Raspberry & Rose Recipe

Prepare the Gelatin

In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.

Blend Raspberries

In a blender, puree the fresh raspberries and sugar until smooth. Strain through a fine mesh sieve to remove seeds.

Combine

In a saucepan, heat the raspberry puree gently and add the bloomed gelatin, stirring until dissolved. Let it cool.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled raspberry mixture.

Chill

Transfer the mousse to serving glasses and refrigerate for at least 2 hours until set.

Prepare the Gelatin

In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.

Combine Ingredients

In a saucepan, combine mango puree, sugar, and heat gently. Add the bloomed gelatin, stirring until dissolved.

Chill

Pour the mixture over the set raspberry mousse and refrigerate until firm.

Prepare Crunch

In a bowl, mix mango chips, granola, melted butter, and brown sugar until well combined.

Bake

Spread the mixture on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes until golden and crunchy.

Cool

Let it cool completely before using as a topping.

Mix Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, and salt.

Add Wet Ingredients

In another bowl, beat the eggs, water, vanilla bean paste, and rose water together. Combine with dry ingredients and mix until smooth.

Bake

Pour the batter into a greased chiffon cake pan and bake at 325°F (160°C) for 25-30 minutes, or until a toothpick comes out clean.

Cool

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.