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Work the butter at room temperature with the mixer at maximum speed until creamy, then add one spoonful at a time to the cooled pudding. Take the time necessary to carry out this step because it will make the cream shiny and will not leave pieces of butter.
As soon as the layer of ladyfingers is complete, spread the cream over it as evenly as possible and place in the refrigerator .
Beat the whipped cream for 1 minute with the mixer at maximum level and then pour in the San Apart or the firm cream.
Spread the cream over the cream pudding and keep the cake in the fridge.
Place the raspberries in a saucepan with the sugar and heat. Then blend finely and filter through a sieve (it takes a little patience but it’s worth it).
Mix the powdered gelatine in portions into the still hot raspberry juice obtained. Be careful not to leave lumps. Leave the mixture to cool slightly and spread it carefully on the cream.
Do not smooth it, just spread it by moving the mold back and forth.
Place in the refrigerator for at least 2 hours and enjoy your meal.
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