Raspberry mousse dessert

The Base: We start by gathering all the necessary ingredients for the base. In a large bowl, we mix the room-temperature butter with the sugar until we obtain a creamy and fluffy composition. It is important that the butter is well incorporated so that the sugar dissolves completely. We continue by adding the egg yolks, one at a time, mixing well after each addition to ensure perfect homogenization. Then, we begin to incorporate the flour, vanilla essence, and baking powder, mixing with a spatula or the mixer on low speed to avoid lumps.

Separately, in another bowl, we will beat the egg whites with a pinch of salt using a mixer. It is essential to beat them until they become a firm foam that does not fall when we turn the bowl upside down. After achieving this consistency, we carefully fold the egg whites into the yolk mixture using a spatula, with gentle up-and-down movements to preserve the air in the egg whites.

Once we have obtained a uniform mixture, we line a 24/36 cm tray with parchment paper, pour the base mixture, and level the surface well. Then, we place the tray in the preheated oven at a medium temperature of 180°C and bake for 15-20 minutes, checking occasionally with a toothpick, which should come out clean. After baking, we remove the base from the oven and let it cool completely before cutting it into small pieces.

Raspberry Foam: We start by hydrating the gelatin sheets in cold water according to the instructions on the package. Meanwhile, we wash the raspberries well and blend them until we obtain a smooth puree. We use a sieve to separate the seeds from the raspberry puree, thus obtaining a velvety sauce. We bring the obtained sauce to a saucepan, adding the two tablespoons of sugar and placing it over medium heat, stirring constantly until the sugar dissolves completely.

Once the sugar has melted, we remove the saucepan from the heat and let the sauce cool slightly. We add the drained gelatin sheets, stirring quickly to ensure they dissolve completely in the sauce. We let the mixture cool to room temperature. In a separate bowl, we put the liquid cream and cold sour cream, adding the powdered sugar, and whip until we obtain a firm foam. We pour the cooled raspberry sauce into this foam, along with the vanilla essence, and gently mix to homogenize the composition.

Assembling the Dessert: In glass cups, we place a layer of crumbled base, followed by a generous layer of raspberry foam. We continue with another layer of base and foam, creating alternating layers. We decorate with crushed cookies, a few fresh currants, and, if desired, a little mint leaf for a refreshing look. These delicious cups are refrigerated for 1-2 hours for the flavors to blend perfectly. From this refined composition, we obtain 8 servings of dessert, each being an explosion of flavors. Enjoy!