Raspberries are of abundance this summer season in Paris. These tart red fruits, along with other antioxidant rich berries cover the counters from street markets to pastry shops, looking ever so plump and enticing. I thought it would be a dear shame for me not to exploit their blatant availability and obnoxious corpulence to make something sweet and exquisite. It would also provide the perfect excuse for me to test-drive my new half-sphere silicon cake mould.





If strawberries go with cream, what do raspberries go with…?

White chocolate of course!

So I decided to pair the tartness of the raspberries with the sweet richness of white chocolate bavarian cream. But just to be a little different, I added a little rose water into the mousse for a subtle floral note and lightness.





I shall name this cake





Retro Red Raspberry

Raspberry and Rose Rock

Red Raspberries, White Roses

Raspberry and Rose Romance

Ruby Raspberry

Raspberry Rose Rush





Mmm..

But don't you think all foods sound more delicious in French..?





Dome de framboises à la rose et au chocolat blanc





Yeah let's stick with that one for now.









Dome de Framboises à la Rose et au Chocolat Blanc











