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Cupcakes with raspberry mousse and white chocolate

Cupcakes with raspberry mousse and white chocolate

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Put the chocolate, butter and sugar on low heat in a saucepan to melt. Then pour into a bowl.

Add the eggs one by one, mixing well after each one, the essence, the sweet cheese and the sifted flour with the baking powder. Mix everything very well.

Put the muffins in the form of muffins, then put in each one a spoonful of the composition, a few raspberries, then a little more composition and on top again the raspberries. Bake on the right heat for about 20-25 minutes. Let cool.

For the foam, mix the cream, then add the raspberries and honey. If it looks like a cut cream, mix it vigorously with a spoon and it will get a creamy consistency.

Put the raspberry mousse on the cooled muffins and decorate according to your imagination.

Good appetite!

Frangipani tart with strawberries and mascarpone

Strawberry Foam & # 8211 recipe for egg white foam with lots of strawberries, flavored with. Tiramisu with strawberries, yogurt and mascarpone - cold Tiramisu with strawberries. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. The recipe for the cake with chocolate and raspberry mousse is simple and easy. It has a fluffy and slightly damp chocolate top and a fine, aerated raspberry foam. Drilled cake with strawberries and mascarpone - video recipe. It can also be made with raspberries, blueberries or berry mix. Cake with mascarpone cream and strawberries. Cake Recipes, Dessert Recipes. Check, Lidl, Sweets, Products Of. Super recipe Cake with mascarpone, raspberries and blueberries A sweet and sour sweet taste.

We mix the egg whites with a hard foam with a pinch of salt. When the foam is ready, gradually add the soaked raspberries and lemon juice. Do you remember the strawberry mousse I told you about the other day?

Guess what I did with some of it? Then add mascarpone and mix. In summer, it's time to prepare a raspberry mousse that leaves your mouth watering only.

Cupcakes with raspberry mousse and white chocolate - Recipes

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. And it's not really. Only the countertop is actually diet. But it can be a great cake for the holiday table. All the more so as Dragobetele approaches, the day of lovers in the Romanian version.

And if you are in a phase of diet that does not allow you to prepare it, then you can at least make those around you happy. I fell in love with this recipe, which I saw for the first time at the cute Teo and with many delights in her portfolio.

Consolidation Phase (Holiday Table), Final Stabilization

Nutrition Scale - Sunday (Holiday)

Wheat ingredient:

- 1 lgt konjac flour (or 2 lg cornstarch)

Raspberry mousse ingredients:

White chocolate mousse ingredients:

Jelly ingredient:

Countertop preparation:

Separate the egg whites from the yolks. Mix the yolks together with the konjac flour until it thickens.

Whisk the egg whites with a little salt. Combine the egg white foam with the yolk composition and add the bran, powdered milk, sweetener, cocoa, baking powder and butter essence.

Pour into the silicon tray (about 22-24 cm in diameter) and put in the oven heated to 180 degrees. Bake for about 25-30 minutes (or until the toothpick test passes). Leave to cool.

Preparation of raspberry mousse:

Put the gelatin sheets to hydrate.

Heat 150 ml of liquid cream together with finely chopped white chocolate and keep on the fire until all the chocolate has melted. In the warm composition, dissolve the hydrated gelatin sheets and leave them aside until we take care of the raspberries.

The raspberries are blended and then passed through a sieve to separate the seeds. We pour the obtained puree over the melted white chocolate. Meanwhile, beat the remaining 100 ml of liquid cream with the mixer, and integrate the whipped cream into the rest of the composition, mix and pour everything over the cold top, directly in the tray where the top was baked.

Put the tray in the fridge and leave for about an hour until the mousse hardens.

Preparation of white chocolate mousse:

Put the gelatin sheets to hydrate.

Heat 150 ml of liquid cream together with finely chopped white chocolate and keep on the fire until all the chocolate has melted. In the warm composition, dissolve the hydrated gelatin sheets and leave them aside until we beat the cream from the remaining 100 ml of liquid cream. Integrate the whipped cream into the rest of the composition, mix and pour everything over the raspberry mousse layer.

Put the tray in the fridge and leave for about an hour until the mousse hardens.

Jelly preparation:

Put the gelatin sheets to hydrate.

Blend the raspberries and strain it. Put the puree together with the xylitol on a mixed fire until it is warm enough to dissolve the hydrated gelatin sheets. Leave to cool for 10 minutes and then pour into the pan over the white chocolate mousse. Let it cool until the jelly hardens.

Warning: It is an extraordinary cake that is addictive.

Bridge! To make it even easier to remove from the tray, you can put plastic wrap on the bottom and sides of the tray and then assemble the cake over it. This way it is easier to remove, holding on to the edges of the foil.

Tricolor cake & # 8211 Festive recipes

If it's a holiday, we suggest you try this delicious recipe. The tricolor cake is a special dish only good for this day in which we celebrate the national day of our country.

Happy Birthday Romania!

According to, the ingredients and preparation are:


Tricolor mousse top
60 grams of nuts
100 grams of powdered sugar
20 grams of cocoa
4 egg whites
rum essence
White chocolate mousse
150 grams of white chocolate
3 egg yolks
1 egg white
150 grams of sugar
200 milliliters of whipped cream
10 grams of gelatin
Raspberry mousse with cream
200 grams of raspberries
3 egg yolks
1 egg white
150 grams of sugar
200 milliliters of whipped cream
Cream cake with chocolate cream and nuts
300 grams of bitter chocolate
450 milliliters of cream
200 grams of nuts
50 grams of butter
50 milliliters of milk
rum essence
2 tablespoons whiskey
Cake icing with chocolate cream and nuts
200 grams of bitter chocolate
50 grams of butter
50 milliliters of cream

White chocolate and raspberry cheesecake (video recipe)

Take the butter out of the fridge to soften it a little, and heat the oven to 150oC, so that it is ready for later.

Pour the composition into the tray and spread it out with your fingers (4), and then press it with a spoon, as evenly as possible (5). Don't forget to cover at least half of its walls. The tray should have removable walls, to make it easier to remove the cheesecake from it, and to measure about 25-26 cm in diameter. While you focus on the next steps, put the tray in the fridge and leave it for about half an hour.

Then melt the white chocolate in a bain-marie together with the liquid cream (7), leave it to cool for about 5 minutes. You will immediately pour it over the composition you are going to prepare.

Put the remaining raspberry fruit in the blender in a blender and mix everything until you get a kind of puree. Then mix them with the raspberry jam (10).

Distribute evenly a few tablespoons of raspberry puree (13) and walk the teaspoon on the surface to give it a marble-like appearance. Then cover with another layer of cream (14) and, at the end, punctuate with a few more tablespoons of the remaining raspberry puree. For the same marbled effect, pierce the cream with a spoon or a knife and make a few zigzag movements until the result pleases you (15).

The first part is over. Put the tray in the oven for an hour. When the time has elapsed, turn off the heat and leave the cheesecake in the oven for another hour to harden. Then take it out and let it cool naturally to room temperature.

Cake with raspberry mousse and chocolate

Prepare the chocolate cream first, which must be kept in the fridge until we prepare the raspberry top and foam.

Put the chocolate, cream, cocoa and rum essence in a bowl over low heat. Stir until smooth, then cool.

For the top: beat the egg whites hard with a pinch of salt and sugar, add the egg yolks rubbed with oil, then add the flour, baking powder and sifted cocoa. Homogenize the composition and place in a saucepan with a diameter of 18 cm lined with baking paper. Bake on low heat for about 15-20 minutes. The toothpick test is done.

For the raspberry mousse, beat the cold cream with the powdered sugar, then add the raspberries. Initially it will have the appearance of a cut cream, but it is beaten very well with a spoon and it will get the desired creamy consistency. Let it cool.

The syrup is prepared by caramelizing the sugar, then water is added, it is left to simmer for 10 minutes, then it is removed from the heat and honey and essence are added.

Mount the cake: the bowl in which I baked the top, cover it with plastic wrap. Cut the top into 3. Place the first sheet on top of the foil (which will be the top one after all, because we will overturn it) in syrup, grease it with a thin layer of chocolate, add the raspberry foam, then the two sheets of cake syruped and greased with chocolate on both sides and finally, the last sheet of cake slightly syrupy. Let it cool for a few hours.

Pour the cake on a plate, pour the rest of the chocolate on top and let it drain slightly on the edges, then garnish with raspberries and finely grated white chocolate.

White chocolate mousse with strawberry jelly

Whether you’re celebrating Valentine’s Day, Dragobetele or just want an easy dessert for an evening out for two, this white chocolate mousse is perfect.
Nothing is finer than a mousse, an aerated foam, topped with a strawberry jelly. Even though I love dark chocolate, I love this combination.
Instead of a syrupy statement, wait for your girlfriend / boyfriend with a glass of mousse and no more words are needed.

For 6 servings:
Ingredients for strawberry jelly:
300 g frozen / fresh strawberries, 100 g sugar, 50 ml water, 5 g gelatin, 20 ml cold water.

The gelatin is placed in cold water and allowed to hydrate. Put the rest of the ingredients in a saucepan and boil until you get a more liquid jam. We put the blender and pass, obtaining a thick sauce. In the hot sauce add gelatin and mix. Cover with cling film and allow to cool completely.
For a flavorful sauce you can add 2-3 basil leaves to the strawberry sauce.

Ingredients for white chocolate mousse: 2 egg yolks, 2 tablespoons sugar, 150 ml milk, 4 g gelatin, 20 ml cold water, 200 g white chocolate, 400 ml whipped cream.

The gelatin is placed in cold water and allowed to hydrate. Put the milk in a saucepan to heat. Rub the yolks with the sugar, then pour the warm milk and put the composition back in the pan. Stir continuously over low heat until it thickens slightly, like a more liquid cream. Put hydrated gelatin in the hot cream and mix. Add melted chocolate, leave for 2-3 minutes then mix well. Cover the cream with cling film and let it cool. Beat the liquid cream with 2 tablespoons of powdered sugar and incorporate into the chilled cream. Distribute the cream in glasses, leave for 30 minutes in the refrigerator, then put a generous tablespoon of strawberry jelly. Garnish with whipped cream, white chocolate and fresh fruit.

Raspberry cake with white chocolate mousse

I found in the market very beautiful and fragrant raspberries from which I prepared this very fine and refreshing cake. It was a good opportunity to return to my passion, desserts, and to reconfirm how much I love them.

For Countertops we need: 100 g flour, 1 whole egg, 2 egg whites, 80 g caster sugar, 1 salt powder, 3 g baking powder, 1 handful of raspberries (optional).

We turn on the oven and start the top: In a large bowl we put the egg whites, whole egg, a pinch of salt and caster sugar and mix at high speed until the sugar dissolves and the eggs triple in volume. Mix the flour with the baking powder and sift it over the egg foam, incorporate with a spatula, stirring gently.

Pour the composition into a tray (30x20cm) lined with baking paper, sprinkle the raspberries from place to place and put it in the preheated oven. Bake the top for about 12 minutes or until it passes the toothpick test, at medium temperature.

For raspberry jelly we need 450 g fresh raspberries, 100 ml water, 150 g sugar, 1 teaspoon starch, 7 g gelatin, 30 ml cold water.

In a saucepan put the raspberries, water and sugar and simmer a thinner jam. When the fruit is cooked, add the starch dissolved in a little water and stir on the fire until it thickens.

Put the gelatin in cold water and let it hydrate for 5 minutes, then add it to the hot sauce and mix. We pass everything through a sieve and let the sauce cool.

For white chocolate mousse we need: 2 egg yolks, 100 g caster sugar, 150 ml milk, 15 g starch, 100 g white chocolate, 7 g gelatin, 30 ml cold water, 150 g mascarpone, 450 ml whipped cream, 200 g fresh raspberries.

Heat the sugar and milk in a saucepan. In a bowl, mix the yolks with the starch, then add the warm milk in a thin line, put it back on the fire and stir continuously until it thickens, turn off the heat and add the chopped white chocolate.

Put the gelatin in cold water and let it hydrate for 5 minutes. Dissolve the hydrated gelatin in a bain-marie or in the microwave for a few seconds (it should not boil or froth on top, this is a sign that it is no longer good) and mix it with the prepared cream. Cover the cream with a food foil so that the foil comes in contact with it and that crust does not form on top.

Mix the cooled cream a little, add mascarpone cheese and mix well, at the end we add whipped cream.

In the tray in which I baked the top (I used a special tray, but you can put food foil in a normal tray so that it is completely covered and the foil remains on the edges, to easily remove the cake) we put the top sheet , syrup it a little (water, sugar, vanilla), pour 1/3 of the chocolate mousse and sprinkle the raspberries, then level and put the tray in the freezer for about 45 minutes.

Remove the tray from the freezer and pour the cooled but still liquid raspberry jelly and put the tray back in the freezer for another 45 minutes. When the jelly is hardened, pour the rest of the mousse and level. Cover the tray with cling film and put it in the fridge overnight (5-8 hours) or 2 hours in the freezer.

We slice the cake and decorate each piece with raspberries, white chocolate and red currants.

2. Crispy raspberry cheesecake

Again a very good looking cake, but so easy to make that even a beginner can make it successful. The crispy top is butter-based, flavored with natural vanilla and lemon peel, and the cheese filling is topped with lots of fresh (or frozen) raspberries.

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