Vanilla Madeleines Filled With Fresh Raspberry Mousse
Yummy Crumble
Yummy Crumble
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  • 2 large room temperature
  • 2/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup all purpose flour
  • 1/4 tsp baking powder
  • 8 tbsp butter
  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 1/4 cup cold water. Stir over low heat until dissolved. Once cooled pour into raspberry mixture and whisk. Let sit in fridge for 1 hour or until thickened. After an hour whisk raspberry gelatin mixture on high until foamy. In a separate bowl, whisk cream until thick peaks form. Fold into raspberries and refrigerate for another hour. Using a piping bag with a slim piping tip (I used a wilton No. 230 round) pipe the raspberry mousse into each madeleine. Being careful to not over fill. Yield is



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