Raspberry Creme 

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


Preparation method:

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!