July to October will always be my busy month every year though. It is when most of my family here have their birthdays on. It was my little nephew's birthday a few weeks ago and the thing with my nieces' and nephews' birthdays, they always get celebrated twice, one with the Sunday School friends, and the other one with the family and adult friends, making my baking schedule twice as busier.
I mentioned before that I always save my leftovers, be it any kind of mousse, cheesecake, chocolate glaze, base cakes, macarons, etc. I opened my freezer the other day and I didn't realize how much they have built up. I've been starting to freeze the summer berries for the winter stash and I definitely need all the space I could get in the freezer.
I decided to make raspberry and pistachio mousse cake, making use of the pistachio mousse and pistachio joconde I had in the freezer. I made raspberry confiture as well as the raspberry mousse, it was simple and very light.
Raspberry and Pistachio Mousse Cake
Pistachio Joconde -- refer to this recipe
Raspberry Confiture or Raspberry Jam-- refer to this recipe
Kirsch Soaking Syrup -- refer to this recipe (or use framboise-eau-de-vie)
200g heavy cream (add a little sugar if it's not sweet enough)
200g raspberry puree (strain the seeds out)
80g Italian meringue (refer to this recipe)
15g eau-de-vie de framboise
2 tsp. gelatin powder (bloomed and dissolved in a little bit of water)
- Heat the raspberry puree until simmering, take it off the heat
- Add the melted gelatin, stir well
- Let cool in an ice bath until it is no longer warm
- Whip the heavy cream until soft peak
- Add the liqueur to the raspberry puree
- Fold in the italian meringue
- Lastly, fold in the whipped cream
Powdered raspberry powder