That is an easy dessert in fact. There are only three ingredients and not much work required. Raspberry mousse is delicate and light as a cloud and what is most important – not made of sugar. Glazed with dark chocolate which gives some sweetness and more intensive taste. Beehives could be served directly on the plate or placed on a biscuit. I choose glutenfree almond cookies which perfectly match the mousse. Enjoy!
- 200 g finely ground almonds (almond flour)
- 200 g icing sugar
- 40 g egg whites (of 2 eggs)
- 500 g raspberries (could be frozen)
- 2 tablespoons gelatine
- 250 ml whipping cream
- sugar (or other sweetener) optional
- 200 g dark chocolate (55% cocoa or more)
- 1 tablespoon oil
Make cookies: in a bowl of a stand mixer combine almond flour and icing sugar. Add egg whites and beat until the dough forms smooth and firm mixture. Shape it into a ball, wrap in cling film and place in the fridge for 2-4 hours. After this time dust a surface with rice flour and roll out the dough in 1/5 inch thick square. Cut out circles about 3 inch (7.5 cm) in diameter. Place them on a baking sheet lined with parchment paper and bake in the oven preheated to 400°F for 8-10 minutes (until slightly gold). Cool on a wire rack.
Raspberry mousse: set aside 24 raspberries (if frozen keep them in freezer). Place remaining fruits in a saucepan and heat until become puree. Pass them through the sieve to discard seeds. You should have about 250 ml raspberry juice. Return to the pan and heat to 80°F. Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine in a double boiler or microwave and stir to dissolve. Stir in warm raspberry mixture. Now you should decide if you want to add some sugar or other sweetener.
Beat the cream until soft peaks forms. Gradually pour the raspberry jelly still beating until become stiff mixture.
Place the mousse in a piping bag with large plain nozzle and pipe spiral beehives onto a baking sheet lined with parchment paper. They should be about 2 3/5 inch (6.5 cm) in diameter. When you make half of the beehive stop for a moment and place inside 2 raspberries one on the other (see the last picture). Place the beehives in the freezer for 1-2 hours.
Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove beehives from the freezer and place them on a wire rack placed over flat dish. Pour the chocolate over desserts and place them for 5 minutes into the freezer to set. You can also brush the chocolate with silicon brush. Store in fridge. Place each beehive on an almond biscuit before serving.
Tags: almonds, chocolate, glutenfree, raspberry.