Berry Mousse Genoise


I made this for the 14th of July (our Independence Day in France) last year. Before we went off to see the fireworks over the Loire river, we celebrated with a big family dinner. These last few years we have been doing more barbecues when the whole family gets together. Merguez, lamb chops and pâté grace our table. Complimented of course by the finest red wine from our region. I, as usual, was in charge of the dessert. Since last summer was much hotter than usual, I opted for an airy cake with the delicious berries I had just picked from the Jardin de Marigny, the town’s local fruit and vegetable garden.

Berry Mousse Genoise
Servings: 8
Difficulty: Medium

Preparation time : 60 min
Cooking time : 10 min

For the base:
2 tbsp+ 1 tsp. (20g) of corn starch
2/3 cup (120g) of sugar
3 eggs
2/3 cup (80g) of flour

For the mousse :
1/2 cup plus 1 tbsp. (110g) of sugar
4 gelatin sheets
10 oz (300g) of frozen or fresh berries
1 1/4 cup (300g) of heavy whipped cream
1/3 cup (85g) of water
1/2 cup (95g) of sugar
10g of raspberry liqueur (can use blackcurrant liqueur or Cointreau)
Red berries (fresh)

INSTRUCTIONS:

For the base:
Pre-heat the oven to 355°F (180°C). Butter and tap flour on the mold of your choice (round or square). Whip up the egg whites and add sugar to obtain the same consistency as a meringue. Carefully add the egg yolks, the corn starch and the flour to the egg white mixture. Bake in the oven for 10 to 15 minutes before removing the cake from the mold and placing it on a cooling rack.
Soak the gelatin sheets in cold water for about 10 minutes.

For the mousse:
Mix the 300g of fruits with the sugar and cook half of the puree on the stovetop on low heat. Remove from heat and add the gelatin to the fruit puree and incorporate the rest of the non-cooked puree. Whisk cream until soft peaks appear and carefully incorporate the fruit puree.
Heat up the water and sugar and remove from heat once you the mixture boils. Add the liqueur.
Cut your base cake in two, horizontally. Brush both bases with the syrup. Add mousse on one base then add the other base on top. Add another layer of mousse all around the cake and decorate with red berries.
Place in the refrigerator for at least 2.5 hours for the mousse to solidify a bit.

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