White chocolate layer dish

Name: White chocolate layer dish
Cook time: 40 min
Total time: 5 h 40 min
Yield: 8
Ingredients: 2 sheets Gelatine; 200 g white envelope; 50 g white couverture; 150 g Whipped cream; 150 g Whipped cream; 300 g Raspberries; 2 TABLESPOONS Raspberry Jelly; 10-12 Ladyfingers; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Fruity raspberries, white chocolate mousse and fine lady fingers unite to a sweet dream for those with a sweet tooth

COOK TIME
40 mins

TOTAL TIME
340 mins

Ingredients

Servings: 8

2 sheets Gelatine
200 g white envelope
50 g white couverture
150 g Whipped cream
150 g Whipped cream
300 g Raspberries
2 TABLESPOONS Raspberry Jelly
10-12 Ladyfingers
7-10 Tbsp Cling film

Directions

1
Soak gelatine in cold water. Coarsely chop 200 g of chocolate coating and melt in a hot water bath. Stir in 150 g cream. Squeeze the gelatine, dissolve in the chocolate cream while stirring. Leave to cool. Beat 150 g cream until stiff and fold in. Select the raspberries. Warm up jelly with 4 tbsp. water, fold in raspberries.
2
Line a box form (25 cm long; approx. 1.5 l capacity) with foil. Spread raspberries in it, spread some chocolate cream on top. Place the lady fingers next to each other on top, spread the rest of the cream on top. Cover with foil and chill for at least 5 hours.
3
Peel chips from the remaining chocolate coating with a peeler. Remove the upper layer of foil. Turn the layered food onto a plate, remove the remaining foil. Sprinkle with chocolate shavings.