Trendy Chocolate Tartlet with Raspberry Mousse
Ingredients
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
Decoration:
1 cup of currants
Pidy Mini Macarons Raspberries
Pidy Merengue Crumble Strawberries
Method
Servings: 8
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Place the gelatin sheets in cold water. Puree the raspberries. Add the lime juice and sugar.
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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.
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In the meantime, whip the cream until stiff and then fold the whipped cream into the raspberries.
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Fill the Trendy tartlets with the mousse and let it stiffen in the fridge for a few hours.
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Finish with some currants, whipped cream, merengue crumble, raspberry mini macarons and Haribo candy
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