Electra Recipe
Lemon Mousse, Raspberry Jam, Citrus Cake, Whipped Ganache
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Ingredients
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Lemon Mousse
Raspberry Jam
Citrus Cake
Whipped Ganache
Method
Lemon Mousse
- 1
Prepare the Gelatin
In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes until it blooms.
- 2
Make the Lemon Mixture
In a saucepan over medium heat, whisk together the lemon juice, granulated sugar, and eggs. Cook until thickened, about 10 minutes.
- 3
Combine with Gelatin
Once the lemon mixture has thickened, remove from heat and stir in the bloomed gelatin until dissolved. Let it cool to room temperature.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 5
Fold Together
Gently fold the whipped cream into the lemon mixture until fully combined.
- 6
Chill
Transfer the mousse to serving dishes and refrigerate for at least 2 hours to set.
Raspberry Jam
- 7
Combine Ingredients
In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice.
- 8
Cook the Mixture
Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 15-20 minutes.
- 9
Cool and Store
Remove from heat and let the jam cool. Store in an airtight container in the refrigerator until ready to use.
Citrus Cake
- 10
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 11
Combine Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 12
Mix Wet Ingredients
In another bowl, beat the eggs, then add milk, vegetable oil, vanilla extract, orange zest, and lemon zest. Mix well.
- 13
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 14
Bake the Cake
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- 15
Cool and Remove
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Whipped Ganache
- 16
Melt the Chocolate
Chop the dark chocolate and place it in a heatproof bowl.
- 17
Heat the Cream
In a saucepan, heat the heavy cream until just simmering. Pour it over the chopped chocolate and let it sit for 5 minutes.
- 18
Whisk Together
Stir the mixture until smooth. Let it cool to room temperature.
- 19
Whip the Ganache
Once cooled, whip the ganache with an electric mixer until fluffy and light.