Raspberry Mousse Cake

 For the mousse

12 ounces (340 gram) frozen raspberries

2 cups heavy cream

1/2 cup sugar

2 1/2 tsps flavorless gelatin powder

2 tbsp fresh lemon juice

For the cake bottom

1 egg

1/2 cup sugar

1/2 cup flour + 1 tsp baking powder

2 tbsp cocoa powder

3-4 tbsp butter

1/4 cup milk

2 ounces (50 gr) chocolate 

1. Start with the cake. Butter a 9" spring form.

2. Whip egg and sugar until foamy.

3. Melt butter and chocolate in a pan on low heat

4. Add melted chocolate/butter mix and milk to the egg/sugar miox.

5. Add cocoa powder.

6. Mix flour and baking power and gently add to batter.

7. Pour in form and bake for 18-20 minutes in 340 F.

Let cake completely cool.

Raspberry Mousse.

1. Melt raspberries and put in mixer until smooth.

2. Push through sieve to get 1 cup of a seedless puree. Discard seeds.

3. Mix gelatin powder with lemon juice.

4. Mix raspberry puree with sugar and heat until bubbles. Add gelatin and stir until dissolved.

5. Remove from heat and pour in a \bowl. Let cool to room temperature, 20 minutes.

6. Whip cream with 1-2 tbsp of sugar and gently mix with raspberry puree.

7. Add on top of chocolate bottom.

8. Refrigerate 3 - 4 hours or overnight.

9. Carefully remove from form, put on plate and decorate with fresh raspberries.

Prune sauce for pork tenderloin

16 pitted prunes (4 ounces)

1/2 cup red wine

1 1/2 cups chicken broth

1/2 tsp grated ginger

1/2 tsp grated orange zest

1 tbsp olive oil

1 tbsp butter

3-4 large shallots, finely diced

1/2 tsp fresh thyme, chopped

1-2 tbsp capers

Salt & pepper

2tsp potato starch dissolved in cold water

1. Simmer prunes in red wine until soft, about 5 minutes.

2. Turn off heat and stir in ginger and orange zest. Let sit for 10 minutes.

3. Fry chopped shallots in melted butter and olive oil.

4. Add thyme, chicken broth, prune with wine, capers, salt and pepper.

5. Add a tbsp madeira or sherry. 

6. Last you add the potato starch. Simmer until thickens.

7. Spoon sauce over sliced pork tenderloin and serve.