Cream noodles on raspberry puree

Name: Cream noodles on raspberry puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g frozen raspberries; 3 sheets white gelatine; 50 g white couverture; 2 fresh eggs (Gr. M); 3 TABLESPOONS + 1 tablespoon of sugar; 75 g Double cream cream cheese; 100 g Whipped cream; 1 Bars whole milk chocolate or; 2 TABLESPOONS Chocolate Grater

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g frozen raspberries
3 sheets white gelatine
50 g white couverture
2 fresh eggs (Gr. M)
3 TABLESPOONS + 1 tablespoon of sugar
75 g Double cream cream cheese
100 g Whipped cream
1 Bars whole milk chocolate or
2 TABLESPOONS Chocolate Grater

Directions

1
Defrost the raspberries. Soak gelatine in cold water. Coarsely chop the couverture and melt in a hot water bath
2
Separate eggs. Beat egg yolks and 2 tbsp. sugar until light creamy. Stir in cream cheese until smooth. Squeeze the gelatine and dissolve in the warm chocolate coating while stirring. Immediately stir in some egg cream, then stir everything into the egg cream. Chill for 5-10 minutes
3
Whip cream and egg whites separately until stiff. As soon as the chocolate cream begins to gel, fold in the cream first, then the beaten egg white loosely in portions. Put the cream in a cool place for approx. 3 hours
4
Puree the raspberries and 1 tablespoon of sugar. Distribute on dessert plates. Use a tablespoon to cut off about 12 cams from the cream and arrange on the raspberry sauce. Peel the chocolate rolls and sprinkle them on top