Orange mousse, Jaconde sponge, fresh raspberries Recipe

A mascarpone and orange mousse, with fresh raspberries to be used in conjunction with the Jaconde recipe.

  • Preparation
    30mins
  • Cooking time
    10mins
  • Rest time
    10mins
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Ingredients

Pour people
  • For the cream
  • Mascarpone : 400 g
  • Orange(s) : 2 whole
  • Icing sugar : 50 g
  • Vanilla Paste : 1 tea spoon
  • Double cream : 50 ml
  • For the garnish(es)
  • Fresh raspberries : 300 g
  • Grand Marnier : 50 ml

Method

  • 1. FOR THE CREAM

    Zest and juice the oranges. Add to a mixing bowl along with the mascarpone in a stand mixer and cream with the sugar and vanilla, until light and fluffy.
    Add the cream until soft peaks.

  • 2. FOR THE GARNISH(ES)

    Using one recipe of Jaconde sponge, cut rings the size of your glasses or metal rings that you want to build these in.
    Brush the sponge with a little Grande Marnier and create layers with the sponge, raspberries and the cream.

Chef's tip

«You can alternatively create a coulis with your raspberries and fold through your mousse. »

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