{"id":3302,"date":"2025-02-06T08:13:23","date_gmt":"2025-02-06T08:13:23","guid":{"rendered":"https:\/\/new.baixas.es\/kiss-the-most-romantic-raspberry-mousse\/"},"modified":"2026-09-10T11:16:43","modified_gmt":"2026-09-10T11:16:43","slug":"kiss-the-most-romantic-raspberry-mousse","status":"publish","type":"post","link":"https:\/\/new.baixas.es\/en\/kiss-the-most-romantic-raspberry-mousse\/","title":{"rendered":"&#8216;KISS&#8217;: the most romantic raspberry mousse"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">If you are a l<strong>over of chocolate and raspberries<\/strong> , this raspberry mousse recipe is a true work of art that will surprise everyone. <a href=\"https:\/\/new.baixas.es\/pastisseria-barcelona\/peto\/\"><strong>The &#8216;Kiss&#8217; from Baixas Barcelona<\/strong><\/a> is soft, creamy and with an exotic touch of lychee. Follow each step and discover how to create this delight in your kitchen.  <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Mousse de frambuesas &amp;apos;Beso&amp;apos; | Baixas Barcelona\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/1ORTDksB3As?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n<h3 class=\"wp-block-heading\">Creamy raspberry mousse<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 kg of Ponthier raspberry pulp<\/li>\n\n\n\n<li>600 g of Jivara milk chocolate 35%<\/li>\n\n\n\n<li>150 g of Caribbean chocolate 68%<\/li>\n\n\n\n<li>10 gelatin leaves<\/li>\n\n\n\n<li>20 g cocoa butter<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Lychee core<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>500 g of Ponthier lychee pulp<\/li>\n\n\n\n<li>3 g of iota gum<\/li>\n\n\n\n<li>40 g sugar<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Sacher cake<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>150 g icing sugar<\/li>\n\n\n\n<li>475 g butter<\/li>\n\n\n\n<li>425 g egg yolks<\/li>\n\n\n\n<li>662 g egg whites<\/li>\n\n\n\n<li>600g sugar<\/li>\n\n\n\n<li>462 g of loose flour<\/li>\n\n\n\n<li>13 g of impeller<\/li>\n\n\n\n<li>475 g Satilia dark chocolate 62%<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Red velvet paint<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>70 g white chocolate<\/li>\n\n\n\n<li>30 g cocoa butter<\/li>\n\n\n\n<li>3 g red food coloring<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Raspberry mousse decoration<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Gold foil<\/li>\n\n\n\n<li>Fresh raspberries<\/li>\n\n\n\n<li>Rose petals<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Step by step<\/h2>\n\n<h3 class=\"wp-block-heading\">1. Preparation of the raspberry cream<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>In a saucepan, heat the raspberry pulp and pour it over the chopped chocolate.<\/li>\n\n\n\n<li>Mix until you obtain a smooth and homogeneous ganache.<\/li>\n\n\n\n<li>Hydrate the gelatine leaves in cold water, drain and melt.<\/li>\n\n\n\n<li>Add the gelatin and cocoa butter to the mixture.<\/li>\n\n\n\n<li>Reserve for assembly.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\">2. Lychee core<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Heat the lychee pulp to 35\u00b0C.<\/li>\n\n\n\n<li>Add the iota gum and sugar, stirring constantly.<\/li>\n\n\n\n<li>Bring to a boil and dispense into hemisphere molds.<\/li>\n\n\n\n<li>Freeze until solid.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\">3. Sacher gingerbread<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Mix the butter with the icing sugar until you obtain a creamy texture.<\/li>\n\n\n\n<li>Add the egg yolks little by little, integrating them well.<\/li>\n\n\n\n<li>Melt the chocolate and add it to the mixture manually.<\/li>\n\n\n\n<li>Beat the egg whites with the sugar until you obtain a firm meringue.<\/li>\n\n\n\n<li>Incorporate a little meringue into the mixture to balance textures.<\/li>\n\n\n\n<li>Add the rest of the whipped egg whites in two batches.<\/li>\n\n\n\n<li>Sift the flour with the impeller and add it little by little.<\/li>\n\n\n\n<li>Bake and, at the end of cooking, turn the cake.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\">4. Red velvet paint<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Melt the white chocolate with the cocoa butter.<\/li>\n\n\n\n<li>Add the red food coloring, crush and strain the mixture.<\/li>\n\n\n\n<li>Let stand and temper before use.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\">5. Final assembly<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Pour the raspberry cream into lip-shaped silicone molds.<\/li>\n\n\n\n<li>Place the frozen lychee core in the center.<\/li>\n\n\n\n<li>Finish with a disc of Sacher gingerbread.<\/li>\n\n\n\n<li>Freeze completely.<\/li>\n\n\n\n<li>Unmold, apply red velvet paint and decorate with gold foil, fresh raspberries and rose petals.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\">Conclusion<\/h2>\n\n<p class=\"wp-block-paragraph\">This <a href=\"https:\/\/new.baixas.es\/pastisseria-barcelona\/peto\/\"><strong>raspberry mousse \u201cPet\u00f3\u201d<\/strong><\/a> is perfect for those looking for an elegant dessert, full of flavor and ideal to surprise a special person (or yourself). The combination of raspberries, chocolate and lychee makes it a unique experience. Go ahead and prepare it and share your result on social networks, or come to <a href=\"https:\/\/new.baixas.es\/en\/pastry-barcelona\/\"><strong>Baixas , the pastry shop in Barcelona<\/strong><\/a> , for your kiss.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you are a lover of chocolate and raspberries , this raspberry mousse recipe is a true work of art that will surprise everyone. The &#8216;Kiss&#8217; from Baixas Barcelona is soft, creamy and with an exotic touch of lychee. Follow each step and discover how to create this delight in your kitchen. Ingredients Creamy raspberry [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3218,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[479],"tags":[],"class_list":["post-3302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":{"image":null,"schema_json":""},"_links":{"self":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/comments?post=3302"}],"version-history":[{"count":1,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3302\/revisions"}],"predecessor-version":[{"id":3450,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3302\/revisions\/3450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media\/3218"}],"wp:attachment":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media?parent=3302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/categories?post=3302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/tags?post=3302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}