Ingredients

• 250 ml - milk
• 250 ml - cream
• 4 egg yolks
• 80 g - sugar
• 18 g - gelatine
• 250 g - mandarin puree
• 250 ml - raspberry puree
• 30 g - fresh raspberries
• 500 ml - whipping cream
• 30 g - mandarin pate de fruit

How to Make Mandarin and Raspberry Mousse Cake

• Boil the milk and cream together in a pot.
• Whisk the egg yolk and sugar.
• Mix well and add to the boiling milk.
• Stir continuously with a ladle to avoid burning.
• Boil for 5 minutes and then place on a tray of ice cubes.
• Soak the gelatine leaves in iced water for 7 minutes.
• Drain the excess water and dissolve into the warm milk mixture.
• Divide the mixture between two bowls and leave to cool until room temperature.
• Add the mandarin puree to one bowl and the raspberry puree to the other.
• Whip the cream to a soft consistency and mix half into each bowl.
• The mousse cakes are now ready.
• Cut the raspberries in half and the mandarin pate de fruit into small dices and use as a garnish for your cakes.