Creamy cream with raspberries and lemon - a fragrant dessert with a slight sourness and a pleasant creamy taste. Even frozen raspberries are suitable for delicacies; it is served in portioned bowls.
It is necessary
- - 250 g frozen raspberries;
- - 200 ml of cream of 33% fat and 10%;
- - 100 g each sugar, lemon juice;
- - 3 eggs;
- - 5 tbsp. tablespoons of boiled water;
- - 4 tbsp. tablespoons of powdered sugar;
- - a bag of vanilla sugar;
- - 15 g of powdered gelatin.
- For decoration:
- - 4 raspberries;
- - 2 tbsp. spoons of dark chocolate;
- - mint leaves.
Instructions
Step 1
Defrost raspberries, grind with a blender until puree, add powdered sugar, stir, you can pass the puree through a sieve if you do not like small seeds from berries.
Step 2
Soak gelatin in cold water for 20 minutes. Squeeze the juice out of the lemons, you should get 100 ml. Divide the eggs into yolks and whites, and refrigerate the whites for now. Whip the yolks with vanilla and regular sugar, add cream of 10% fat to the yolks, add lemon juice.
Step 3
Dissolve the gelatin over low heat, not boiling. Add 3 tbsp to it. tablespoons of lemon cream, then mix with the rest of the cream, put in the refrigerator for 10 minutes. The cream should begin to gel.
Step 4
Whisk the egg whites and 33% cream separately until firm peaks form. Stir the mixture to the cream, beat at low speed of the mixer.
Step 5
Put cream and raspberry puree in layers in bowls, put in the refrigerator for one hour. Garnish with raspberry-lemon buttercream before serving with grated chocolate, whole raspberries, and fresh mint leaves.
