Friday, 5 February 2016

Lime-flavored white chocolate mousse with raspberries

3 hours to prepare Serves 12


Greek mythology depicts hubris as a great crime and demands a severe punishment.
Generally, the Greek idea of hubris is that a character in an authoritative position becomes so proud of his exceptional qualities that he forms a delusion that he is equal to gods and eventually he tries to defy the gods and his fate.

This is not the case.
Yes, I propose you today a modified version of Knam's lime-flavored white chocolate mousse. Its birth was not intentional dough, I swear.

The original recipe includes the same base layer of roulade and the same marvellous, soft, creamy mousse of white chocolate as here.
Strawberries are used, instead of raspberries, you are right. However, Knam himself suggests to replace strawberries with seasonal fruits, whether not available.
The only initiative I intended to take was to introduce some lime zest, to mitigate the sweetness of the cake.

I decided to halve the quantity of all the ingredients, my plan being to prepare a demo recipe, for me and my husband.
Unfortunately, when I assembled the layers, the lime-flavored mousse resulted to be not was not even sufficient to cover the raspberries!!!!
I had to do something. So, I prepared an additional mousse, a raspberry mousse, out of the left over ingredients. I placed it on top, I garnished the cake, promising myself I would follow the exact recipe next time.

Well, in the end, the result was amazing, "Even better - my husband said - than the original one".
I do not dare say it. You may choose to trust him and prepare the cake according to this recipe, or you may follow Knam's indications rigorously and avoid the raspberry layer. It is up to you.
Nevertheless, try it. Or, better, try both the alternatives: this mousse is a sinful, luxurious, temptation your taste buds deserve.

Here are ingredients for a 12-serving recipe (20-cm diameter baking pan):

For the roulade

135 g flour 00
130 g sugar
4 eggs

For the lime-flavored mousse

250 g white chocolate
5 g gelatine sheets
250 ml cow milk
250 ml fresh cream
2 egg yolks
2 lime fruits zest

For the raspberry mousse

250 g raspberries
5 g gelatine sheets
250 ml cow milk
250 ml fresh cream  
100 g sugar
100 g cream cheese

  1. Preheat oven to 200°C
  2. Beat eggs with sugar until stiff for about 5 minutes
  3. Little by little, add the flour - sifted - and keep whisking until the mixture is smooth and free of lumps
  4. Pour the mixture on a baking tray covered by baking paper. Level it with a spoon so that it is 2-3 mm thick
  5. Bake the roulade at 200° for 15 minutes. Leave the roulade to cool a bit in the oven with the door open, then out of the oven. Sprinkle its surface with sugar
  6. Meanwhile, start preparing the lime flavored mousse by melting the white chocolate in a bain-marie and let it cool down
  7. Pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
  8. Place the egg yolks in a bowl and beat them until stiff for about 5 minutes
  9. Pour the milk into a saucepan and bring to a boil. Then, wring out the gelatine sheets and add it to the the milk. Slowly stir until gelatine melts and let it cool down
  10. Pour the fresh cream into a bowl. Use a whisk to whip the cream with wide strokes and continue to whip until soft peaks form
  11. Gradually add melted white chocolate, egg yolks, lime zest and milk to the whipped cream. Stir gently with a spoon to mix well
  12. Cut the roulade into a round shape with the same diameter as your spring-release tin. Cover the bottom of the tin with some baking paper and lay the roulade disk over it
  13. Spoon the lime flavored mousse into the pan until mid height, and level it. Lay some raspberries on top, then place the tin in the fridge
  14. Now, at last, we may prepare the raspberry mousse: place the remaining raspberries in a blender and blend for few seconds until you obtain a coarse puree
  15. Pour 1/2 cup of water in a bowl, dunk the gelatine and let them soften about 5 minutes
  16. Pour the milk into a saucepan and bring to a boil. Wring out the gelatine sheets, add it to the the milk and stir until gelatine melts
  17. Pour the fresh cream into a bowl. Whip the fresh cream, then gently add the sugar and stir gently with a spoon
  18. Add the cream cheese, the raspberry puree and milk to the whipped cream. Mix well
  19. Take the tin from the fridge and pour the raspberry flavored mousse over it. Level and garnish with some lime zest. Finally, put it into the fridge to rest for at least 3 hours

Nutrition Facts are detailed in the table below. Data is provided per serving.

"Pride breeds the tyrant violent pride, gorging, crammed to bursting with all that is overripe and rich with ruin.... Can such a man, so desperate, still boast he can save his life from the flashing bolts of god?"
(Sophocles, Chorus of Oedipus the King)

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