Refreshing no-bake dessert full of two layers of chocolate and berry mousse and topped with recent berries.
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Makes about 8-10 servings
10 oz (300g) blended berries, recent or frozen
1/Three cup (70g) sugar
2 tbsp (30ml) lemon juice
2 1/2 tsp (7g) gelatin powder
Three tbsp (45ml) chilly water
1 pound (450g) mascarpone, room temperature
1 3/Four cup (400g) whipping cream, 35%fats, chilled
Three tbsp (24g) powdered sugar
For the chocolate filling
5.5 oz (150g) semisweet chocolate
1/Three cup (80g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
1. Prepare the berry sauce so it has time to chill earlier than making ready the mascarpone filling. Place the berries, sugar and lemon juice in a small saucepan and place over medium warmth. Bring to a simmer, stirring often for about 15 minutes, till the sauce thickens.
2. Remove from warmth and sieve to take away seeds.
3. While the sauce is making ready put together the gelatin. Dissolve gelatin in chilly water and let it swell for about 5-10 minutes.
4. Place gelatin over low warmth simply till the gelatin dissolves after which pour it over sieved berry sauce. Let the berry sauce cool at room temperature when you put together the remainder.
5. Line with parchment paper a Eight inch (20 cm) spherical springform pan.
6. Line the sides and backside of the pan with ladyfingers. Where vital lower the ladyfingers to fill the gaps.
7. Prepare chocolate and berry mousse fillings. Place chocolate and cream in a heatproof bowl over a pan with simmering water. Melt over low warmth.
8. Prepare the gelatin. Dissolve gelatin in chilly water and let it swell for about 5-10 minutes.
9. Place gelatin over low warmth simply till the gelatin dissolves after which pour it over melted chocolate.
10. In a big mixing bowl combine mascarpone with powdered sugar till mixed. In one other bowl whip the whipping cream till stiff peaks type. Gradually incorporate whipped cream into the mascarpone combination.
11. Divide combination in two.
12. Mix half of the mascarpone combination with melted chocolate and pour it over the underside of the pan. Add recent raspberries or blended berries on high. Refrigerate for about 15-30 minutes.
13. Mix the opposite half of mascarpone combination with berry combination. Pour it on high of chocolate mousse.
14. Refrigerate for about 6 hours or in a single day till set.
15. Before serving embellish with a ribbon, recent berries and mint leaves.