1 kg of raspberries (6 cups)
2 unflavored gelatin sheets
6 egg yolks, separated
2/3 cup granulated sugar
1 tablespoon cognac
1 cup heavy cream, chilled
raspberries and whipped cream for garnish
Mold: 1/2 kg of raspberries, to taste
a pinch of salt
1 tablespoon cognac
1 kg of raspberries (6 cups)
2 unflavored gelatin sheets
6 egg yolks, separated
2/3 cup granulated sugar
1 tablespoon cognac
1 cup heavy cream, chilled
raspberries and whipped cream for garnish
Mold: 1/2 kg of raspberries, to taste
a pinch of salt
1 tablespoon cognac
Wash the raspberries and remove stems
Process in a blender or food processor
Sieve to remove seeds
Place the puree in a small bowl
Dust with gelatin and let it sit for a few minutes
Place the bowl in a saucepan with hot water and stir until the gelatin dissolves
Reserve without removing from the hot water
Beat egg yolks with sugar in a bain-marie, over low heat, for about 5 minutes or until light and warm
Remove from heat and let cool
Beat until mixture cools and thickens, for about 3 minutes
Add cognac and place in a large bowl
Beat heavy cream until it doubles in volume and forms soft peaks
Beat egg whites until stiff
Add the gelatin mixture to the eggs and refrigerate until firm
Mix in the whipped cream
Add egg whites, mix well again
Pour into a decorative mold, 23 cm diameter with a hole in the center, and refrigerate until firm
To serve, garnish with raspberries and sauce
For the sauce: blend raspberries, sugar, and cognac
Serve for 10-12 people.
