Sugar Free Raspberry Mousse Cake Recipes

EASY LOW CARB SUGAR-FREE RASPBERRY MOUSSE RECIPE

Steps:

• To make this raspberry mousse, start by softening the gelatin. This is done by pouring the gelatin in cold water. The gelatin will soak up all the water. This is called blooming the gelatin. It only takes a few minutes for the gelatin to be ready.
• While the gelatin is softening, put the raspberries, 1 cup granulate sweetener, and a little water in a small saucepan.
• Heat the berries and sweetener until the berries begin to break down. Depending on if you're using fresh or fresh still frozen berries, this may take up to 5 or 6 minutes.
• Remove the seeds by pressing through a fine-mesh strainer to collect the fruit juice in a bowl.
• Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute (let cool 4 minutes until just warm (don't let it cool completely or it may start to set).
• In a separate large mixing bowl using a hand mixer, blend cream cheese, and 1 cup powdered sweetener until combined. Add in heavy cream and on high speed until soft peaks form.
• Add vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined.
• Mix in strained raspberry puree and mix until well combined.
• Transfer to six small dessert cups for individual serving sizes. It's best to allow the raspberry mousse to chill at least 30 minutes to an hour before serving.

RASPBERRY MOUSSE CAKE

Steps:

• Preheat oven to 180°C.
• Brush a 20cm round spring form tin with melted butter.
• Sift flours and cornflour 3 times onto greaseproof paper.
• Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
• Transfer mixture to a large mixing bowl.
• Using a metal spoon , fold in dry ingredients quickly and lightly.
• Spread mixture into prepared tin.
• Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
• Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
• To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving.
• Beat egg and sugar together until creamy.
• Add cream cheese, beat until smooth.
• In a separate bowl beat cream until soft peaks form.
• Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves.
• Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream.
• Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
• To Assemble: Cut cake in half horizontally.
• Place first cake layer on a board.
• Spread cake evenly with mousse.
• Top with remaining cake layer, refrigerate until mousse is set. For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.