'KISS': the most romantic raspberry mousse

If you are a lover of chocolate and raspberries , this raspberry mousse recipe is a true work of art that will surprise everyone. The 'Kiss' from Baixas Barcelona is soft, creamy and with an exotic touch of lychee. Follow each step and discover how to create this delight in your kitchen.

Ingredients

Creamy raspberry mousse

• 1 kg of Ponthier raspberry pulp
• 600 g of Jivara milk chocolate 35%
• 150 g of Caribbean chocolate 68%
• 10 gelatin leaves
• 20 g cocoa butter

Lychee core

• 500 g of Ponthier lychee pulp
• 3 g of iota gum
• 40 g sugar

Sacher cake

• 150 g icing sugar
• 475 g butter
• 425 g egg yolks
• 662 g egg whites
• 600g sugar
• 462 g of loose flour
• 13 g of impeller
• 475 g Satilia dark chocolate 62%

Red velvet paint

• 70 g white chocolate
• 30 g cocoa butter
• 3 g red food coloring

Raspberry mousse decoration

• Gold foil
• Fresh raspberries
• Rose petals

Step by step

1. Preparation of the raspberry cream

1. In a saucepan, heat the raspberry pulp and pour it over the chopped chocolate.
2. Mix until you obtain a smooth and homogeneous ganache.
3. Hydrate the gelatine leaves in cold water, drain and melt.
4. Add the gelatin and cocoa butter to the mixture.
5. Reserve for assembly.

2. Lychee core

1. Heat the lychee pulp to 35°C.
2. Add the iota gum and sugar, stirring constantly.
3. Bring to a boil and dispense into hemisphere molds.
4. Freeze until solid.

3. Sacher gingerbread

1. Mix the butter with the icing sugar until you obtain a creamy texture.
2. Add the egg yolks little by little, integrating them well.
3. Melt the chocolate and add it to the mixture manually.
4. Beat the egg whites with the sugar until you obtain a firm meringue.
5. Incorporate a little meringue into the mixture to balance textures.
6. Add the rest of the whipped egg whites in two batches.
7. Sift the flour with the impeller and add it little by little.
8. Bake and, at the end of cooking, turn the cake.

4. Red velvet paint

1. Melt the white chocolate with the cocoa butter.
2. Add the red food coloring, crush and strain the mixture.
3. Let stand and temper before use.

5. Final assembly

1. Pour the raspberry cream into lip-shaped silicone molds.
2. Place the frozen lychee core in the center.
3. Finish with a disc of Sacher gingerbread.
4. Freeze completely.
5. Unmold, apply red velvet paint and decorate with gold foil, fresh raspberries and rose petals.

Conclusion

This raspberry mousse “Petó” is perfect for those looking for an elegant dessert, full of flavor and ideal to surprise a special person (or yourself). The combination of raspberries, chocolate and lychee makes it a unique experience. Go ahead and prepare it and share your result on social networks, or come to Baixas , the pastry shop in Barcelona , for your kiss.