Raspberry Lime Thyme

So spring may still be here but i’m already in Summer Time! And what better way to get in the mood for the sun to be shining all day, than to bake something Sun time worthy! Here is a mousse cake with layered goodness.. It starts with a pistachio dacqouise, with a raspberry mousse followed by a raspberry jelly insert, then a lime & thyme citrissy mousse.. and then its repeated again 😉 just to make it a little ‘extra’ 😉

It may seem complicated but its so easy! Plus its a perfect ‘make-ahead’ cake, the night before or a couple days before, pop it in the freezer, and take it out just over an hour before eating it! It keeps for 1 week, you can stretch it to two weeks, but then the raspberry jelly insert colour may start bleeding into the other two mousse, if your not too bothered about the aesthetics, then keep it because the taste is still super!

Here’s how you make it!

INGREDIENTS:

Pistachio Dacqouise –

  • 70g sugar
  • 40g ground pistachio
  • 50g almond flour
  • 200g egg whites

Raspberry Mousse –

  • 250g Raspberries (I used frozen ones, they work just fine 🙂 )
  • 50g sugar
  • 2 tbsp water
  • 200g whipped cream (chilled)
  • 1 gelatin sheet (silver strength) – (or 2 tsp Agar Agar if youre vegetarian, and if your looking for halal gelatine, I buy mine from here –> halal gelatine)

Raspberry Jelly Insert –

Lime & Thyme Mousse –

  • Lime juice of 4-5 limes
  • Zest of two limes
  • 2 tbsp fresh thyme (so sprigs that bundle up to the size of your thumb when together)
  • 50g sugar
  • 1 gelatin sheet (silver strength) – (or 2 tsp Agar Agar if youre vegetarian, and if your looking for halal gelatine, I buy mine from here –> halal gelatine)

 

METHOD:

We will start with the Raspberry jelly insert, as that needs to chill first before doing anything else. Line two bread pans (or a baking tray that is roughly 18-20 max) with plastic wrap/cling film (I use eco-friendly from NinjaPlast, and if you’re in Scandinavia you can buy it here) 

Raspberry jelly insert –

  1. Soak your gelatin leaves in a bowl with cold water, leave there until its time to use. If you are using agar agar, just heat it up with 2-3 tbsp of water until it becomes a paste.
  2. Then in a small saucepan, add in your raspberries, and sugar. Mix and break the raspberries and bring to a slight boil (roughly 10-15 min) and once all sugar is dissolved, strain the juices out into a clean bowl, catching all the seeds. Then place back into the saucepan and add in your gelatin leaves (making sure you squeeze out nay excess water from before putting them into the saucepan).
  3. Mix with a spatula, on medium to low heat, until all the gelatin has dissolved and the raspberry juice starts to thicken. Let it bubble for 2-3 minutes, then pour it into the pan(s) lined with cling film/plastic wrap and cover with plastic wrap. Then place it into the freezer until its set. This will take roughly 30-40 min, but by the time you are done with the other components, the jelly will be hardened and ready to be used.

 

Pistachio Dacqouise –

  1. Blend the ground pistachio and almond flour together, put aside.
  2. Take your egg whites, and start mixing with a hand mixer or a stand mixer, until fluffy with soft peaks. Then beat the egg whites on high and add in the sugar quarter by quarter until fully incorporated and the meringue becomes glossy with stiff peaks. I add a little green food colouring just to give it that extra pistachio visual, you can opt this out if you wish.
  3. Once ready, fold in the pistachio, almond , carefully, making sure that you font de-fluff the meringue (so that it doesn’t lose much air).
  4. Pipe it out on a tray roughly the size of your bread pan, as this is what you will be assembling the entire cake with., Pipe out two, next to each other. It will be a bit high, but thats fine.
  5. Bake on 200C for 12-15min. Once ready, take out and leave to cool completely until ready to use.

Raspberry Mousse –

  1. Soak your gelatin leaves in a bowl with cold water, leave there until its time to use. If you are using agar agar, just heat it up with 2-3 tbsp of water until it becomes a paste.
  2. Then in a small saucepan, add in your raspberries, and sugar. Mix and break the raspberries and bring to a slight boil (roughly 10-15 min) and once all sugar is dissolved, strain the juices out into a clean bowl, catching all the seeds. Then place back into the saucepan and add in your gelatin leaves (making sure you squeeze out nay excess water from before putting them into the saucepan).
  3. Mix with a spatula, on medium to low heat, until all the gelatin has dissolved and the raspberry juice starts to thicken. Let it bubble for 2-3 minutes, then pour it into a clean bowl, and let it cool off completely in the fridge.
  4. Once cooled, take your whipped cream, and fold in the raspberry coolie, until fully combined and then pour into a piping bag and leave it to rest in the fridge, until ready to use.

Lime & Thyme Mousse –

  1. Soak your gelatin leaves in a bowl with cold water, leave there until its time to use. If you are using agar agar, just heat it up with 2-3 tbsp of water until it becomes a paste.
  2. Then in a small saucepan, add in your lime juice, 3/4 lime zest, fresh thyme and sugar. Mix and  and bring to a slight boil (roughly 10-15 min) and once all sugar is dissolved, strain the juices out into a clean bowl, catching all the thyme sprigs and zest. Then place back into the saucepan together with the remaining zest, and add in your gelatin leaves (making sure you squeeze out nay excess water from before putting them into the saucepan).
  3. Mix with a spatula, on medium to low heat, until all the gelatin has dissolved and the lime & thyme juice starts to thicken. Let it bubble for 2-3 minutes, then pour it into a clean bowl, and let it cool off completely in the fridge.
  4. Once cooled, take your whipped cream, and fold in the lime & thyme coolie, until fully combined and then pour into a piping bag and leave it to rest in the fridge, until ready to use.

Assembly –

  1. Start by taking out your set jelly rectangles. Place them onto a clean plate.
  2. Then take the lime & thyme mousse, pipe about 1 cm think layer on the bottom.
  3. Then take one raspberry jelly insert, and place it on top.
  4. Now take the raspberry mouse and pipe that on top of the jelly insert about 1 cm thick as well.
  5. Place ONE pistachio dacqouise on top the the raspberry mousse.
  6. Then pipe the the lime & thyme mousse on top of the pistachio dacqouise, then place the jelly insert on top, then add the raspberry mousse, then the last dacqouise.
  7. Cover with plastic wrap/cling film and place back into the freezer for about an hour, or until set.
  8. Once set, take out, remove the cling wrap from the top, flip it over onto a serving plate, then remove the remaining cling wrap.
  9. Leave it to rest and defrost for 40 min (could take a bit longer depends on the weather) and then slice and enjoy!

Voila!

 

 

 

 

 

 

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