mascarpone mousse cake, raspberries and pink biscuits of Reims

mascarpone mousse cake, raspberries and pink biscuits of Reims

Ingredients for 6 people

• 20 pink biscuits of Reims

• 250g raspberries

• 2 sheets of gelatin

• 1 lemon

• 250g mascarpone

• 100 g sugar

• 20 cl whole cream

• 1 tsp. tablespoons strawberry syrup or grenadine

• icing sugar

Stages of preparation

1 Reserve a few raspberries for decoration. Mix the remaining puree. Put the gelatine to soften in cold water. Wring hands.

2 Take the lemon juice and heat it in a small saucepan. Remove from heat and let it melt the gelatin drained whisking.

3 Whisk the mascarpone, raspberry puree and sugar. Add the lemon juice diluted with gelatin and mix.

4 Beat the cream into whipped cream. Stir gently mascarpone raspberry.

5 Mix the strawberry syrup with 10 cl of water. Quickly dip the side unsweetened biscuits roses in water flavored with strawberries.

6 Line the bottom and sides of a charlotte mold of biscuits roses, placing sweet sides against the mold. Pour the mousse mascarpone raspberry in the mold.

7 Place a plate on top of everything to firmly pack. Place in the fridge for 12 hours. Unmold the charlotte in a dish. Garnish with remaining raspberries. Serve immediately.