Raspberry mousse and white chocolate sorbet

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Cake


    • Massepain - 125g
    • Apricot jam - 25g
    • muscovado sugar - 50g
    • Butter - 100g
    • Egg - 75g
    • Flour - 15g

    Mix in a food processor the marzipan with the jam until homogenous. Add the sugar and the butter and mix. While mixing, add the eggs one by one. Fold in the flour. Pipe the dough into a shape of your choice and bake in a preheated oven at 180°C during 10-12 min.

  2. Sorbet


    • Milk - 375g
    • Water - 175g
    • Glucose - 10g
    • White chocolate - 225g
    • Lemon (zest) - 0,5

    Bring the milk with the water, the sugar and the lemon zest to a boil. Infuse. Strain and pour on the white chocolate. Mix, let cool and turn into ice.

  3. Raspberry mousse


    • Frozen fruit purée 100% : Raspberry - 100g
    • Sugar - 50g
    • Water - 15g
    • Egg yolk - 25g
    • Whipped cream - 100g
    • Gelatine (sheet) - 3g

    Mix the sugar with the water and the yolk and whisk until you obtain a sabayon. Add gelatine and raspberry and whisk cold. Add the cream and fold. Divide into the desired shape and allow to set.

    In this step

  4. Assembly

    Cut the cake into the desired shape and divide with the mousse on the plates. Finish with some raspberries and sorbet.

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