Double raspberry tartlets

A recipe from cooking-ez.com

For 6 tartlets, you will need:

• 1 500 g raspberries
• 2 50 g caster sugar
• 3 1 sheet gelatin
• 4 30 g caster sugar
• 5 200 ml liquid cream
• 6 6 tart cases
• Total weight: 1,085 grams

Times:

Preparation	Cooking	Start to finish
20 min.	50 min.	1 hour 7 min.

Step by step recipe

1	Prepare a clear juice with 500 g raspberries and 50 g caster sugar, following the exact method for clear strawberry juice. This can be done several days ahead.
2	Put 1 sheet gelatin in a small bowl of cold water to soften.
3	Pour 125 g of the raspberry juice into a small saucepan on medium heat and heat gently to a maximum of 140°F (60°C). Add the softened gelatin after draining, mix well and leave to cool.
4	Divide the jelly between the tart cases, then put on a wire rack and refrigerate for about 2 hours until the jelly sets.
5	Pour the rest of the raspberry juice into a bowl, add 30 g caster sugar and 200 ml liquid cream, then mix thoroughly with a whisk.
6	Transfer the mixture to a siphon, seal it, and pierce a gas cartridge.
7	Once the jelly in the tarts has set, pipe a pretty rosette of raspberry cream...
8	...on top of each tartlet.
9	Your double raspberry tartlets are ready. You can add a finishing touch with a sprig of mint or verbena.

Remarks

This recipe can easily be made with strawberries instead.

---