160-170graspberries(I used frozen raspberries cubes)
4pasteurised egg yolks
2 1/2dlwhipping cream(room temperature)
Add 3 sheets of gelatine to refrigerator cold water. Let it soak for at least 15-20 minutes - if you haven't done so already.
Beat egg yolks and sugar light and fluffy until it is completely white use a mixer.
Put the frozen (or thawed) raspberries cubes in a pot.
When the raspberries are liquid - but still cold add the gelatine (remember to clench the water off).
Heat it up slowly and stir until the gelatine melts. when the gelatine has melted completely, take the raspberry puree of the heat - the puree is not supposed to be hot.
Whip the cream to a light whipped cream.
Putting it together:
Like the Lemon-elderflower meringue - your raspberry should be poured very slowly into the eggnog. You have to be careful or you will end up with some strange omelette.
This is important if the puree is too hot or you pour too fast you might ruin it.
Then gently mix it with the light whipped cream.
Your raspberry mousse is ready to use immediately.
Pour most of the mousse on the cake - save som for the top layer (and the sides).
Put the last layer cake on and pour the rest of the mousse on top.
Let the cake stiffen in the fridge.