Raspberry and Blueberry Custard Dessert

Ananás e Hortelã


  • 1 1/2 cups heavy cream
  • 3/4 cup milk
  • 3/4 cup almond powder
  • 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)


  1. In a bowl, whisk the cream until soft peaks form. Refrigerate.
  2. To prepare the crust, crush the chocolate biscuits into a powder.
  3. Add butter and milk (as needed) until you get a homogenous dough that's easy to shape.
  4. Spread the biscuit dough in a springform pan. Refrigerate.
  5. In a saucepan, combine the milk, almond powder, and sugar. Bring to boil over medium heat, stirring occasionally to dissolve the sugar.
  6. In 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.
  7. Pour the gelatin into the milk mixture, stir, and remove from heat.
  8. Pour the mixture into a bowl. Place this bowl in a larger bowl full of cold water and ice.
  9. Stir the mixture until it's cool, but still liquid.
  10. Once cold, gently mix in the cream and the raspberries and blueberries, being careful not to smash them.
  11. Add this mixture to the refrigerated crust, and smooth the surface until uniform.
  12. Refrigerate until solid (at least 3 hours, or overnight).
  13. To prepare the topping, in a saucepan on very low heat, simmer the raspberries with the sugar until you get a sort of jam.
  14. Grind with a hand blender and let cool.
  15. To serve, remove the crust and filling from the pan, cover with cold raspberry jam, and garnish with fruit.
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