Recipe Raspberry Dessert

The joconde biscuits and the raspberry mirror can be prepared the day before. This dessert is assembled at the e...

Daisy mirror with raspberries Mix the icing sugar with the raspberry puree. Soak the 2 sheets of gelatin in cold water. Heat 2 tablespoons of water, then remove from heat and add the squeezed gelatin. Add to the raspberry puree. Pour into the bottom of your mold over the relief mat. Place in the freezer.

Joconde biscuits. Preheat the oven to 190°C with circulating heat. Beat the 2 eggs with the sugar until the mixture becomes pale. Add the almond powder and flour. Gently mix, then incorporate the melted butter, followed by the 2 egg whites beaten with powdered sugar. Spread the batter on a baking sheet lined with parchment paper. Place in the hot oven for 14 minutes. Once out of the oven, wait 10 minutes before unmolding the joconde biscuits and let cool on a rack.

Raspberry Mousse Meanwhile, prepare the raspberry mousse. Rehydrate the 4 sheets of gelatin in cold water for 10 minutes. Set aside.

Whip 300 g of heavy cream until stiff peaks form. Set aside. Heat a little raspberry coulis. Add the drained gelatin sheets. Mix into the remaining raspberry coulis.

In a large mixing bowl, pour in the gelled coulis and add the whipped cream. Gently mix with a spatula. Pour the mousse over the raspberry mirror. Finish smoothing it out with a spatula. Place the cut biscuit to fit the shape of the mold and press down slightly to allow the mousse to rise on the edges. Cover with plastic wrap and freeze (overnight) to help with easy unmolding.

To finish, upon taking it out of the freezer, immediately unmold onto a serving platter. Allow it to sit in the refrigerator for about 6 hours.