Coco and Raspberry Dream

To celebrate my husband’s birthday this year, I have decided to do a Coco and Raspberry Dream for the first time…ever. I sincerely thought it was a long and complicated cake but it’s not (with the help of my Thermomachine).





For something a bit different and crispy I have used coconut shortbread biscuits for the base and have no regrets!

🇫🇷 Pour la recette en Français, cliquez sur le lien suivant:

http://www.thermovivie.com/2015/08/bavarois-framboise-coco-recette-au-thermomix.html

Ingredients:





250 g coconut biscuits (or shortbread or any packet biscuit you like)

80 g salted butter

650g frozen raspberries (400 g for the mousse and 250 g for the topping)

400 g pouring cream 30% fat

7 gelatine sheets (5 to foam and 2 to the topping)

150g caster sugar

chocolate and fruits for decoration – YIAH Black Forest dukkah (chocolate, cherries, raspberry, coconut)

Springform pan (24 cm diameter)

Rhodoïd (special tough transparent film for pastry) or greaseproof paper

Place butter in the bowl of your Thermomachine.

Melt at 60 degrees for 3 minutes.

Add shortbread cookies in melted butter.

Mix 15 seconds on speed 7.

The base is done.

Spread the mixture regularly in a springform pan with a spoon.

Place the pan in freezer for about 1 hour. The shortbread should harden.

Place the clean Thermomachine bowl, mixing tool and cream in the freezer for 10mn.





Pour water into a bowl and place 5 gelatine sheets to soften.

Pour the very cold cream in the Thermomachine bowl. Whip for 1mn30 on sp 3 until the consistency of whipped cream (do not over whip).

Pour the cream in a bowl and reserve in the fridge.

Place 400 grams of frozen raspberries in the Thermo bowl (no need to wash it)

Mix for 15 seconds on speed 10, then program 3 minutes speed 1 at 37 degrees.

You will get a nice and creamy raspberry coulis.

Mix for 15 seconds on speed 10, then program 3 minutes speed 1 at 37 degrees.

You will get a nice and creamy raspberry coulis.

Add 150 g caster sugar.

program 2 minutes / 80 degrees / speed 2.

Press the gelatine sheets in your hands to remove excess water. Add to the coulis and mix 20 seconds on speed 5.

Gently pour the coulis in the whipped cream

Stir with a spatula until the color is homogenous.

Pour the raspberry cream in the springform on the coconut base and spread out evenly.





Keep in the fridge for at least 2 hours (overnight is even better)

For the topping, soften 2 gelatine leaves in a bowl of water and thaw the raspberries keeping the juices.

Pour 250 g raspberries in the Thermo bowl.





Mash for 10 seconds on speed 10.

Remove the seeds by filtering using a Colander.

Cook 2 minutes at 50 degrees on speed 2.

Add drained gelatine and mix for 20 seconds on speed 3.

Once the mousse has set, gently cover with the raspberry topping.

Smooth evenly with a spatula.

Put in the fridge for at least 2 hours.

For the chocolate decoration, cut some rhodoid paper to the length of the cake pan. Melt some chocolate in a hot water bath (bain Marie). Make circles on the paper with the melted chocolate and allow to dry for a few minutes.

Remove the mold cautiously by placing the blade of a knife between the mold and the cake, then open the hinge gently.

Apply the chocolate on the edges of the cake. The chocolate should still be a bit tender at this stage (but not runny).

Feel free to add more Chocolate/fruits decoration on the cake.

Keep the paper around the Bavarian and put in the fridge for another half hour and then 5 minutes in the freezer before removing.





Once your Raspberry Dream is completely cold, remove the rhodoid and be very proud of yourself: you did it