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Desserts
Raspberry and Chocolate Shell Dessert
An exquisite multi-layered dessert featuring the tartness of raspberry filling and rich chocolate mousse, which looks stunning when sliced.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Heat the raspberry puree to ~40°C
2
Mix the sugar with the pectin
3
Whisk into the puree
4
Bring to a boil, cook for 1–2 minutes
5
Add the lemon juice
6
Pour into molds
7
Freeze
8
Bloom the gelatin in water
9
Heat the milk
10
Pour over the chocolate to make a ganache
11
Add the gelatin
12
Cool down to ~30°C
13
Gently fold in the whipped cream
14
Fill the molds halfway with the mousse
15
Insert the frozen raspberry filling
16
Cover with the remaining mousse on top
17
Optionally add sponge cake or a crunchy layer
18
Freeze for 8–12 hours
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