INGREDIENTS

Lemongrass Cream
  • 3 ⅓ cups heavy whipping cream
  • ¾ cup sugar
  • ¾ cup egg yolks
  • 4 gelatin leaves
  • 1 cup lemongrass, finely chopped
Raspberry Mousse
  • 1 cup raspberry puree
  • 1 ¾ cups fresh raspberries
  • ¾ cup sugar
  • 6 gelatin leaves
  • 3 ½ cups heavy whipping cream
Raspberry Glaze
  • 4 cups apricot glaze
  • 1 ⅓ cups raspberry puree
  • 1 ¼ cups warm water
  • 10 drops red food coloring
30° Baumé & Raspberry Syrup
  • ¾ cup water
  • 1 ¼ cups granulated sugar
  • ¾ cup raspberry liqueur
Garnish
  • 5 cups fresh raspberries
  • 8 ½ oz white chocolate, cut into mini heart shapes
  • 1 cup passion fruit coulis
  • 2 tbsp powdered sugar
  • 3 tbsp pistachios, crushed

GUIDE / INSTRUCTIONS

For the Lemongrass Cream
  • Warm the heavy whipping cream, add the chopped lemongrass and infuse for 1 hour. Strain through a sieve.
  • Blanch the egg yolks with sugar (whisk the egg yolks and sugar together until pale, smooth, and slightly thickened) and slowly pour in the infused cream.
  • Return the mixture to the stovetop and cook over low heat to 185°F, stirring constantly and checking the temperature with the thermometer.
  • Add the gelatin leaves, strain again and cool completely.
  • Fill the cylinder-shaped baking molds to the top and place in the freezer. Reserve remaining cream for final assembly.
For the Raspberry Mousse
  • Soak the gelatin leaves in ice water for at least 20 minutes.
  • Warm the raspberry puree, fresh raspberries and sugar together.
  • Drain the gelatin leaves and add them to the puree, stirring until dissolved.
  • Whip the heavy whipping cream to soft peaks.
  • Cool the raspberry mixture to room temperature, then gently fold in the whipped cream. Set aside.
For the Raspberry Glaze
  • Combine all ingredients in a pan and bring to a boil.
  • Cool to room temperature and transfer to a glaze sprayer.
For the 30° Baumé & Raspberry Syrup
  • Combine water and sugar in a pan, bring to a boil and cool down.
  • Add the raspberry liqueur to the syrup until fully dissolved.
For the Assembly
  • Pipe some raspberry mousse into a ribbed bar cake mold until halfway full.
  • Place a length of frozen lemongrass cream log, slightly shorter than the bar mold, in the center and cover with the remaining mousse.
  • Soak a sponge cake (1 ¼ in x 3 ½ in) in the 30° Baumé & raspberry syrup and place on top of the mousse.
  • Freeze for a minimum of 4 hours.
  • Unmold and fill the top with the reserved lemongrass cream.
  • Spray with raspberry glaze and refrigerate until set.
  • Serve garnished with three fresh raspberries dusted with powdered sugar, two white chocolate hearts, passion fruit coulis and crushed pistachios.

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Lemongrass & Raspberry Love Cake Recipe is a tasty treat for the whole family.

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