Raspberry and currant tartlets

For 6 pieces
  • 70 g coconut biscuits
  • 50 g Butter
  • 4 sheets Gelatine
  • 150 g raspberries
  • 150 g currants
  • 300 g Whole milk yogurt
  • 4-5 EL Sugar
  • 1 packet Vanillin sugar
  • 200 g whipped cream
  • 1 tbsp sugar syrup
  • freezer bags
  • baking paper
30 minutes
light
1.
Put the rusks in a freezer bag and crumble them finely with a cake roll. Melt the butter and mix it with the breadcrumbs. Place the dessert rings (8 cm Ø) on a tray lined with baking paper. Press the crumbs into the molds as a base. Soak the gelatine in cold water. Puree the raspberries and strain them through a sieve. Wash the currants and pluck the berries from the stalks, except for 6 panicles. Mix together yogurt, 3-4 tablespoons sugar, vanilla sugar and raspberry puree. Dissolve the squeezed gelatin in a small saucepan, mix with 3 tablespoons of the cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel. Whip the cream. Stir the cream and add the creamsubdivide. Finally fold in the currants. Spread the cream in the rings and refrigerate for at least 4 hours. Drizzle the currant panicles with sugar syrup and turn in about 1 tablespoon of sugar. Before serving, remove the tartlets from the rings with a knife and decorate with currants
2.
4 hours waiting time
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 5 g protein
  • 21 g fat
  • 25 g carbohydrates

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