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.

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