Raspberry Ricotta Mousse Cakes
These Raspberry Ricotta Mousse Cakes feature a sable cookie base, a chewy raspberry pate de fruit core, and an airy ricotta rosewater mousse enveloped in a soft pink mirror glaze.
Prep Time 1 hour hr 25 minutes mins
Cook Time 25 minutes mins
Chilling Time 8 hours hrs
Sable Cookies
- 1 ¼ cup unsalted butter cut into cubes, room temperature
- ½ cup granulated sugar
- ¼ cup confectioner's sugar sifted
- 4 egg yolks room temperature
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp kosher salt
Raspberry Pate de Fruit (see note #3)
- 340g (12 oz) fresh raspberries
- 2 tsp lemon juice
- 1 cup granulated sugar divided
- 1½ tbsp liquid pectin
Ricotta Rosewater Mousse
- 4 sheets sheet gelatin see note #4
- 1 orange juiced
- 475g (17oz) ricotta
- ⅓ cup honey
- ½ tsp rosewater
- ¼ tsp kosher salt
- 1 cup heavy cream
Mirror Glaze (see note #5)
- 8 sheets sheet gelatin see note #6
- 300g (11.5oz) granulated sugar 1½ cups
- 200g (7oz) sweetened condensed milk ⅔ cup
- 150g (5.25oz) water ½ cup
- 350g (12.25oz) white chocolate chips
- 1 tbsp vanilla extract
- white color gel
- pink color gel
For the Cookies
Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugars together until smooth and fluffy.
Scrape the sides of the bowl down and add the egg yolk, one at a time. Once the egg yolks are fully integrated, add the vanilla and mix thoroughly.
Add the flour and the salt and mix until a thick dough forms. Form the dough into a ball on a lightly floured surface and divide it in two. Roll each half out to a 1/4 of an inch thickness between two sheets of parchment paper. Transfer the dough to the fridge and let chill for 1 hour.
Preheat the oven to 350°F. Using a 3" biscuit cutter, cut out 5 cookies from each half. Press the scraps into a log, wrap and freeze for future cookie emergencies. Transfer the cut cookies to a baking sheet lined with parchment paper or a silicone mat. Sprinkle the cookies with granulated sugar and pop them in the oven. Bake for 18-20 minutes or until golden.
Once the cookies are golden, leave them to cool for 15 minutes on the baking sheet before transferring to a cooling rack to cool completely. Cookies can be stored in a resealable container for 1 week.
For the Pate de Fruit
Place the raspberries in a large food processor and blitz until smooth. Pour the puree into a fine-mesh strainer and stir to force the juices through until nothing is left but the seeds.
Pour the juice into a saucepan and add the lemon juice and a ¼ cup of the sugar. Place over medium heat and heat to a temperature of 140°F, stirring constantly.
When the mixture reaches 140°F, add the remaining sugar and the liquid pectin. Continue to cook until the mixture reaches 200°F. Reduce the heat to low and keep the mixture at 200°F for 2-3 minutes.
Once the time is up, increase the heat to medium once again and heat the mixture to 225°F, stirring constantly. This will take some time. Once the mixture reaches 225°F, return the heat to low and hold the mixture at that temperature for 2-3 minutes.
Pour the mixture into a heatproof vessel with a spout and carefully pour into the silicone mold. Let cool on the counter for 30 minutes before transferring the candies to the fridge to chill for 2 hours.
Once the candies are set, extract them from their molds and roll them in granulated sugar and set aside.
For the Mousse
Place the gelatin sheets in a bowl of cold water to bloom. Pour the orange juice into a small saucepan and bring to a gentle simmer.
Once the juice is simmering, take it off of the heat. Take the softened gelatin sheets out of the water and give them a squeeze to wring out any excess moisture. Place the gelatin sheets in the orange juice and stir until dissolved. Set aside to cool slightly.
Place the ricotta, honey, rosewater, salt, and orange juice in a large food processor and blitz until smooth. Transfer to a bowl and set aside.
Pour the cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk the cream on medium-high until stiff peaks form. Fold the whipped cream into the ricotta mixture.
To Assemble
Spoon the mousse into the half-sphere molds up to the top. Press a pate de fruit into the center of each mold. Top with a cookie. The cookie doesn't have to go inside the mold, but try to ensure it lines up with it.
Transfer the cakes to the freezer and freeze for at least 3 hours or overnight.
For the Mirror Glaze
Place the gelatin sheets in a bowl of cold water to bloom. Pour the sugar, sweetened condensed milk, and water into a saucepan. Bring the mixture to a simmer and take it off of the heat. Take the gelatin sheets out of the water and wring out the excess. Place the gelatin in the condensed milk mixture and stir until it dissolves completely.
Pour the white chocolate chips into a large bowl. Pour the condensed milk mixture over the chocolate and let stand for 10 minutes. Using an immersion blender, blend until smooth.
Add the vanilla extract, a splash of white color gel, and as much pink color gel as you like. Use the immersion blender to mix once again.
Place a candy thermometer in the mixture and wait until the mixture drops to at least 94°F before pouring. Be sure to give the glaze a stir every now and then because it tends to form a skin.
When the mixture hits 99°F, take the cakes out of the freezer. Place a series of objects that are narrower in diameter than the mousse cakes onto a large baking sheet and perch the cakes on top of them. Once the glaze registers 94°F, pour the glaze over the cakes in a circular motion. Try to glaze all of the cakes before the glaze falls below 90°F.
Leave the cakes to drip for 10 minutes before removing the drips with a palette knife. The glaze should still be slightly tacky, so this is the time to decorate with raspberries, sprinkles, or whatever your heart desires.
Transfer the cakes to the fridge and let chill for 1 hour before serving.
1. These are the molds I used.
2. These are the candy molds I used.
3. This recipe makes 30 candies. Enjoy the extra candy :)
4. Use 1 envelope or (2 1/4 tsp) of powdered gelatin in place of sheet gelatin. Bloom in 2 tablespoons of cold water.
5. For the mirror glaze I get the best results when I measure everything by weight.
6. 19g (0.7oz) of powdered gelatin. Bloom in a 1/4 cup of cold water. Keyword cookies, mirror glaze, mousse, pate de fruit, raspberry, rosewater