Raspberry white chocolate mousse cake pt 1

1 servings

Ingredients

Quantity Ingredient
4 larges Egg yolks
⅓ cup Sugar
3 tablespoons Cornstarch
1½ cup Milk
2 teaspoons Vanilla
3 tablespoons Unsalted butter; softened
9 ounces Fine-quality white chocolate; chopped
1 cup Heavy cream
White chocolate genoise; cut horizontally
; with a serrated
; knife into 3 layers
3 ounces Fine-quality white chocolate; chopped
2 tablespoons Unsalted butter; cut into bits
½ teaspoon Vanilla
½ cup Cake flour; (not self-rising)
¼ teaspoon Salt
3 larges Eggs at room temperature
⅓ cup Sugar
¼ cup Framboise for brushing the cake layer
Two 10-ounce packages frozen raspberries; thawed and drained,
; in light syrup, reserving 1/3 cup
; of the syrup
1 Envelope unflavored gelatin
3 tablespoons Framboise
½ cup Heavy cream
2½ cup Fresh raspberries
Fresh raspberries
Fine-quality white chocolate at room; (about 72°F.),
; temperature, shaved with a
; vegetable peeler
; into curls and kept
; covered and chilled
Fresh mint sprigs

Directions

FOR THE WHITE CHOCOLATE MOUS

FOR THE WHITE CHOCOLATE GENO

FOR THE RASPBERRY MOUSSE

FOR THE GARNISH

Make the white chocolate mousse: In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.

Line the sides of an oiled 9½-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the genoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the genoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.

Make the raspberry mousse:

In a blender or food processor puree the raspberries with the reserved syrup and strain the puree through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the puree. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white.

Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.

Spread about 1 cup of the raspberry mousse evenly over the middle layer of genoise in the pan, arrange some of the raspberries neatly around the edge continued in part 2

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