Ingredients
Almond sponge cake
Raspberry jam
Original Quescrem Mousse
Tip
Preparation
Almond sponge cake
Whip the egg whites with the sugar. When the meringue is ready, add the egg yolks and mix without overworking. Mix the ground almonds and flour. Add to the mixture while stirring gently so that the mixture does not run down. Scald 60 x 40 sheets at 900 g and bake at 220 °C.
Raspberry jam
Heat the raspberry puree with half the sugar in a saucepan. When the mixture reaches 40 °C, add the rest of the sugar mixed with the apple pectin. Continue cooking. Boil the mixture for 4 minutes and add the lemon juice.
Original Quescrem Mousse
Heat the milk with the sugar. When the sugar is completely dissolved, add the gelatin sheets, previously hydrated. Add Quescrem Original to the gelatin and mix well. Make a meringue with the egg whites and dextrose. Add the meringue to the previous mixture. Finally, add the lightly whipped cream and mix homogeneously. Use immediately.
Mounting
Line a ring 3 cm high and 18 cm in diameter with acetate ribbon. Place a disk of almond sponge cake on the bottom and fill with Quescrem Original mousse. Freeze and cover the top with raspberry jam. Remove the mold and acetate tape. Finally, decorate with natural raspberries and fresh berries.
