Raspberry–White Chocolate Bombe
By America's Test KitchenPublished on February 11, 2013
Time
45 minutes, plus 30 minutes cooling and 4 hours chilling
Yield
Serves 12
Ingredients
¼ cup raspberry liqueur, such as Chambord¼ cup raspberry-flavored gelatin ⅛ teaspoon salt 1 pound (454 grams) white chocolate, finely chopped2 cups heavy cream 2 cups fresh raspberries 1 (9-inch) baked white cake round white chocolate curls, for decoration (see related how-to-cook)
Before You Begin
We like to use our Single 9-Inch White Cake Round recipe, but you can use your own.
Instructions
- Line 10-cup-capacity mixing bowl with plastic wrap. Bring liqueur to simmer in small saucepan. Stir in gelatin and salt until dissolved; remove from heat. Microwave 8 ounces (227 grams) white chocolate and ½ cup heavy cream in medium bowl, stirring every 30 seconds, until chocolate is melted and mixture is smooth, about 1½ minutes. Stir in gelatin mixture and let cool to room temperature, about 30 minutes. Whip remaining 1½ cups cream with electric mixer until soft peaks form, 1 to 3 minutes. Gently fold one-third of whipped cream into cooled white chocolate mixture. Fold in remaining whipped cream until incorporated. Scrape one-third of mousse into prepared bowl and stud with raspberries. Repeat twice with remaining mousse and berries. Place inverted cake round on top of mousse, trimming cake to fit if necessary. Cover with plastic and chill until mousse is set, about 4 hours (and up to 24 hours).
- Turn out bombe onto large cake platter. Remove plastic. Microwave remaining 8 ounces (227 grams) chopped chocolate in bowl until melted and gently spread over mousse and cake. Press chocolate curls into white chocolate. Cut cake with warm knife and serve.
for the mousse
to assemble
Time
45 minutes, plus 30 minutes cooling and 4 hours chillingYield
Serves 12Ingredients
¼ cup raspberry liqueur, such as Chambord
¼ cup raspberry-flavored gelatin
⅛ teaspoon salt
1 pound (454 grams) white chocolate, finely chopped
2 cups heavy cream
2 cups fresh raspberries
1 (9-inch) baked white cake round
white chocolate curls, for decoration (see related how-to-cook)
Test Kitchen Techniques
Ingredients
¼ cup raspberry liqueur, such as Chambord
¼ cup raspberry-flavored gelatin
⅛ teaspoon salt
1 pound (454 grams) white chocolate, finely chopped
2 cups heavy cream
2 cups fresh raspberries
1 (9-inch) baked white cake round
white chocolate curls, for decoration (see related how-to-cook)
Test Kitchen Techniques
Ingredients
¼ cup raspberry liqueur, such as Chambord
¼ cup raspberry-flavored gelatin
⅛ teaspoon salt
1 pound (454 grams) white chocolate, finely chopped
2 cups heavy cream
2 cups fresh raspberries
1 (9-inch) baked white cake round
white chocolate curls, for decoration (see related how-to-cook)
Test Kitchen Techniques
Why This Recipe Works
A little raspberry liqueur combined with fresh raspberries and raspberry-flavored gelatin ensured that our Raspberry–White Chocolate Bombe was infused with intense berry flavor through and through. A topping of creamy white chocolate curls put the finishing touches on this showstopper of a cake.
Before You Begin
We like to use our Single 9-Inch White Cake Round recipe, but you can use your own.
Instructions
- Line 10-cup-capacity mixing bowl with plastic wrap. Bring liqueur to simmer in small saucepan. Stir in gelatin and salt until dissolved; remove from heat. Microwave 8 ounces (227 grams) white chocolate and ½ cup heavy cream in medium bowl, stirring every 30 seconds, until chocolate is melted and mixture is smooth, about 1½ minutes. Stir in gelatin mixture and let cool to room temperature, about 30 minutes. Whip remaining 1½ cups cream with electric mixer until soft peaks form, 1 to 3 minutes. Gently fold one-third of whipped cream into cooled white chocolate mixture. Fold in remaining whipped cream until incorporated. Scrape one-third of mousse into prepared bowl and stud with raspberries. Repeat twice with remaining mousse and berries. Place inverted cake round on top of mousse, trimming cake to fit if necessary. Cover with plastic and chill until mousse is set, about 4 hours (and up to 24 hours).
- Turn out bombe onto large cake platter. Remove plastic. Microwave remaining 8 ounces (227 grams) chopped chocolate in bowl until melted and gently spread over mousse and cake. Press chocolate curls into white chocolate. Cut cake with warm knife and serve.
for the mousse
to assemble
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