Preparation 15 minutes, use after 2 hours
375 g raspberry Coulis (pureed raspberries)
125 g of whipped cream
150 g egg yolks
185 g of egg
150 g of sugar
186 g butter
15 g of gelatin
Soak the gelatin until it blooms in cold water.
Heat the mashed raspberries, whipped cream, sugar, and egg together to 80 degrees Celsius.
Remove from heat and stir well.
Remove the soaked gelatin from the water and add it to the pan, then stir it gently with a whisk and cool it back to 40 degrees Celsius.
After this, gradually add the cold butter in small cubes and let it dissolve.
When it is completely dissolved, you can do it in molds of your choice and place it in the freezer for 2 hours.
Make the plate with the Raspberry Creme, fresh fruit, & ice cream!