Raspberry and Blueberry Custard DessertAnanás e Hortelã
1 1/2 cups heavy cream
3/4 cup milk
3/4 cup almond meal
1/2 cup sugar
35 grams gelatin (plain)
3 tablespoons water
1 cup fresh raspberries (and blueberries)
225 grams chocolate crackers
75 grams butter (melted and cooled)
3 tablespoons milk
100 grams raspberries
50 grams sugar
raspberries (to taste)
blueberries (to taste)
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1In a bowl, whisk the cream until soft peaks form. Refrigerate.
2To prepare the crust, crush the chocolate biscuits into a powder.
3Add butter and milk (as needed) until you get a homogenous dough that's easy to shape.
4Spread the biscuit dough in a springform pan. Refrigerate.
5In a saucepan, combine the milk, almond powder, and sugar. Bring to boil over medium heat, stirring occasionally to dissolve the sugar.
6In another saucepan, combine the gelatin and water. Once the mixture is soft and spongy (about 2 minutes) heat for a few seconds until the gelatin is well dissolved.
7Pour the gelatin into the milk mixture, stir, and remove from heat.
8Pour the mixture into a bowl. Place this bowl in a larger bowl full of cold water and ice.
9Stir the mixture until it's cool, but still liquid.
10Once cold, gently mix in the cream and the raspberries and blueberries, being careful not to smash them.
11Add this mixture to the refrigerated crust, and smooth the surface until uniform.
12Refrigerate until solid (at least 3 hours, or overnight).
13To prepare the topping, in a saucepan on very low heat, simmer the raspberries with the sugar until you get a sort of jam.
14Grind with a hand blender and let cool.
15To serve, remove the crust and filling from the pan, cover with cold raspberry jam, and garnish with fruit.