White Chocolate-Raspberry Mousse Cake

Raspberry mousse:

120g raspberry

6 sheets of gelatin


White chocolate mousse:

50g white chocolate

250ml heavy cream

1 tsp vanilla extract

4 sheets of gelatin


28 pieces of Kambly Butterfly biscuit to decorate (7 per Cake)

Prep.time: 35 minutes

Cooling time: 4-5 hours, better overnight

Makes 4 small cakes


  1. Line four 8cm diameter dessert rings with parchment paper and place them on a non stick tray.
  2. For the raspberry bottom, soak 6 sheets of gelatin in cold water.
  3. Puree the raspberries and heat them in a saucepan. Add the soaked gelatin and stir well.
  4. Spread raspberry purée on the bottom of the cake ring and chill for 30 minutes.
  5. For the mousse, soak the remaining gelatin in cold water.
  6. Melt chocolate with 100ml cream over a water bath. Dissolve gelatin in it and allow mass to cool to room temperature.
  7. Beat 150ml cream until stiff and mix with chocolate mixture.
  8. Spread the chocolate cream on the raspberry base and refrigerate cakes for 4-5 hours, better overnight.
  9. To serve, carefully remove the cake from the cake ring and carefully press the butterfly biscuits to the side.

Baked in partnership with Kambly 

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