squeeze off excess water, set aside.

Combine 1/3 of the raspberry purée, and sugar in a saucepan and heat over low heat till sugar completely dissolved then remove from heat. Add in the pre-soaked gelatine and mix well. Add in the rest of the raspberry purée, mix until combined then add the lemon juice, Crême de Framboise, mix well. Set the saucepan in a cold water bath to cool.

In a mixing bowl, whisk the whipping cream until soft peaks then using a rubber spatula, gently fold in 1/3 of the whipped cream to the cooled raspberry purée mixture. Fold to combine. Fold in the remaining whipped cream and make sure the cream is fully incorporated but do not over mix! Pour the mousse into a piping bag then set aside.

Place the mousse moulds on a tray then put a cake base inside each mould. Pipe the raspberry mousse up to about 1/3 of the height of the moulds. Take the mascarpone mousse filling out from the fridge, remove from moulds, and push them into the raspberry mousse. Top the moulds with the raspberry mousse and level them, then place in fridge to set for at least 3 hours or overnight.

Mousse aux Framboises et au Mascarpone Délice

Raspberry Hazelnut Crispy

100g skinless hazelnuts
75g granulated sugar
18g raspberry purée
25g water

Preheat the oven to 170C/340F. Line two baking sheet with parchment paper, spreads out the hazelnuts on 1 sheet, and set the other one aside, bake for 15 minutes. Remove from oven, let cool then chop the nuts into bites. Do not turn off the oven!

Bring the purée and sugar to a boil over low heat, remove from heat then add in the chopped nuts. Using a rubber spatula, stirring to ensure the nuts are completely coated then pour into the prepared sheet. Spread it out and place into the oven, bake for 10 minutes. Let cool before use.

Nappage de Framboise (Raspberry glaze)
Nappage is a neutral glaze use to add shine to pastry. I got it from here.

125g raspberry purée
60g neutral cold glaze
40g granulated sugar

In a saucepan, stirring occasionally, bring the purée, and sugar to a boil over low heat. Remove from heat, add the neutral glaze, and stir until completed combined. Pass the mixture through a fine sieve. Let cool before use.

Decorating the cakes:

To unmold the cakes, wrap a hot towel around the mould for 10 second then use your fingers to push the cake upward, repeat this process with the rest of the cakes. Place a rack over a large shallow pan to catch the glaze drippings. Put the cakes on the rack, and with an icing knife in hand, pour the glaze onto the cake’s center. Move the knife over the top of the glaze to get a smooth and mirror-like appearance, allow the glaze to run down the sides of the cake. Patch any bare spots on the sides with the knife and let the cakes chill for15 minutes to set. Garnish with the crispy at the cake base, and top the cakes with seasonal berries, and serve.


相比于製作大型的蛋糕﹐我更喜歡小巧精緻的小蛋糕。個人覺得較具個性及美感。最重要是不知怎的在製作小蛋糕時﹐想像力總是源源不斷﹐創意揮灑到極致﹐輕易的將我的inner chef釋放出來^^

這個蛋糕是做給媽咪過生日的﹐所以外觀上力求別出心裁﹐想給她驚喜。考量到她不愛吃甜食的口味﹐味道的鋪陳儘量做到清爽不膩。嘗試了不少的口味配搭﹐最終的實驗結果就是你眼前的這個成品囉﹗光看外觀﹐你會給它打什麼分數呢? 無法就外觀來評分? 那看完它的結構再評吧﹗


最讓我滿意的是哪香氣撲鼻的的覆盆子甜羅勒果凍。為什麼會想到用新鮮甜羅勒來提味? ﹗就很久前在一本研究甜點趨勢的日文雜誌上看過這個組合﹐當時就覺得十分的獨特﹐跟自己說哪天一定要實驗看看﹗很慶幸它的味道沒讓我失望。壽星媽咪也很滿意。她品嘗過後說蛋糕很漂亮﹑味道酸酸甜甜的﹐不錯吃^0^

如果不喜歡覆盆子﹐可以做成草莓又或其它水果口味的。不久前我就做過草莓馬斯卡朋慕斯作為朋友的訂婚蛋糕。找不到榛果﹐可以做杏仁海綿蛋糕﹐味道是一樣的美味的喲^^ 千萬不要給材料給拌住了﹗希望你們有時間也會嘗試。不要給這看似有著繁複鋪陳的蛋糕給嚇倒﹐因為真的不難只是需要一點耐性吧了~

6個 - 直徑2吋高3吋的無底慕斯模型

-自己製作覆盆子果泥: 將200g冷凍覆盆子和16oz新鮮覆盆子倒進食物調理機中 (food processor) ﹐ 攪打成泥状﹐篩過即是果泥 (約有270g的成品) 。

- 只可一次製作一個慕斯﹐因為很快就會定型。
- 千萬不要過度打發鮮奶油﹗
- 在混合果泥和鮮奶油時﹐先加入3份1份量的鮮奶油方能讓兩者確實攪拌乳化。沒有完全乳化的慕斯綿密感欠奉。

1個12寸x 17寸平烤盤





80g 覆盆子果泥
2片 甜羅勒葉
18 g 糖粉
3 g 明膠片/明膠粉
1茶匙 檸檬汁
1茶匙 覆盆子利口酒(Crême de Framboise)


將覆盆子果泥﹑甜羅勒葉倒進食物調理機中(food processor) , 攪打成泥状,篩過後倒進mixing bowl中。加進糖粉和檸檬汁﹐用橡皮刀攪拌混合。

用耐熱容器盛著泡軟的明膠片和兩湯匙的果泥漿﹐再放microwave加熱融化(約20秒) 。取出﹐攪拌至整體融合後﹐將其倒進果泥漿中混合均勻。拌入覆盆子利口酒﹐攪拌融合﹐用湯匙將覆盆子甜羅勒泥舀進矽膠模型裡﹐放進冰箱冷藏凝固﹐至少3小時或一個晚上。

Mousse aux Framboises et au Mascarpone Délice


240ml 鮮奶油
185g 馬斯卡朋乳酪
120g 細砂糖
3個 大的蛋黃
½條 香草豆莢, 開半刮出籽
8g 明膠片/明膠粉


用平底鍋燒開約2吋的水﹐快要沸騰前離火備用。將蛋黃﹑砂糖﹑和香草籽放進一個耐熱的mixing bowl中﹐再放在平底鍋上以隔水加熱法打發 (萬萬不可沾到水)。用電動打蛋器以中速打發至顏色變淡為止。拌入在microwave加熱融化後的明膠片﹐拌勻﹐然後加入馬斯卡朋乳酪﹐迅速打發30秒至均勻混合﹐備用。



170g 覆盆子果泥
250ml 鮮奶油
70g 細砂糖
10g 明膠片/明膠粉
1茶匙 檸檬汁
2茶匙 覆盆子利口酒(Crême de Framboise)





100g 榛果, 去皮﹑乾燥
75g 細砂糖
18g 覆盆子果泥
25g 水

烤箱預熱至340F/170C。在2個烤盤模具上鋪上烤紙﹐備用。將榛果鋪放在其中一個烤盤上﹐烘烤15分鐘後﹐取出榛果 (不要關掉烤箱﹗)。擺在網架上整個放涼後﹐切成榛果仁粒﹐備用。


鏡面果膠讓蛋糕晶瑩發亮~ 在這裡買的好東西^^

125g 覆盆子果泥
60g 無味純果膠
40g 細砂糖


先將慕斯脫模: 以溫毛巾圍著模型溫熱10秒後﹐用手指將慕斯往上推出脫模﹐再將慕斯蛋糕擺放在網架上。將蛋糕連網架擺放在深盤或碗上﹐將微溫的覆盆子鏡面果膠淋在蛋糕正上方﹐用抹刀抹平﹐任溢滿源周邊流下﹐再用抹刀填補四週﹐包覆整個蛋糕。蛋糕再放冰箱凝固15分鐘後方可著手裝飾蛋糕。蛋糕週邊鋪滿覆盆子榛果糖脆﹐然後擺放一些時令生果即可。


  1. WOW.. that's just awesome! Not only it look delicious, sound delicious but the photograph make it the WOW factor!!!

  2. 呀 Vi,

    Will the baking process alter/rejoice/vitalize the one of a kind / fabulous taste of that little berry "紅醋栗"** ?

    Btw, 如以往一貫, 很美很好味 !!


    ** If so, hmmmm a good news ;P

  3. Love the fibrant colours and the combination of flavours!

  4. Love this one! The inside shot of the cake is gorgeous!

  5. Wow ! you really have a great blog and dessert. :)

  6. everything in your blog look delicious.. let me add your address into my blog :-)

  7. How come you can always make such delicious dessert...

  8. This is even beyond perfection! I'm out of words to describe how beautiful I think those individual cakes are! I also really love individual desserts, but usually don't have the patience to work on each one of them separately..

  9. Fabulous !!

    you are so amazing

  10. 真係靚到嘩一聲呀!每次見到你既出品,都好有衝動要跟你做!

  11. OH~~~~ simply tooooooo cute to eat!!

  12. 實在太靚啦 ~~ 好似藝術品一樣

  13. another beautiful creation! I want a bite!

  14. Darling Vi:)

  15. 究竟你屋企係咪甜品屋兼 studio? 可以靚成咁!?

  16. Wow! I don't know how I've missed your blog, but I just found it and bookmarked it. Your creations and photos are amazing. Thanks for the inspiration.

  17. C'est tout simplement exquis et la couleur de cette mousse me fait rêver et les photos sont si magnifiques!!Je crois que votre talent devrait être récompensé!

  18. Hi all^^

    You guys are so wonderful and encouraging with the kind comments of your =)

    I am still an amateur in both pastry & photography so I'm really please to hear that you enjoy seeing my work! A big hug to all~


  19. 過客R~
    呵呵。。。。I guess these little fruits really made an impression with you =D

    The 紅醋栗 was only used for decoration purpose here! However, I just whipped up a red currant fool (whipped cream with red currant sauce) and it was phenomenon!!! So I guess the answer would be "yes" to your question^^

    Thank you﹗0甘妳快D整啦﹗我想你整得會更靚!

    藝術品?! 太抬舉我啦﹗不過﹐我會朝著呢個目標進發^^



    p.s 我替媽咪說聲"thank you"~

  20. What a great looking dessert! well done!

  21. Dear Vi,

    They are really divine! You really ought to open a artisan pastry. Each and everyone is just like an art display, not to mention the heavenly taste (well, I wish I can actually taste them).

  22. 點解.........點解.....點解我唔係住响你附近呢???

  23. 嘩! 妳的蛋糕真的美得不能用筆墨去形容, 點解妳每次都整得咁靚, 而且又影得咁鬼正, 我好希望可以做到妳的水準啊~

  24. Hi bakingforthecure

    Thank you =)

    Dear Blue,

    Oh, how I dream of opening my own shop! Still a long way before I make that dream come true though!

  25. Hi yycake,
    唔好話學師,我跟你學就差唔多。不如你搬來灣區啦!O甘我地就可以組番個整餅club =D


    Hi 貓姐~
    好多謝妳的贊美呀! 你太謙虛啦,妳的作品仲靚呀!我先至要跟你偷下師∼

  26. OMG!! can i have the recipe of the cake?? Thanks:) I love raspberry mouuse!!!XD

  27. Sure! I hope you'll enjoy this cake^^

  28. 阿Vi啊真是不好意思,我想學做這個很久了,但是有一個步驟怎麼也想不明白:首先,無底的金屬慕斯模直徑是2吋(約5cm),即是說成品的直徑就是2吋;但馬斯卡朋慕斯餡心用的硅膠模直徑是6cm,比最後成品還大,那組合蛋糕的時候這個餡心要怎麼放進比它小的金屬模里呢?想破頭了啊!麻煩阿Vi有空教我一下......

  29. lovedance - 哎喲﹐不好意思﹐是typo啦﹗馬斯卡朋慕斯餡心用的硅膠模該是3cm的。我大概寫食譜寫昏了頭﹗謝謝你指出錯處﹐我想其他人也想破頭了﹐已更正囉~

  30. 謝謝Vi!我今天就開始做這個蛋糕,哈哈哈!:D

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