White chocolate lasagne

Name: White chocolate lasagne
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 300 g frozen raspberries; 2 sheets Gelatine; 250 g white couverture; 300 g Whipped cream; 2 TABLESPOONS Raspberry Jelly; 8 Ladyfingers; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

300 g frozen raspberries
2 sheets Gelatine
250 g white couverture
300 g Whipped cream
2 TABLESPOONS Raspberry Jelly
8 Ladyfingers
7-10 Tbsp Cling film

Directions

1
Let the raspberries thaw. Soak gelatine in cold water. Roughly chop 200 g of chocolate coating, melt over a warm water bath, add 150 g of liquid cream, stir until smooth. Squeeze out the gelatine, add it and dissolve in it.
2
Let it cool down a little. Whip 150 g cream until stiff and fold in. Mix raspberries with jelly.
3
Rinse out a box mould (approx. 10 x 25 cm), line with foil. Spread raspberries evenly in it, spread some chocolate cream on top. Place the lady fingers on top, add the rest of the cream and smooth it down.
4
Cover with foil and leave to cool for at least 5 hours.
5
Grate the rest of the chocolate coating. Take chocolate lasagne out of the fridge just before serving, remove foil, turn out on a plate and remove remaining foil. Sprinkle with chocolate shavings and cut into slices.