SHORTBREAD COOKIES COCOA RASPBERRY MOUSSE
Output: 20 - Preparation time with freezing: 3 hours - Cooking time: 15 minutes
Ingredients
The mousse
- 3 sheets gelatin (equivalent to 1.5 sachets)
- 500 g (17 oz) raspberries
- 100 g (3 1/2 oz) sugar
- 2 eggs, whites
- 150 gr (5 ¼ oz) 35% cream
Cookies
- 200 gr (7 oz) flour
- 90 gr (3 oz) sugar
- 60 gr (2 oz) cocoa powder
- 3 ml (1/2 teaspoon) baking powder
- 1 pinch salt
- 140 gr (5 oz) cold unsalted butter
- 2 eggs, yolks
Preparation
- For the mousses, first soak the gelatine leaves in a bowl of cold water.
- In a bowl, using a hand blender, purée the raspberries and sugar.
- Heat half the raspberry coulis in a saucepan. Add the rehydrated gelatine leaves and mix.
- In the bowl containing the remaining cold raspberry coulis, stir in the hot coulis.
- In a bowl, whisk the egg whites until stiff.
- In another bowl, whisk the 35% cream until stiff.
- Fold in the prepared raspberry coulis and, using a spatula, gently fold in the egg whites.
- Arrange the pastry cutters on a tray or baking sheet and fill with the mixture. Set aside in the freezer for 3 hours.
- For the cookies, preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine flour, sugar, cocoa powder, baking powder and pinch of salt.
- Add the prepared mixture, butter and egg yolks to the bowl of a food processor and blend. Remove the dough and shape into a disk, wrapping in cling film. Refrigerate for 20 minutes.
- Using a rolling pin, roll out the dough on the work surface to a thickness of about 1/2 inch.
- Using a heart-shaped cookie cutter, cut out the dough.
- On a baking sheet lined with parchment paper or a silicone mat, arrange the dough pieces and bake for 10 minutes. Leave to cool.
- Place a mousse on each cookie, remove the cookie cutter and decorate. Allow mousse to thaw before serving.
