Raspberry Cream

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Raspberry Cream
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in

Ingredients

for
8
For the raspberry cream
1
500 milliliters
16 sheets
8
150 grams
600 grams
400 grams
For the raspberry puree
300 grams
2 tablespoons
2 tablespoons
1 tablespoon
Lemon balm (for garnishing)

Preparation steps

1.

For the raspberry cream: slit vanilla pod lengthwise, scrape out seeds. Combine pod, seeds and milk in a small saucepan, bring to a boil. Remove from heat. Soak 12 sheets and 4 sheets of gelatine separately in cold water.

2.

Whisk egg yolks with sugar in a bowl over hot water bath until light and fluffy. Gradually add hot vanilla milk and constantly continue to beat until thick cream has formed. Remove bowl from water bath and add 12 squeezed gelatine sheets. Mix until dissolved.

3.

Refrigerate until cream begins to gel.

4.

 Clean 600 grams (approximately 20 ounces) of raspberries. Set some berries aside for garnishing and mash the rest. Dissolve remaining gelatine sheets over low heat and combine with raspberry puree. Once cream begins to gel, whip heavy cream and fold into cream.

5.

Spread half of cream into a glass bowl. Combine raspberry puree with remaining cream, spread over cream in a bowl and streak with a knife. Refrigerate overnight, covered. For the raspberry puree: clean and rinse raspberries, strain through a sieve.

6.

Add powdered sugar, lemon juice and raspberry liqueur. Pour raspberry puree over cream, garnish with fresh raspberries and lemon. Serve.