Due to its colorful and sophisticated appearance, no one would say so, but this recipe is very simple to prepare, since it does not even need an oven: on a biscuit base, add the mousse and leave it to solidify in the fridge.
Due to its colorful and sophisticated appearance, no one would say so, but this recipe is very simple to prepare, since it does not even need an oven: on a biscuit base, add the mousse and leave it to solidify in the fridge.
Ingredients
- 90g biscuits
75g butter
½ lemon
20g gelatin powder
550g raspberries
180g sugar
260 ml of liquid cream (minimum 35% fat)
For the raspberries in syrup:
150g raspberries
50g sugar
50 ml of water
½ lemon
Elaboration
For the raspberries in syrup: mix the raspberries with the water, the sugar and the lemon juice. Cook all the ingredients until you have a light syrup. Reserve and let cool.
Line springform pan with acetate sheet; This way you can easily unmold the cake and it will be perfect.
Chop the cookies and mix them with the melted butter. Cover the bottom of the mold with the mixture, pressing well. Reserve in the fridge.
Puree the fresh raspberries in the blender and pass through a chinois or through a strainer to remove the seeds (you should obtain about 300 ml of raspberry puree).
Put the gelatin powder in a bowl with the lemon juice to hydrate it.
Mix the raspberry purée with 100 g of the sugar and heat over the heat. When it is very hot, add the hydrated gelatin and stir for 1 minute. Let it cool.
Whip the cream with the rest of the sugar with the help of a few rods (it should not be very firm to be able to mix it better).
Add the cold raspberry purée to the whipped cream with enveloping movements until a homogeneous mixture is achieved.
Pour into the mold on the biscuit base, smooth the surface with the spatula and leave to cool in the fridge for a minimum of 6 hours to solidify.
Cover with the raspberries in syrup and reserve in the fridge.
Source: The Vanguard.
