Persian Lime Oil Mousse with Raspberry Balsamic Trifle
Toasted angel food cake squares (recipe follows)
1 pint fresh raspberries, gently washed and allowed to drain until dry
1⁄4 cup Raspberry Dark Balsamic reduced by half
Persian Lime Olive Oil
1 Cup Heavy whipping Cream, very cold
1 Tbsp. Lime zest (zest from 1 lime)
2 Tbsp. Freshly squeezed lime juice (1 lime)
1⁄4 cup sugar
1 tsp. vanilla extract
For the Raspberry swirl
Add the Raspberry Balsamic to a small saucepan and bring to gentle simmer, reduce by half and set aside to cool. Refrigerate mixing bowl and beaters to chill thoroughly for whipped cream.
For the Cake
Preheat oven to 300 degrees and line a sheet pan with foil or parchment paper (for easy clean-up). Cut (pre-made) angel food cake into 1 inch cubes. Place in a single layer onto sheet pan and drizzle with a little Persian Lime Olive Oil toss to coat. Bake until GBD and fragrant, about 20 minutes. Set aside to cool. (Can be done 1 day in advance and stored in an airtight container, just cool completely before storing to prevent condensation).
Beat the heavy cream until stiff peaks form. Remove 1⁄4 of the mixture and refrigerate. Beat in the remaining ingredients and mix until incorporated. For the Raspberry swirl, fold the cooled balsamic reduction into the cream (without the lime) and gently swirl with a spatula. (You want to see swirls of the balsamic in the cream).
Place the cubes of cake into the bottom of your dish, add a spoon of cream and fresh raspberries. Top with a dollop of the raspberry-cream swirl and a mint leaf, if desired