2 1/3 cups of cream
3 gelatin envelopes, unflavored
2 boxes of raspberry-flavored gelatin
4 cups of fresh whipped cream at room temperature
1 bar of unsweetened chocolate, grated
1/2 cup of sugar
Olive oil for greasing
Edible flowers and chocolate shavings for garnish
2 1/3 cups of cream
3 gelatin envelopes, unflavored
2 boxes of raspberry-flavored gelatin
4 cups of fresh whipped cream at room temperature
1 bar of unsweetened chocolate, grated
1/2 cup of sugar
Olive oil for greasing
Edible flowers and chocolate shavings for garnish
In a refrigerator, sprinkle 1/4 cup of cream with 1 gelatin envelope and let it rest for five minutes
Dissolve in a water bath and reserve
In a pot, boil 1 3/4 cups of cream and pour into a bowl
Add the raspberry gelatin and dissolved gelatin and reserve
In another refrigerator, sprinkle the remaining cream with the other two unflavored gelatin envelopes and repeat the procedure to hydrate and dissolve it. Reserve
In a pot, heat 1 cup of whipped cream until it's hot
Remove from heat, add the chocolate and mix until melted
Transfer to a bowl, add half of the dissolved gelatin, 1/4 cup of sugar, and another cup of whipped cream. Reserve
In another bowl, mix the whipped cream, gelatin, and remaining sugar
Chill in the refrigerator, stirring occasionally, for 15 minutes or until slightly thickened
Pour into a mold with a hole in the center, greased with olive oil, and refrigerate for 10 minutes or until it starts to set
Also chill the chocolate cream and raspberry gelatin separately, stirring occasionally, until they thicken slightly
Layer the raspberry gelatin over the whipped cream, return to the refrigerator for another 15 minutes, and chill
Top with the chocolate cream, cover with plastic wrap, and let it set in the refrigerator for four hours or until firm
Unmold, garnish with edible flowers and chocolate shavings, and serve.
