Ingredients
Almond sponge cake
Raspberry jam
Natural Quescrem Mousse
Tip
Preparation
Almond sponge cake
Whip the egg whites together with the sugar. When the meringue is ready, add the egg yolks and mix without overworking. Mix the ground almonds and flour. Blend in to the shake
stirring gently so that the mixture does not run down. Squaring plates of 60 x 40 at 900 g. 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.
Natural Quescrem Mousse
Heat the milk with the sugar. When the sugar is completely dissolved, add the gelatin sheets, previously hydrated. Add Quescrem Natural to the gelatin and mix well. Make a meringue with the egg whites and dextrose. Add the meringue to the previous mixture. Lastly
add the lightly whipped cream. Blend leaving a homogeneous mixture. 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. Fill with Quescrem Natural mousse and freeze. Cover the top with raspberry jam. Remove the mold and acetate tape. Garnish with fresh raspberries.
Garnish with fresh berries
