Mandarin and Raspberry Mousse Cake

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 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.