Description
Will show you great and unusual tart to bake, which is not the usual test, and corn flakes instead, and in the upper cream layer is very much raspberry!!!
Ingredients
-
Corn flakes
120 g
-
Coconut shavings
30 g
-
White chocolate
200 g
-
Gelatin
30 g
-
Sour cream
300 g
-
Cream
150 ml
-
Brown sugar
100 g
-
Sugar
80 g
-
Raspberry
400 g
-
Water
100 ml
Cooking
For this recipe we will need ripe and fragrant raspberry. Here's the beautiful rose in my garden.
Let's start with the cooking of the cake. Corn flakes crushed with hands.
In a water bath melt the white chocolate. Mix the cornflakes, melted chocolate and coconut.
The bottom of the baking dish with a diameter of 22 cm cover with foil or parchment and lay out the corn and chocolate, spreading it on the bottom of the form. Put into the refrigerator.
Soak gelatine in 100 ml water and leave to swell.
In saucepan or iron Cup as I have, put 100 g of raspberries and 80g Fruit sugar TM Mistral. To bring the mass to a boil, stirring constantly. Remove from the heat.
Skip the resulting mass through a sieve to get rid of the bones.
In a saucepan pour the cream and 100 grams universal cane sugar TM Mistral. Bring to a boil, stirring constantly and remove from heat.
This hot creamy mixture add the swollen gelatin and stir until dissolved gelatin.
In the bowl of a mixer to mix the sour cream, cream and gelatin mixture and whip.
Then add to this mixture, add the raspberry puree and remaining raspberries. Mix gently with a spoon so as not to damage the berries.
Spread the cream over the chocolate corn cake and put into the refrigerator until fully cured.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.