Inspired Friday: gorgeous recipes (BERRY MOUSSE AND LEMON POPPY SEED CAKE VERRINES)

One year ago: Lemon Meringue Cake with Lemon Ice Cream.Two years ago: Birthday Girls and a chocolate cake.

Berry Mousse and Lemon Poppy Seed Cake Verrines:

Makes enough for ten to twelve 6 to 8 oz ramekins or glasses

For the cake:
1 1/2 cups (185gr) all purpose flour
1 cup (200gr) sugar
1 tablespoon (14gr) baking powder
1/4 (1.5gr) teaspoon salt
1/2 cup egg whites (about 3-4)
3/4 (175ml) cup milk
1/4 cup (62.5ml) lemon juice
grated zest of one lemon
1 tablespoon (9gr) poppy seeds
1 stick (113gr) unsalted butter, melted and cooled

For the strawberry mousse:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz (210gr) strawberries, pureed
1/4 cup (50gr) sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup (6oz - 190ml) heavy cream

For the blackberry mousse:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz (210gr) blackberries, pureed
1/4 cup (50gr) sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup (6oz - 190ml) heavy cream

Limoncello

Prepare the cake: preheat oven to 300F. In a large bowl, stir together all the dry ingredients for the cake. Set aside. In a separate medium bowl stir together the egg whites and the milk. Make a well in the center of the flour mixture and slowly add in the egg white mixture while stirring with a whisk. Stir in the lemon juice, zest, the poppy seeds and the melted butter. Mix with a whisk until smooth. Line a quarter sheet pan with parchment paper, lightly spray with cooking spray and pour in the batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely and cut out as many disks as you need to fit inside your ramekins or glasses.

Prepare the strawberry mousse: sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot. Add the gelatin and stir until it is completely melted. Let cool to room temperature. In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit base.

Prepare the blackberry mousse the same way.

Assemble the verrines: brush Limoncello on each of the cake pieces or rounds that are going to be used in the glasses. Place a cake round at the bottom of the glass, top with blackberry mousse, one cake round, strawberry mousse, one cake round, blackberry mousse. Finish with more wipped cream if desired (I added lemon zest to mine).

Source: http://www.tarteletteblog.com/2009/05/recipe-berry-mousse-and-lemon-poppy.html

As part of the Inspired Friday Meme from Inkk Reviews