600g Raspberry Seedless (About twice as raspberries) 200g sugar
5 sheets gelatin
50 cl of liquid whipping cream (The chill the bowl and whisk before mounting, it's easier!)
Mash raspberries, move to remove the seeds.
Cook over low heat, adding sugar.
Put the gelatin to soften in a bowl of cold water.
When the sugar is melted, remove from heat and add the gelatin softened, stir until the gelatin is completely melted.
Cool.
Separately, beat the cream into whipped cream.
Add cream mixture to the fruit / sugar / gelatin cooled.
Chill (24 hours before if possible)
recipe sent by Catherine
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