Ann Reardon

Light Raspberry Surprise Inside Dessert

raspberry inside dessert recipe ann reardon

A light refreshing dessert consisting of a yoghurt mousse filled with raspberry sauce. You can adjust this recipe to make it even lower in sugar if you like.

Like this dessert, my week has been refreshing – one of those rare times when things just seem to fall neatly into place. As I look ahead, I can see multiple additional appointments, meetings and social events in my calendar for the coming weeks. All good things, some exciting things. But each requires time and attention which tend to push the normal tasks later into the night. I love the busy weeks but I also cherish weeks like the one I’ve just had. It gives me more time with my youngest to be a pretend robot, read eight books in a row and kiss his cute little cheeks.

As I was brushing his teeth tonight I thought, these teeth are going to fall out one day. He still has to go to his first day of school, learn maths, ride a bike, grow up, do exams, get married, have kids … growing up is wonderful but, to be honest, I felt exhausted at the thought of having to do all that again. Instead, I want to run forward, press on and enjoy the days ahead. Loving the season we are in.

Raspberry Surprise Dessert makes 8

Pistachio Sponge cake
110g (3.88 ounces) or 1/2 cup sugar
110g (3.88 ounces) or 2/3 cup plus 1tsp plain or all purpose flour
1 tsp baking powder
30g (1.06 ounces) or 1/4 cup pistachios
50ml or 3 Tbsp plus 1 tsp water
30ml or 2 Tbsp plus 2 tsp oil
2 drops green food colouring
4 egg yolks
5 egg whites
1/8 tsp cream of tartar or tartaric acid

Add the cream of tartar to the egg whites and leave that to one side. Place the egg yolks, oil, pistachios, sugar and water into a blender and blend on high speed until it is smooth.

Tip that into a bowl and add the green food colouring to a shade of your liking. Sift in the flour and the baking powder and fold it into the pistachio mixture.

Whip your egg whites to soft peaks. Mix a spoon of the egg whites into the pistachio mixture. Then fold in half of the remaining egg whites. Then fold in the rest of the egg whites until you can’t see any more streaks of white.

Bake in a tray 356ºF (180ºC) until it springs back when lightly touched, or when you insert a knife into it and it comes out clean.

Once it has cooled find a circle cutter that fits the base of your tins tightly and cut circles of the pistachio sponge cake. Place them into the tin with the top (browned side) down.

Raspberry Sauce
250g (8.82 ounces) or 1 3/4 cup frozen raspberries
60g (2.12 ounces) or 1/2 cup powdered (icing) sugar
juice of one orange

Blend until smooth then push it through a fine sieve. Bring the sauce to a boil and add in the orange juice.

Pour the sauce into one half of a sphere ice cube tray and then place that in the freezer overnight.

Chocolate Crunch Layer
1/4 cup or 21g (0.74 ounces) lightly crushed wafer cones or crepe dentelle
100g (3.53 ounces) white chocolate

Melt some white chocolate and mix in some crepe dentelle or you can use crushed wafers. This will just give a bit of crunch to the dessert. Spread it out onto the baking paper, then add another piece of baking paper on top and flatten it out using a rolling pin.

Place it in the freezer to firm up and then cut out circles smaller than the dessert.

Yoghurt Mousse
300g (10.58 ounces) or 1 cup plus 2 Tbsp yoghurt, I used vanilla flavour but you can use
whatever you like, light or full fat – your choice.
450g (15.87 ounces) or 1 3/4 cup plus 2 Tbsp and 1 tsp cream
90g (3.17 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp sugar (optional)
1 tbspn and 1 tsp or around 20g (0.71 ounces) gelatine powder

Let the cream and yoghurt come to room temperature. Add four tablespoons of cream to the gelatine and mix it through immediately. Leave it to soften for a few minutes. Then melt in the microwave on high until it is liquid.

Combine the sugar, cream and yoghurt. Whisk it all together until it is slightly thickened.

With the mixers running add in the gelatine and mix it through really well.

Add 1/4 cup of the yoghurt mousse onto the base of each dessert.

yoghurt mousse recipe ann reardon

Then add the crispy circle of white chocolate into the middle of each one.

Add a hemisphere of frozen raspberry sauce onto the top of each chocolate disk. Then fill each dessert with more mousse. Place them in the freezer for 1 hour to set.

Decoration
200g (7.05 ounces) extra chocolate
300millilitres (10.14 fluid ounces) cream
pistachios

See the video for demonstration of how to make the chocolate decorations.

Place the dessert onto a plate, pipe on some whipped cream, add a chocolate decoration, two raspberries and a pistachio. Leave it at room temperature for a couple of hours to allow the raspberry sauce to melt.

raspberry dessert recipe ann reardon

by Ann Reardon How To Cook That

2015

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

201 Comments View Comments

  1. Hi Ann, may I know what is the size of your molds? Would love to try out this recipe.

  2. Hi Ann, I have a question, I’m not a fan of cake. Is it possible if i just use oreo cookie crust for the base. I want to add something on top of the mousse. Would it be okay if I add jello liquid on top o-o?
    Thank you ^^

    • Hi Jojo, it is a little hard to picture what you are wanting to do. The cookie crust should work fine.

  3. thank you so much mam its realy good

  4. Rating: 4

    Hello Ann! Thank you so much for sharing your creations. Could you direct me where to go to learn how to make chocolate decorations?
    Thanks again,
    Olga

  5. Hello i live in France i ma studing cooking schcool in her i saw all your vidéo how CAN i cantact you
    Thank you

  6. Rating: 4

    I like your repices i make in restaurant i ma working right Knew i live in France

  7. Hi ann .. I have just dtarted baking and I love love love your channel .I never miss any of ur videos and I watch one video arohnd 4-5 times …. I wish I would become a great chef like you one day
    love u lots … hugs and kisses from india :*

    • Hi Annie, That is lovely to hear. Thank you.

  8. Hi Ann,

    I enjoyed this dessert, although I did have a problem with the yoghurt mousse. When I added the cream to the gelatine it wasn’t soft. More like a hard consistency and when I put it in the microwave it was liqudy but more gooey. And as I was adding it to the mousse, it became really stringy. So I ended up with a bowl of stringy mousse. I ended up just putting it through a sieve and scooping whatever was left. I don’t know what happened. I followed the recipe to a T. Was it really 38gr of gelatine?

    Regards

    • Hi Salma, It might be worth checking the strength of your gelatin as some brands vary in strength. Ann used gelatine that 2 tspns will set 500mls.

      • Hi Ann,

        2 tsp that set 500ml? So what strength should I get?

        Regards

    • same things happen with my yougurt mousse.

  9. Does anyone know what size the tray is? Does the sponge base is for more then 8 desserts? of should I make double the amount if I want 10-12?

    • Hi Meir, The full recipe makes 8. Ann used a tray 38.1 x25.4cm. She got 9 bases out of that tray but she avoided getting any of the drier corner edge bits, so you could potentially squeeze another one or two out depending on the cutter size you use.

  10. hi ann can you please make a sophia the first cake thanks

  11. Rating: 4.5

    Hi Ann. I tried it. It was delicious!!

    • Rating: 4.5

      Also the inside

      • Hi Andreas, This looks so yummy. Well done!

    • how do you do gelatin part. when i try to melt it , it doesn’t melt instead it become sticky. do we have to cool it and then add to yogurt part or we have to add when it still hot. why gelatin doesn’t melt.

  12. I can’t find the loose bottom individual or muffin pans. Help I’ve googled and can’t seem to find them.
    Thank you,
    sally

  13. Hi Ann
    Can you please tell me where i can I get crepe dentelle iand also the loose bottomed moulds in Australia.

  14. Nice dessert,can you please make a shot with spoon and saucer that you can make in the microwave????
    Thanx

  15. Rating: 5

    Looks yummy! Great job 🙂

  16. Rating: 4

    thank you very much you are amazing like your desert

  17. Thank you so much for this recipe, can’t wait to try it. Again thank you.

  18. Beautiful as usual. What a perfect dessert for a fancy dinner.

  19. Wow, this looks amazing. Cannot wait to try this little gem. Thank you Ann, your recipes are so inspiring yet totally doable. I am speaking from experience. Love cooking your stuff. Very grateful to have subscribed to your channel.

    • Thanks Sue, I’m so glad you enjoy making them 😀

  20. Hi Ann

    How many eggs in the pistachio sponge cake?

    • I would suggest 2 eggs

      • Looking at the method there are 4 eggs in the bowl!

    • HI Ivy, good pick up, added 😀 there are 4 yolks and 5 whites 😀

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