Could it get any more decadent than this? A red velvet mousse is sure to be a showstopper at the dinner table, and get everyone’s attention!

SERVES 6 // COOKING TIME 3 hours 30 min

INGREDIENTS
160 g white chocolate
340 ml cream
1½ (±2.5g) gelatin leaves
1 tbsp red food colouring
2 large egg whites

METHOD
1. Place the chocolate and 115 ml cream in a glass bowl. Melt over a pot of water on medium heat, stirring until completely melted. Set aside to cool.
2. Fill a bowl with water and ice cubes. Place the gelatin leaves in the bowl, ensuring they that are covered. Leave them there until the chocolate mixture is completely cool. Then remove the gelatin and place in a bowl over a pot of hot water. Stir until the leaves have melted.
3. Add the gelatin and colouring to the chocolate.
4. Using an electric beater, mix the remaining cream on high speed until soft peaks form. Fold into the chocolate mixture.
5. Beat egg whites until soft peaks form. Fold into mixture. Be careful not to overmix.
6. Pour into jars or glasses and place in the fridge to set, about 3 hours.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Get more red velvet goodness with this red velvet cheesecake!

The post Red velvet mousse appeared first on MyKitchen.

You don’t need a special occasion to create this stunning pink Champagne cake! Host your own high tea and enjoy this sweet and decadent dessert with your favourite hot beverage.

MAKES 1 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the champagne cake
375 g cake flour
1 tbsp baking powder
1 tsp salt
6 egg whites
250 ml rosé sparkling wine
2 tbsp vegetable oil
2 tsp vanilla essence
400 g caster sugar
225 g unsalted butter, at room temperature
1 tsp pink food colouring
For the buttercream icing
250 g unsalted butter, softened
1 tsp vanilla essence
500 g icing sugar
1 tsp pink food colouring
Edible flowers, to decorate

METHOD
For the champagne cake
1. Preheat oven to 180°C.
2. Grease and line two 22 cm cake tins.
3. In a bowl, whisk together flour, baking powder and salt.
4. In a second bowl, whisk the egg whites, sparkling wine, oil and vanilla.
5. In a third bowl, cream together the sugar and butter with an electric beater until light and fluffy, about 3–5 minutes.
6. Add of the dry ingredients to the butter-sugar mixture; then add ½ of the liquid ingredients. Continue alternating dry and wet ingredients, mixing well. Add the pink colouring.
7. Pour the batter into the tins and bake for 40–45 minutes, until a toothpick comes out clean.
8. Allow the cakes to cool in the tins for 10 minutes, then turn out.
For the buttercream icing
1. Beat the butter with an electric beater until smooth; then add the vanilla.
2. Add sugar and colouring. Beat on medium speed until it is a spreadable consistency.
3. When it is completely cool, sandwich the layers together with icing and ice the top and sides.
4. Decorate the cake with edible flowers of your choice.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post The perfect pink Champagne cake with buttercream icing appeared first on MyKitchen.