How can I do?
Reserve some whole raspberries for garnish. Crush the rest in a bowl with 20 g of sugar. The eggs, separate the yolks from the whites in two different containers.
Whisk stir the egg yolks with 50g sugar until fluffy. Add the mascarpone. Stir vigorously for it n 'there are no lumps.
Beat the egg whites until stiff beat, add the remaining 10 g scure and whisk again to the White Company.
With a wooden spoon stir in the egg yolks and whites with mascarpone. Mix gently and book the preparation cool.
White chocolate melt in a water bath. With a brush, four plump white chocolate molds. Place the molds in the freezer so that the chocolate durcisses.
Arrange the chocolate shells before: 8 gingerbread crumble in the hulls. Add a layer of crushed raspberries. Cover with a layer of mascarpone. Crumble the remaining 8 biscuit. Cover the crumbs with a layer of raspberries, mascarpone. Finally garnish with whole raspberries.
In the refrigerator at least 2 hours before serving.
Ingredients:
- 4 cups:
- 3 Eggs Bio
- 200g mascarpone
- 80g sugar cane blond
- 16 Spekulatius
- 250g fresh raspberries
- 75g white chocolate
Total time: Preparation + cooking time: 20 min
Yield: 4 people