Indulge in the world of desserts where happiness knows no bounds! This stunning Raspberry Red Ruby Radish Petit Gateau is not just a treat for the taste buds, but also a feast for the eyes! Imagine digging into layers of fluffy sponge, creamy coconut, rich chocolate mousse, and delightful raspberry jelly. With Suncore Foods® Ruby Red Radish Powder, this sweet masterpiece boasts a vibrant red hue that's simply irresistible!
Makes 4 Cakes
Cake - Dry Ingredients:
75g cake flour
15g cocoa powder
35g cane sugar
1/4 tsp baking powder
1/8 tsp baking soda
A pinch of salt
Cake - Wet Ingredients:
65g almond milk milk
35g dairy free yogurt
45g dairy free butter
Mousse:
150g coconut whipping cream
1 tsp agar agar powder
35g sugar of choice
150g dairy free white chocolate
175g whipped coconut cream
Glaze:
100g raspberry juice
135g sugar of choice
135g corn syrup
90g condensed coconut milk
1 tsp agar agar powder
115g dairy free white chocolate
2 tsp Suncore Foods® Ruby Red Radish Powder
Raspberry Jelly:
150g raspberries
3 tbsp water
3 this cane sugar
1/2 tsp agar-agar powder
Click Here for Step-by-Step Directions ▼
1. Preheat oven to 175 celsius. Greased a small square 6’ pan and set aside.
2. Combine flour, cocoa powder, baking powder, baking soda, salt and set aside. In a stand mixer, cream together butter, sugar and yogurt. Add in half of the flour mixture and mix on low. Add in milk and the remaining flour mixture, Mix until smooth.
3. Transfer batter into a prepared pan. Bake for 25 minutes or until a butter knife through the center and comes out clean. Let the cake cool completely. Use a cookie cutter to cut out the cake. Set aside.
4. Mousse — Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly. Pour hot cream over the white chocolate and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth. Pour the mousse into a mold, add the raspberry jelly and cake. Place in the freezer overnight.
5. Glaze — In a sauce pan, add the raspberry juice, sugar and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk, corn syrup, agar powder and dissolved
Suncore Foods® Ruby Red Radish Powder. Keep stirring until agar completely dissolve. Take it off the heat, and whisk in white chocolate until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool to 35 degrees C.
