1/2 cup ricotta cheese
1 egg
1 tablespoon cornstarch
2 tablespoons honey or Karo syrup
2/3 of a package of rice pudding creamer
Filling
1 kg of fresh raspberries
4 tablespoons of honey or Karo syrup
2 cups of skimmed milk
5 egg yolks
1 tablespoon well-filled cornstarch
1 envelope unflavored gelatin
1/2 cup ricotta cheese
1 egg
1 tablespoon cornstarch
2 tablespoons honey or Karo syrup
2/3 of a package of rice pudding creamer
Filling
1 kg of fresh raspberries
4 tablespoons of honey or Karo syrup
2 cups of skimmed milk
5 egg yolks
1 tablespoon well-filled cornstarch
1 envelope unflavored gelatin
Mix all the ingredients together, forming a smooth mass in your hands
Open the mass and butter the molds, uniting the mass with your fingers
Bake in a moderate oven, then fill
Filling
Wash, rinse, and dry the raspberries
Combine with honey and boil for 3 minutes
Separate the larger raspberries to garnish the mousse cakes
Mash the others without the cooking liquid
Reserve the raspberries; the cooking liquid is used to dissolve the unflavored gelatin. Reserve
Make a cream with milk and honey that must be boiled together
Dissolve cornstarch in a little milk, along with egg yolks
Combine everything and mix until thickened
Then place the mixed cream over the whole raspberries in the mousse cakes, and on top of them the gelatin
Refrigerate.
