For a original christmas dessert, make this raspberry star. A sweetness that will be welcome to finish the meal!
The ingredients (for 8 people)
For the foam:
- 1 liter of cold cream
- 200 g caster sugar
- 8 gelatin sheets
- 700 g raspberries + ten for the decor
For the cookie:
- 4 eggs
- 125 g caster sugar
- 100g of flour
- 25 g of cornstarch
- 75 g of crushed pistachios
Start by making the sponge cake: Preheat the oven to 180 ° C. Whisk together and in a double boiler the eggs and powdered sugar up to 45 ° C. Then whip the cream obtained with an electric mixer until completely cooled, it will then have doubled in volume.
Then add the flour and cornstarch in the rain and mix everything well. Add 50 g of crushed pistachios and mix well. Butter a star-shaped mold and pour the sponge cake on a thickness of 1 cm maximum then bake it for about 10 minutes until it is golden brown, let it cool.
Then make the raspberry mousse: in a bowl of cold water, soften the gelatin. Mix the raspberries, reserving about thirty sides. When the coulis is very smooth, heat half of it in a pan, then out of the heat add the gelatin wrung between your fingers. Mix to melt the gelatin and incorporate the remaining coulis. Book.
Using an electric mixer, whip the cold cream with whipped cream. When it starts to be firm, add the powdered sugar and whisk again.
Stir in the cooled raspberry mixture, then pour the mousse into the star-shaped pan, lined with parchment paper beforehand.
Dip the reserved raspberries in it, place the sponge cake on top and place in the fridge for at least 4 hours.
When ready to serve, gently unmold the star on a serving platter, spread the raspberries on top, sprinkle with the rest of the crushed pistachios and enjoy.
Author: Bérengère Abraham
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