Jelly Desserts
For the biscuit bases:
For the raspberry cream:
For the topping:
Additional equipment:
Delicious individual no-bake cakes with a crunchy chocolate biscuit base, a light raspberry cream filling and a fruity raspberry and blackberry jelly topping. Finished with fluffy whipped cream, these elegant mini desserts are perfect for special occasions and family gatherings.
Prepare the biscuit bases. Melt the butter in a small saucepan. Crush the biscuits and mix with the melted butter and 1 tablespoon of water. Place the metal dessert rings on a board, divide the biscuit mixture between them and press down firmly with a spoon. Refrigerate.
Prepare the raspberry cream. Place the raspberries in a saucepan, sprinkle with the icing sugar and bring to the boil. Pass through a sieve and leave to cool. Pour ⅕ cup of cold water over the Gellwe Food Gelatine and stir.
Once the gelatine has swollen, dissolve it in a bain-marie and mix with a few tablespoons of cream to equalise the temperature. Whip the remaining cream until stiff, then fold in the dissolved gelatine and raspberry mixture. Spoon the cream over the chilled biscuit bases and return to the refrigerator.
Prepare the Gellwe Raspberry & Blackberry DUO Jelly according to the instructions on the packaging and pour it over the mini cakes. Refrigerate until completely set.
Before serving, gently warm the metal dessert rings with a hairdryer. Carefully remove the cakes by pushing them upwards from the bottom of each ring.
Whip the chilled cream until stiff, gradually adding the icing sugar mixed with Gellwe Śmietanex Whipped Cream Stabiliser. Decorate the mini cakes with the whipped cream.
Enjoy!
