Raspberry verines
I was told it's hard to find recipes for a candy bar, so I'm sharing the recipe I've been using for a while for desserts in a glass — perfect for a candy bar (or to take to colleagues, or display in a pastry shop window, or...).
From this recipe, you'll get 16 glasses; I use these 120ml ones.
For the raspberry insert:
300 g Raspberry Puree
20 g Sugar
5 g Pectin
Pour the puree, heated to about 30°C, over the sugar mixed with pectin and mix well. Place the entire mixture in a pot and boil it for 1 minute. Then, transfer it to a bowl and cover it with cling film directly in contact with the surface. Let it cool completely (in the refrigerator).
For the cheese mouse:
15 g Gelatin
80 g Water
Hydrate the gelatin in cold water for about 10 minutes.
250 g Yogurt (3.5% fat)
250 g Mascarpone
150 g Ricotta
150 g Sugar
1 bc Vanilla Essence
Mix the ingredients in a bowl and heat them over a double boiler until they reach "room temperature." Melt the gelatin and pour it over the cheese mixture, stirring very well with a whisk.
200 g Heavy Cream
Whip the heavy cream lightly (meaning it should be softer) and incorporate it into the mixture above.
Fill 16 glasses with 40g of the mixture each (using a piping bag), and without letting the mixture set, inject 15g of the cooled insert into the center of each glass (also using a piping bag).
15 g Raspberry Powder
Over the raspberry powder (made from freeze-dried raspberries that have been ground and sifted to remove the seeds), slowly add the remaining mixture, stirring with a whisk to prevent lumps from forming. Divide the mixture into the 16 glasses (about 25g per glass) and decorate with a fresh raspberry, some crumbled red velvet cake, a little raspberry powder, or however you like!
These desserts are very stable at room temperature, making them excellent for a candy bar. If you serve them directly from the fridge (and don't plan to display them on a candy bar), you might want to reduce the amount of gelatin slightly.
Have fun!
