Trendy Chocolate Tartlet with Raspberry Mousse
6 Pidy Trendy Chocolate 8cm
2 cups of fresh raspberries
3 sheets of gelatin
1 cup of whipped cream
juice of half a lime
½ cup of fine granulated sugar
1 cup of currants
Pidy Mini Macarons Raspberries
Pidy Merengue Crumble Strawberries
Place the gelatin sheets in cold water. Puree the raspberries. Add the lime juice and sugar.
Squeeze the soaked gelatin sheets and dissolve them in a little bit of hot water. Add this to the raspberries and put it aside in the fridge for a while.
In the meantime, whip the cream until stiff and then fold the whipped cream into the raspberries.
Fill the Trendy tartlets with the mousse and let it stiffen in the fridge for a few hours.
Finish with some currants, whipped cream, merengue crumble, raspberry mini macarons and Haribo candy
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