Coco and Raspberry Dream
Publié le 30 Janvier 2016
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
/image%2F0245627%2F20160131%2Fob_d341c2_image.jpeg)
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
/image%2F0245627%2F20160130%2Fob_96842f_image.jpeg)
Spread the mixture regularly in a springform pan with a spoon.
Place the pan in freezer for about 1 hour. The shortbread should harden.
/image%2F0245627%2F20160130%2Fob_5d01f8_image.jpeg)
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.
/image%2F0245627%2F20160130%2Fob_40d4e1_image.jpeg)
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.
/image%2F0245627%2F20160130%2Fob_5f9db8_image.jpeg)
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.
/image%2F0245627%2F20160130%2Fob_9b4db0_image.jpeg)
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.
/image%2F0245627%2F20160130%2Fob_83f9a6_image.jpeg)
Press the gelatine sheets in your hands to remove excess water. Add to the coulis and mix 20 seconds on speed 5.
/image%2F0245627%2F20160130%2Fob_881722_image.jpeg)
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)
/image%2F0245627%2F20160130%2Fob_c6e179_image.jpeg)
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.
/image%2F0245627%2F20160130%2Fob_845df8_image.jpeg)
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.
/image%2F0245627%2F20160130%2Fob_64eb19_image.jpeg)
Remove the mold cautiously by placing the blade of a knife between the mold and the cake, then open the hinge gently.
/image%2F0245627%2F20160130%2Fob_e7ba54_image.jpeg)
Apply the chocolate on the edges of the cake. The chocolate should still be a bit tender at this stage (but not runny).