Ingredients:

• 250 ml – Milk
• 250 ml – Cream
• 4 Egg yolks
• 80 g – Sugar
• 18 g – gelatine
• 250 g – mandarin puree
• 250 ml – Raspberry puree
• 30 g – fresh Raspberries
• 500 ml – whipping Cream
• 30 g – mandarin pate de fruit

Method:

1. Boil the milk and cream together in a pot.
2. Whisk the egg yolk and sugar.
3. Mix well and add to the boiling milk.
4. Stir continuously with a ladle to avoid burning.
5. Boil for 5 minutes and then place on a tray of ice cubes.
6. Soak the gelatine leaves in iced water for 7 minutes.
7. Drain the excess water and dissolve into the warm milk mixture.
8. Divide the mixture between two bowls and leave to cool until room temperature.
9. Add the mandarin puree to one bowl and the raspberry puree to the other.
10. Whip the cream to a soft consistency and mix half into each bowl.
11. The mousse cakes are now ready.
12. Cut the raspberries in half and the mandarin pate de fruit into small dices and use as a garnish for your cakes.