This delicious no-bake White Chocolate Raspberry Mousse Cake is the perfect flavor combination of the tart raspberry and lemon with the rich white chocolate and the warm pumpkin seed.
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This mousse cake will make your mouth water, wake your taste buds up and make you crave for more! Perfect for a celebration or to impress the family.
This is a no egg involved, no-bake, no-cook mousse cake.
The pumpkin seed crunch layer is sooo flavorful, it has a warm and rich taste, it has a bit of a sand-like texture.
The mousse layers are airy and silky. The tartness of the raspberries and the lemon balances the white chocolate. Moreover, the lemon zest just adds an extra aromatic kick to the flavors.
White Chocolate Raspberry Mousse Cake
White Chocolate Raspberry Mousse Cake
Ingredients
Pumpkin Seed Crunch
- 1 1/2 cups Pumpkin Seed Peeled, Roasted
- 3/4 cup White Chocolate
White Chocolate Mousse Layer
- 1 cup Whipping Cream
- 2 cups White Chocolate
- 2 package Dr. Oetker Gelatin Fix
Raspberry Mousse Layer
- 3 cups Raspberry
- 1 Lemon's Zest
- 1/2 Lemon's Juice
- 1 cup Whipping Cream
- 2 cups White Chocolate
- 2 package Dr. Oetker Gelatin Fix
Fruity Gelatin Layer
- 1 package Dr. Oetker Gelatin Fix
- 1 cup Water
- 1 tbsp Raspberry Syrup
- Lemon few slices from the remaining half (to taste)
- Raspberry a handful (to taste)
Instructions
Pumpkin Seed Crunch
- Blend the peeled, roasted pumpkin seeds in a food processor until it reaches a sand-like texture.
- Melt the white chocolate.
- Mix the white chocolate with the pumpkin seed.
- Push the mixture into the bottom of the round springform cake pan. Put it in the fridge for 1 hour and let it set.
White Chocolate Mousse Layer
- Whip the whipping cream.
- Melt the white chocolate.
- Carefully fold the white chocolate into the whipped cream, then add the gelatin fix. Mix it well.
- Pour the mixture into the cake pan. Put it back to the fridge.
Raspberry Mousse Layer
- Blend the raspberries.
- Use a sieve to remove the seeds from the raspberry puree.
- Add the zest of a lemon and the juice of half a lemon to the raspberry.
- Whip the whipping cream.
- Melt the white chocolate.
- Carefully fold the white chocolate and the raspberry puree into the whipped cream, then add the gelatin fix. Mix it well.
- Pour the mixture into the cake pan. Put it back to the fridge.
Fruity Gelatin Layer
- Slice, then cut the lemon.
- Place the lemon pieces and the raspberries to the top of the mousse cake.
- Mix the water, raspberry syrup with the gelatin fix.
- Pour it on the top of the cake.
- Put the cake back to the fridge for about 10-15 minutes, or until the gelatin layer is firm on the top.
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