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ello my dear sweetness lovers! Today I’m making delicious and refreshing gluten free raspberry mousse cakes!
Why Gluten Free?
“Gluten free!” Have you noticed how this phrase becomes more and more common in our everyday language and in our minds? Naturally, I’m not immune to this tendency, so it made me think – what is the reason for this group of proteins to become so ‘popular’? And – here starts the controversy! First, let me say that the word ‘gluten’ comes from Latin, meaning – ‘to stick’. Gluten is found in wheat, barley and rye, and it’s the only known protein found in our food that is completely indigestible.
Not only that, its indestructible molecules can slip through the intestinal lining, we call this phenomena a ‘leaky gut’, resulting in triggering the response from the immune system and that’s how the troubles begin. If the immune system locks onto gluten as an enemy, every time it enters the body, the immune system does its thing, including killing intestinal cells. The result, celiac disease, causes severe gastrointestinal symptoms that can be avoided only by cutting gluten out of the diet completely. Also, there is this thing called non-celiac gluten sensitivity (NCGS). This means that a person does not suffer from celiac disease as such, but has some symptoms, like bloating, gas or abdominal pain, headache, brain fog etc. And, all this goes away with a gluten-free diet.
However, many, many, many people can happily consume food with gluten every day without any problems! Now what? Well – like I’ve said, it’s a huge controversy! On one hand, only thanks to gluten strands we can happily munch our crispy, chewy breads, our pizzas, our croissants, our cakes, cookies, and many, many other super yummy things! On the other hand – some people should completely stay away from gluten because it makes them sick! So, what can we do? What should we do? Honestly, I don’t know! Because of that, here, on my site I’m trying to make both ‘sides’ happy! So, you will find a lot of my recipes with wheat flour, but, like today, I’m also giving my best to make all of you, my dear ‘non-gluten’ sweetness lovers happy! If you don’t believe me, just check my Gluten Free Recipes YouTube playlist – I have quite a few sweet treats for you! So, today we will add another one to that list!
My Gluten Free Raspberry Mousse Cakes
First I’ll make delicious gluten free almond cookies. Then I’ll mix a batch of raspberry mousse that I’ll pout into my cube silicone mold. When my raspberry mousse freezes completely, I will pour raspberry jelly onto it and put everything in the freezer until it sets. Finally, I will place my rapberry cube onto gluten free almond cookie and decorate it with some meringue kisses and fresh raspberries. Yum!
Gluten Free Raspberry Mousse Cakes Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 30 minutes
Cook time : 10 minutes
Ready in 40 minutes plus cooling
Level : Basic
Ingredients: Gluten Free Almond Cookies:- Almond flour, toasted 150g (5.3oz)
- Powdered sugar 55g (2oz)
- Butter 75g (2.6oz)
- Raspberry puree 250g (8.8oz)
- Lemon juice 10g (2Tsp)
- Sugar 75g (2.6oz)
- Gelatin 7g (4 sheets)
- Cream, 35% 270g (9.5oz)
- Raspberry puree 250g (8.8oz)
- Lemon juice 10g (2Tsp)
- Sugar 75g (2.6oz)
- Gelatin 7g (4 sheets)
- Meringue kisses
- Fresh raspberries
- To make gluten free almond cookies place almond flour, powdered sugar and butter cut in cubes into a food processor. Pulse until the dough sticks together. Place the pastry onto a sheet of parchment paper, cover it with another sheet of parchment paper and flatten it a bit with your palms. Roll out the pastry to 3mm (1/8″) thickness using an adjustable rolling pin. Then, place it in the fridge for about 30 minutes to chill. When the pastry cools, cut out 8cm (about 3″) in diameter discs. Place cookies onto a paper lined baking tray, and bake them at 180°C (350°F) for about 10 minutes, until golden.
- To make raspberry mousse soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put raspberry puree into a bowl. Add lemon juice and sugar and stir with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot puree and stir until it melts. Leave this mixture to cool down a bit. Put cream into a stand mixer fitted with whisk attachment and whisk on medium speed until soft peaks form. Add lukewarm raspberry mixture into the whipped cream, and mix with a whisk until it becomes uniform.
- Transfer the mousse into a piping bag without tip and fill 5cmx5cmx5cm (2″x2″x2″) cube mold until the cubes are filled about 2/3 of their height. Then put everything in the freezer until it sets.
- To make raspberry jelly soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put raspberry puree into a bowl, add lemon juice and sugar and stir with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot puree and stir until it melts. Leave this mixture to cool down a bit.
- Pour raspberry jelly onto frozen raspberry mousse until you fill the molds all the way to the top. Then, put everything in the freezer until it sets.
- Remove frozen cubes from the silicone mold. Place the mousse and jelly cubes onto the almond cookies. Then, decorate them with some meringue cookies and fresh raspberries.
- There, your delicious gluten free raspberry mousse cakes are done! Enjoy!
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