INGREDIENTS
- Sablee time:
- – 4 yolks.
- – 125 g of butter.
- – 110 g of powdered sugar.
- – 300 g flour.
- Milk chocolate mousse:
- – 75 cc of cream.
- – 20 cc of milk.
- – 6 g of gelatin.
- – 30 cc of water.
- – 100 g of chocolate milk.
- – 150 g of semi-whipped cream.
- Raspberry and ginger gelato:
- – 200 g of raspberry puree.
- – 60 g of sugar.
- – 7 grams of gelatin.
- – 35 cc of water.
- – Ginger zest.
Raspberry and milk chocolate cake with mousse, sablee and gelled dough this cake is scrumptious and straightforward to make! I adopted the step-by-step beneath
PROCEDURE:
Sablee time:
1. Cream the butter and sugar, add the yolks one by one, add the flour and take the dough.
2. Kind a 16 cm ring and prepare dinner at 160ºC for quarter-hour.
Milk chocolate mousse:
1. Hydrate the gelatin within the water, soften the chocolate, warmth the cream with the milk, soften the gelatin in it and type the ganache.
2. Whip with whipped cream
Raspberry and ginger gelato:
1. Carry the raspberry puree, ginger and sugar to a boil, hydrate the gelatin and add it.
2. Mould and freeze.
