It consists of a crispy layer made from a mixture of speculoos cookies and cookies, a raspberry mousse, a white chocolate mousse, all topped with a raspberry glaze. The acidity of the raspberries balances well with the sweetness of the white chocolate, creating a beautiful harmony of flavors. Since it is mainly composed of mousses, it is relatively light.
For the crust: If you have a pastry ring, grease it and then place it on a sheet of greased parchment paper. Otherwise, use a springform pan, also greased. Put the cookies in a blender and blend until the cookies are crumbly. Then add the butter and blend until the cookies are combined with the butter. Pour this mixture into your ring or pan and press it down evenly with the back of a spoon or your fingers. Place everything in the fridge for at least an hour.
Raspberry Mousse
Place the bowl of your mixer and the whisk in the fridge for 20 minutes to get them well chilled. Soak the gelatin sheets in a bowl of cold water. In a blender, blend the raspberries (thawed if they were frozen) with the sugar for about fifteen seconds at high speed, then pour everything into a saucepan. Heat the saucepan over low heat while stirring. When the mixture is warm, remove the saucepan from the heat. Squeeze out the excess water from the gelatin, then add it to the saucepan and mix well until dissolved. Let it cool. Whip the cream until stiff peaks form. When the coulis is almost cool, gently fold it into the whipped cream using a spatula, lifting the mixture from the bottom to the top. Pour this preparation into the mold, over the crunchy layer, then let it rest in the fridge for at least 1 hour and 30 minutes.
White Chocolate Mousse Place the bowl of your mixer and the whisk in the fridge for 20 minutes to get them nice and cold. Soak the gelatin sheets in a bowl of cold water. Melt the white chocolate with the milk in a double boiler. Then add the sugar and mix well. Squeeze the gelatin well and then add it to the mixture. Mix well until it is dissolved and let it cool. Whip the cream until stiff peaks form. Using a spatula, gently fold the white chocolate mixture into the whipped cream, lifting the mixture from the bottom to the top. Pour this mixture into the mold over the raspberry mousse and let it rest in the fridge for at least 1.5 hours.
Raspberry Mirror Soak the gelatin leaves in a bowl of cold water. Place the raspberries, lemon juice, and sugar in a saucepan and heat gently until the raspberries break down (you should achieve a puree). Strain the seeds from the raspberries by pouring the puree through a sieve. Squeeze out the excess water from the gelatin and add it to the saucepan, stirring until dissolved. Let it cool slightly, then gently pour this mixture into the mold over the white chocolate mousse. Leave it to set in the fridge for at least 1 hour and 30 minutes.
To finish, decorate your dessert once it has fully set. If you used a pastry ring, gently unmold it. In the case of a springform pan, remove the circular part. Take it out of the fridge 15-20 minutes before serving so that it reaches room temperature. Enjoy!
0 servings
8
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