Raspberry Heart

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
raspberry	g	0	200	0	0	0
sugar	g	0	160	0	0	0
milk	ml	0	180	0	0	0
corn starch	g	0	30	0	0	0
butter	g	0	30	0	0	0
cream (animal)	g	0	200	0	0	0
acetic acid (10%)	pc	0	1	0	0	0

Put the raspberries or strawberries in a food processor and blend until smooth.
Then push the fruit mix through a sieve to remove the seeds.
Mix the starch with a little milk.
Bring the rest of the milk to a boil with the raspberries or strawberries, butter and sugar and thicken the mixture with the starch.
When the fruit mixture is cool, mix it until smooth and loosen with the whipped cream, then add the gelatine (which you previously soaked in cold water and dissolved).
Keep the mixture a bit softer for the perfect consistency. Food colouring can be added if required.
Pour the ready cream into the heart-shaped moulds.
Tap the filled moulds a few times to get rid of the bubbles.
The filled mould should be a little humped.
Place in a deep freezer for approx. 3 hours until frozen entirely.
When solid, warm the surface of the frozen cream a little bit with a hair-dryer and fit the two halves together.
Remove the ready heart and smooth the fruit mix at the outer joins, if necessary.

 

Yoghurt pudding base

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
milk	ml	0	400	0	0	0
corn starch	g	0	15	0	0	0
sugar	g	0	200	0	0	0
butter	g	0	30	0	0	0

Dissolve the starch in a little milk.
Bring the other ingredients to a boil and thicken with the starch component.

 

Puddin base

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
yoghurt	g	0	400	0	0	0
mascarpone	g	0	100	0	0	0
cream (animal)	g	0	550	0	0	0
lemon (juice lemon)	pcs	0	3	0	0	0
gelatine sheet	pcs	0	6	0	0	0

Spray the silicone mould thinly with a release agent, then put in the high metal ring.
Soak the gelatine leaves in cold water.
When they are soft, press out the juice and melt the gelatine in a little water.
Whip the cream with the mascarpone.
Mix the lemon juice and the yoghurt into the pudding base, then loosen the mixture with the whipped cream, while stirring in the dissolved gelatine.
Half fill the mould with the mousse cream, then tap it a few times.
Make sure the mousse cream is free of bubbles.
Place the ready-made frozen heart ring upside down in the middle of the cake.
Fill the mould with the rest of the mousse cream.
Close it off with a thin layer of sponge-cake.
Leave the cake in a deep freezer overnight until frozen solid.
When totally solid, remove the silicone mould.
Fill the holes with raspberry sauce.

 

Raspberry Sauce

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
raspberry	g	0	500	0	0	0
sugar	g	0	100	0	0	0
pectine	g	0	10	0	0	0