𝗧𝗵𝗲 𝗿𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗰𝗹𝗼𝘂𝗱 𝗰𝗮𝗸𝗲 𝗿𝗲𝗰𝗶𝗽𝗲

I̳N̳G̳R̳E̳D̳I̳E̳N̳T̳S̳:

• 5 gelatin sheets
• 130g milk
• 400g liquid cream
• 500g mascarpone
• 90g icing sugar
• 1 tbsp liquid vanilla extract
• Ladyfingers cookies
• Raspberries: all bought fresh and frozen this summer.
• Soaking syrup: raspberry coulis with water to soak the ladyfingers in it

𝗠𝗘𝗧𝗛𝗢𝗗:

1- Soften the gelatin
2- Heat the milk over low heat and add the gelatin
3- Whip the cream, mascarpone, sugar and vanilla whipped cream
4- Reserve a small part for the decorative poaching because once the milk is incorporated it freezes very quickly and it seeds
5- Incorporate the milk into the preparation and stir