Raspberry Mousse Cake with a Hint of Liquorice

Recipe for a creamy raspberry mousse cake with a hint of liquorice.

Course Dessert

Cuisine Danish

Nøgleord Mousse cake

Total Time 6

Servings servings

Calories 452kcal

Cake ring or springform tin, approx. 18-20 cm
Acetate cake collar
Fresh raspberries and strawberries
Raspberry and liquorice balls Danish raspberry-coated liquorice sweets, for decoration
Mint or lemon balm

Melt the butter in a saucepan and turn off the heat.
Blitz the biscuits to fine crumbs and tip them into the butter.
Blitz the almonds until finely chopped – they should keep a little texture.
Stir them into the butter and biscuit mixture, then finally stir in the freeze-dried raspberries and liquorice powder.
Line the base of a springform tin with baking paper, then line the inside of the ring with an acetate cake collar.
If using a cake ring, place it on a chopping board with a sheet of baking paper underneath and line the inside of the ring with acetate.
Tip the biscuit and nut mixture into the tin and press it out firmly so the whole base is covered and the mixture is well compacted.
Chill in the fridge while you make the raspberry mousse.

Scrape the seeds out of the vanilla pod and mix them with a little of the sugar.
Put the raspberries, sugar, vanilla seeds, vanilla pod and lemon juice in a saucepan and bring to the boil.
Simmer over a medium heat for about 5 minutes until the berries have broken down.
Strain through a fine-mesh sieve, pressing lightly to extract all the juice; you should have about 2 ½ dl (250 ml) raspberry syrup.
Pour back into a small saucepan and keep over a low heat while you prepare the mousse.

Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
Squeeze the water out of the gelatine leaves and stir them into the hot raspberry syrup (with the heat turned off), one at a time, until dissolved. Let the syrup cool to about 30°C.
Meanwhile, whip the cream to soft peaks.
Stir the yogurt and raspberry syrup together in a bowl until smooth. Add the syrup a little at a time – it makes it easier to combine.
Fold the whipped cream into the yogurt mixture in a couple of additions, taking care not to knock too much air out of the mousse.
Pour the mousse over the biscuit base and gently tap the tin on the worktop a couple of times to bring any air bubbles to the surface. Chill for at least 3 hours, or until set – preferably overnight.
Carefully remove the ring and peel off the acetate, then place the mousse cake on a serving plate.
Decorate the cake with fresh raspberries and strawberries, raspberry and liquorice balls and lemon balm or mint.