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«PINK LADY»

First we need a brownie, make one you allready like, or you can try  the brownie I like for this cake. I like to bake the brownie a couple a days ahead. Cut a brownie base to fit a round 9 » spring pan. The rest of the brownies, you can cut into squares and serve  on a separate plate sprinkeled with some powdered sugar.

Second we need to make raspberry puree.
This portion is what you will need for both mousse and gello.

Raspberry puree .
500 gram fresh or defrosted raspberries .
150 gram sugar

Mix all well together, preferably with a mixer and strain seeds .
Keep fresh in a refrige  for  5 days.

Mousse

  • 500 grams of pure `
  • 5 sheets gelatin
  • 5 dl cream

Soak  gelantinein cold water for 8 minutes minutes.

Heat 1 /3 of the raspberry puree in a small saucepan. Squeeze  water out of the soaked  gelatin and stir  into the hot raspberry purre to dissolve.
Remove from the heat and add the rest of the cold raspberry purre

Transfer to a bowl and let cool for a few minutes, while whipping the heavy cream. Fold in whipped cream to the raspberry puree in 2 additions. Combine well.
Pour the mousse in the spring form covering the brownie. Level it with a spatula. Refridgerate.
If you want,  pipe a border around the edges using  1/4 of the mousse.

Raspberry gello.

  • 150 grams raspberry puree
  • 3.5 sheets gelatin

Soak gelatin in cold water for 8  minutes.

Heat half of the puree in a small sauce pan.
Squeeze  water out of the soaked  gelatin and stir  into the hot raspberry purre to dissolve.

Add   the rest of the cold puree and combine well. Let mixture cool  to room temperature.
Pour gello over the mousse and refriderate for 3 hours before serving.

MMMMMMMmmmmmmm! fresh raspberry flavor and powerful chocolate tast is a fantastic combination.

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