Raspberry heart composed of
– raspberry mousse,
– raspberry jelly,
– raspberries,
– a lace tuile.
Equipment used
– Silikomart flat heart mould X8
– Ancel 210 bloom gelatine
– Lace heart mould
Ingredients
Raspberry mousse
✔80g strawberries
✔1.5g gelatine
✔60g cream
✔10g caster sugar
Raspberry jelly
✔30g raspberries
✔1g gelatine
✔5g caster sugar
Tile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white
Assembly
✔Raspberries
✔Chocolate heart
The recipe
For 4 desserts
Raspberry mousse
✔80g strawberries
✔1.5g gelatine
✔60g cream
✔10g caster sugar
Blend the raspberries and strain to remove the seeds. Place the gelatine leaves in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat, add the drained and softened gelatine. Mix and set aside. Pour the chilled cream into a bowl and whip with an electric mixer with the sugar.
Add the previous mixture and stir gently.
Fill the Silikomart flat heart mould X8. Place in the freezer for at least 3 hours.
Raspberry jelly
✔30g raspberries
✔1g gelatine
✔5g caster sugar
Blend the raspberries and strain them to remove the seeds. Pour the raspberries into a saucepan with the caster sugar. Heat gently. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food colouring because the raspberries lose their colour when heated. Mix and leave to cool slightly before pouring into your heart-shaped mould. Place in the fridge until the jelly sets, then transfer to the freezer.
Tuile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white
Mix all the ingredients together. Fill the lace tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.
Remove your desserts from the freezer. Remove the hearts from their moulds. Place your heart on your serving plate. Add your jelly hearts, fresh raspberries and a chocolate heart (found on the annikids.com website). Keep cool until dessert time. Just before serving, add your tuile.
