raspberry
Ice cream:
500 g frozen raspberries
2 dl icing sugar
2 dl pineapple juice
0.5 dl chopped fresh mint leaves
1 lime
How to:
Ice cream:
Add raspberries, sugar and mint into a food processor and mix. Then add the pineapple juice and the juice of the lime and mix until it’s smooth. Then pour it into an ice cream maker or into a container and freeze overnight.
When serving, garnish with fresh mint leaves and a piece of ruby chocolate.
Mold size: 20 cm diameter
Cheesecake:
15 digestive biscuits
50 g melted lactose free butter
350 g lactose free cream cheese
95 g sugar
1 tsp vanilla extract
15 g lemon juice
10 g gelatin sheets
210 g lactose free heavy cream (whipped to 50%)
Raspberry:
250 g raspberries
50 g sugar
5g gelatin sheets
Bottom:Crush the biscuits and mix with butter, push th mixture to the bottom of the mold.
First cream cheese layer: In a medium bowl, mix all the ingredients except the gelatin sheets. Divide the mixture into two bowls. Add 5g gelatin to the first bowl, mix and then pour the mixture into the mold and put it in the fridge. Let it rest for 30 minutes.
First raspberry jelly layers: In a saucepan add the raspberries and sugar and boil for a 5 minutes, then strain it through a fine sieve to remove the seeds. Divide this mixture into two bowls as well. Add 2.5g sheet to one of them and pour that mixture over the first cheesecake layer and put it back to the fridge for 30 minutes.
Second cream cheese layers: Add 5g gelatin to the second bowl, mix and then pour the mixture over the first raspberry layer and put it in the fridge. Let it rest for 30 minutes.
Second raspberry jelly layers: Add 2.5g gelatine sheets to the second raspberry bowl-mix and pour it into a piping bag. Decorate the cheesecake with the atom symbol. Put the cake back into the fridge for the last 30 minutes and then it’s ready to be served.
Meringue:
4 egg whites
1.5 dl sugar
3 tbsp seedless raspberry jam
few drops pink gel food coloring (optional)
Preheat the oven to 75-80C.
Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and continue whipping the mixture until it’s stiff and glossy. Place the jam and food coloring in a small bowl and fold in about 1 dl of the meringue. Then transfer the mixture back intro the rest of the meringue and fold again gently to combine.
Pipe rose shapes onto a parchment lined baking sheet and bake for 2-3 hours until the meringues are very dry and can be easily removed off the parchment.
Chocolate cake:
3 eggs
3 dl sugar
1 dl boiling water
2 tsk baking powder
2 tsk vanilla sugar
0.5 dl cacao powder
2.5 dl wheat flour
Filling/Frosting:
250g Raspberries (fresh or thoughed)
1 tbsp Raspberry jam
50 g butter
50 g cream cheese
4 dl powdered sugar
0.5 tsp vanilla sugar
1 tsp milk
Pink food coloring
Green food coloring
Turn the oven on 180C, and line a 24 cm diameter pan with parchment paper.
Whip together eggs and sugar and add the boiling water while whipping. In a different bowl, blend the flour, cacao powder, vanilla sugar and baking powder and then add it unto the eggs.
Poor it into the pan and put i in the oven on the lower part for 30-40 minutes (keep watch because this can be different in different ovens). Let the cake cool down completely in the pan.
Cut the cake into two parts and put the thoughed raspberry on the lower part and put the other one on top.
Beat butter until smooth, then add cream cheese and blend until well combined. Add 2 dl of the powdered sugar and the vanilla sugar. Put 2 tbsp of the blend in an another bowl. In the larger mix add the raspberry jam and the rest of the powdered sugar and lastly some pink food coloring until you get the perfect consistency and color.
In the smaller bowl add a bit of green food coloring and blend until you get the right color.
Decorate the cake with pink frosting and write Happy Birthday on the cake with the green frosting.