Raspberry Puree
1 tablespoon of unflavored gelatin
200g of raspberries
3 tablespoons of sugar
Lemon juice from 1/2 lemon
250g of heavy cream whipped to a chantilly consistency
2 tablespoons of liqueur
White Cream
2 tablespoons of unflavored gelatin
250ml of milk
1 tablespoon of vanilla extract
2 egg yolks
100g of sugar
250g of heavy cream whipped to a chantilly consistency
Raspberry Puree
1 tablespoon of unflavored gelatin
200g of raspberries
3 tablespoons of sugar
Lemon juice from 1/2 lemon
250g of heavy cream whipped to a chantilly consistency
2 tablespoons of liqueur
White Cream
2 tablespoons of unflavored gelatin
250ml of milk
1 tablespoon of vanilla extract
2 egg yolks
100g of sugar
250g of heavy cream whipped to a chantilly consistency
Raspberry Puree
Soak the gelatin according to package instructions
Blend the raspberries in a blender
Strain, add the sugar and lemon juice
Bring to a boil and simmer for 10 minutes
Let cool, mix with the gelatin and whipped cream
Moisten a pudding mold with the liqueur, pour the mixture, cover with plastic wrap and refrigerate
White Cream
Soak the gelatin according to package instructions
Boil the milk with the vanilla extract and set aside
In a mixer, beat the egg yolks with sugar until lightened, add the milk and cook over low heat until thickened
Let cool and mix with whipped cream
Pour over the raspberry sorbet and refrigerate for 4 hours.
