This birthday cake recipe is provided by a brand.
Line the sides of a springform pan with cookies, then line the bottom by cutting the cookies to cover the entire surface well. Set aside.
Soak the 2 sheets of gelatin in a bowl of cold water.
Blend the raspberries and strain them to obtain a sauce. Slightly heat this sauce and then, off the heat, add the wrung-out gelatin while whisking. Allow to cool.
Place a mixing bowl and the heavy cream in the freezer for a few minutes. Then, whip the cream until it forms soft peaks using an electric mixer.
Add the sugar and whisk for a few more moments. Incorporate this whipped cream into the cooled raspberry coulis. Start with 1/3 of the cream, whisk well, then fold in the rest using a spatula.
Immediately pour the raspberry mousse into the mold, over the biscuits. Smooth out and place in the refrigerator for at least 1 hour.
To finish At the moment of serving, unmold the dessert and coat the mousse with raspberry sauce, placing a few fresh raspberries on top.
0 servings
6
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