Celebrate your wedding by creating these dreamy raspberry and creme desserts! (expert advice)
Whether it's your bridal shower or actual wedding, this ravishing raspberry dessert display proves you don't need a 3-layer cake to complete a memorable occasion. We'll teach you how to make each of these sweet treats!
Raspberry and Yogurt Mousse Cakes
Makes 12-2"x 2" ring molds
Raspberry Sponge
90 grams egg whites
45 grams sugar
75 grams almond flour
30 grams powdered sugar
15 grams flour
20 grams raspberry puree, strained
Sift together the almond flour, powdered sugar and flour. Set aside.
Place the egg whites in the bowl of an electric mixer and whip. When they start to become foamy and make ribbons, slowly sprinkle in the sugar and fully whip.
Fold in the sifted dry ingredients gently. Add the raspberry puree and mix gently.
Line a 12"x7.5" sheet pan with parchment paper. Spread batter evenly over the sheet pan.
Bake at 350F for about 10 minutes or until top is lightly golden. Let it cool completely.
Place strips of acetate paper or parchment paper inside the ring molds. Cut disks that are the same diameter as the ring molds and place them on the bottom. We will build the mousse cakes.
Raspberry Mousse
250 grams raspberry puree, strained
25 grams sugar
2 sheet of gelatin
250 ml heavy cream
Whip the cream to soft peaks and set aside.
Soften the gelatin in ice water for 5 minutes.
Warm the raspberry puree with the sugar until sugar dissolves. Squeeze out excess water from softened gelatin and add it to the warm puree. Mix thoroughly and let it cool slightly.
Fold in the whipped cream when puree is cool. Place the mousse in a pastry bag and pipe into the ring molds on top of the sponge disk. Fill half way. Place in refrigerator or freezer until mousse hardens.
Yogurt Mousse
250 ml heavy cream
1 vanilla bean
50 grams sugar
2 sheet of gelatin
160 grams vanilla yogurt
Place the gelatin in ice water for 5 minutes to soften.
Whip the heavy cream with the sugar and vanilla seeds until soft peaks form. Take 2 Tbs of the whipped cream and mix it with the softened gelatin (make sure to squeeze out excess water from the gelatin). Melt the gelatin with the cream in the microwave for about 10-12 seconds.
Add the gelatin mixture to the soft peak whipped cream and mix quickly to incorporate it and to avoid the gelatin from setting too fast. Fold in the yogurt.
Place the yogurt mousse in a pastry bag and pipe into ring molds. Level out the tops with a spatula.
At this point, you can either refrigerate or freeze the mousses. If they are frozen, they are easier to unmold.
Thaw out in refrigerator and top with fresh raspberries.
Raspberry Meringue Kisses
Makes about 4 dozen mini kisses
100 grams egg whites
100 grams sugar
100 grams powdered sugar, sifted
2 grams raspberry powder
In the bowl of an electric mixer, whip the egg whites until foamy and ribbons start to form. Slowly sprinkle in the granulated sugar and whip to stiff peaks.
Sift together the powdered sugar and raspberry powder and add it to the meringue. Fold gently until all the powdered sugar has been incorporated.
Place meringue in a pastry bag fitted with a number 5 plain tip and pipe kisses on a sheet pan lined with parchment paper.
Bake at 175F for about 1 hour or until dry. Store in an airtight container at room temperature.
Raspberries N' Cream Macarons
Makes about 3 dozen macarons
Raspberry Macarons Shells
140 grams egg whites
3 grams egg white powder
80 grams sugar
180 grams almond flour
240 grams powdered sugar
2 grams salt
7 grams freeze-dried raspberry powder
2 drops red food coloring
Make sure that the egg whites have been separated from the egg yolks at least the night before. This bit of aging really makes a difference in the macarons.
In a large bowl, sift together the almond flour, powdered sugar, sea salt and raspberry powder. Set aside.
Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the sugar slowly while whipping. Add the red food coloring and continue whipping to stiff peaks.
Add the dry ingredients to the meringue and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it's done. Pipe a small amount on your sheet pan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macarons will turn out flat.
When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheet pans lined with parchment or silpat. Let them dry at room temperature for at least 45 minutes to an hour. The tops must be dry when you touch them.
Have the oven preheated to 350F degrees. Place one sheet pan in the oven at a time and reduce the temperature to 300F degrees. Bake for 8 minutes and rotate sheet pan and bake for another 5 minutes.
Let the macarons cool on the sheet pan.
Vanilla Buttercream
100 grams egg whites
200 grams sugar
300 grams unsalted butter, room temperature
2 tsp (or to taste) vanilla extract
In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath until sugar is dissolved and the mixture is warm to the touch. Bring bowl to the electric mixer and whip until stiff peaks form.
Continue whipping until the bowl feels cool. Add butter, a tablespoon at a time while whipping. It might look like it is separating but continue whipping and it will come together.
Add the vanilla extract and mix.
Place the buttercream in a pastry bag fitted with a plain tip and pipe on top of a macaron shell. Top with another and press gently.
Once filled, they should be eaten on the same day.
Recipes Created By: Aran Goyoaga
Photo Courtesy: Aran Goyoaga
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