Raspberry Mascarpone Mousse And Chocolate Cake With Coconut Jelly - Recipe

Ingredients                      Qty

For the raspberry mascarpone mousse
egg yolk
castor sugar
whipped cream
raspberry puree
For the orange-scented chocolate cake
castor sugar
cocoa powder
dark chocolate
orange zest of
macadamia nut
For the coconut jelly
coconut milk
liquid glucose

100 gm
100 ml
250 gm
250 gm
200 gm
15 gm

350 gm
162 gm
50 gm
190 gm
125 gm
2 oranges
125 gm

250 ml
45 gm
50 gm
15 gm


1. Whip egg yolks till stiff peaks form. Boil the sugar and water to a soft ball stage (116°C).
2. Add the soft ball of sugar to the whipped yolks. Whip till ribbon consistency.
3. Fold in the mascarpone and whipped cream, and the raspberry puree and gelatin.
4. Set in desired mould.
5. To make the orange scented chocolate cake: preheat the oven to 180°C. Whisk the eggs, sugar and orange zest till ribbon consistency. Melt the butter and chocolate. Allow it to cool. Fold in the flour, cocoa powder and macadamia nuts. Fold in the cooled melted butter and chocolate mixture. Pour the batter into a greased mould and bake for 35 minutes.
6. Soak the gelatin in cold water.
7. Boil the coconut milk, sugar and liquid glucose. Add the gelatin and mix till smooth. Set in a mould and refrigerate.
8. Plate and serve chilled.           - Recipe by: Taj Krishna