Michelin-Star Worthy Nordic Gluten-Free Raspberry Mousse Torte
Discover this exquisite Michelin-Star Worthy Nordic Gluten-Free Raspberry Mousse Torte recipe that combines the best of seasonal flavors with elegant presentation, perfect for a special occasion or an intimate gathering with friends and family. This gluten-free dessert is a delightful fusion of raspberries, mascarpone cheese, and almond flour, creating a symphony of textures and flavors that will transport you straight to the heart of Scandinavia's culinary masterpieces.
Allergens
Eggs, Dairy (Mascarpone Cheese)
Ingredients
- 1 1/2 cups fresh raspberries
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 teaspoon almond extract
- 6 oz mascarpone cheese, room temperature
- 1 cup almond flour
- Confectioners' sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9 inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the raspberries, egg yolks, granulated sugar, and almond extract. Mix well until fully incorporated.
- In another large bowl, beat the egg whites using an electric mixer on high speed until stiff peaks form.
- Fold the beaten egg whites into the raspberry mixture gently until just combined.
- Add mascarpone cheese to the batter and fold it in carefully.
- Gently mix in the almond flour until well incorporated, taking care not to overmix.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 45 50 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan on a wire rack.
- Once cooled, remove the cake from the pan, place onto a serving plate, and dust with confectioners' sugar. Slice into 6 even portions and serve.
Chef’s Insight
The combination of tart raspberries and creamy mascarpone creates an unforgettable flavor profile that will keep your guests coming back for more.
Notes
This recipe is perfect for showcasing your culinary prowess and creating a memorable dining experience.