Framboise Chocolat Blanc Délice (Print Version)
# Ingredients:
→ For the raspberry layer
01 -
2 teaspoons powdered gelatin
02 -
1 tablespoon lemon juice
03 -
250g fresh raspberries
04 -
80g sugar
→ For the white chocolate layer
05 -
250ml heavy cream
06 -
2 teaspoons powdered gelatin
07 -
200g white chocolate
08 -
1 teaspoon vanilla extract
09 -
50g sugar
10 -
2 egg yolks
# Instructions:
01 -
Toss the raspberries, sugar, and lemon juice into a pot and heat over medium heat. Stir it now and then as it cooks for about 5 minutes, letting the raspberries soften and release their juices. Blend the mix till smooth, then push it through a fine strainer to get rid of the seeds. Sprinkle gelatin over a few spoons of cold water and let it sit for 5 minutes. Stir the gelatin into the slightly warm puree until it melts. Pour this into glasses or molds and chill for 2 hours.
02 -
Break up the white chocolate into pieces and melt it in a heatproof bowl set over a pot of simmering water. Stir until silky. Warm the cream until it’s just simmering, then take it off the stove. Whisk the egg yolks with sugar until they’re pale and creamy, then slowly add the warm cream while whisking so you don’t cook the eggs. Put this mixture back on low heat and stir until it thickens, about 5 minutes. Combine with the melted chocolate and stir in the vanilla. Bloom gelatin in cold water for 5 minutes, then mix it in until dissolved. Pour this on top of the set raspberry layer and chill for another hour.
03 -
When the layers are both firm, bring them out of the fridge. Add fresh raspberries or a sprig of mint as decoration if you like. Serve it up right away or keep it chilled until you’re ready to eat.