RASPBERRY MOUSSE FOR CAKE FILLING
Steps:
- METHOD Sprinkle the gelatin over the cold water in a 1-1/2 quart saucepan. Let it sit for 3 or 4 minutes to soften then stir in 1/2 cup boiling water and stir until completely dissolved. Stir in the lemon juice, 2 tablespoons sugar, the salt and the berry puree. Taste and add more sugar if need be. Set the pan over low heat and stir well until the sugar is dissolved. Transfer the fruit mixture into a medium size bowl and stir in the fruit flavored liqueur. Set the bowl over ice water and stir or whisk for 10-15 minutes until the mixture thickens. As soon as it thickens remove from the ice water. With a chilled bowl and chilled beaters whip the cream until soft peaks form. Fold the cream into the berry mixture. TIP: Make a dam around each cake layer with buttercream before adding your cake filling recipe, especially a mousse. The dam will help to hold the layers together once refrigerated and prevent the filling from seeping through. If you are crunched for time try folding heavy cream with a raspberry preserve as a substitute for the mousse.
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