Our recipes
Monoportion with white chocolate and raspberry
Ingredients
320 g white chocolate
210 g 30% cream
90 g gelatin paste (ratio 1:5)
480 g lightly whipped 30% cream
30 g Lauretta vanilla flavored filling
160 g Lauretta raspberry 60% filling
Ascanio mirror glaze neutral flavored
crisp cake base
Our procucts used in this recipe:
Preparation
Boil 210 g of cream and pour it over the white chocolate. Add the gelatin paste and the Lauretta vanilla flavored filling. Blend until smooth. Mix gently with 480 g of lightly whipped cream.
Fill the mixture to ½ of the height of the one-portion cake pan and place the Lauretta raspberry 60% filling in the center. Fill the pan to the top. Freeze.
Remove the cake from the pan and glaze with Mirror Ascanio neutral flavored icing. Place on a crisp cake base and decorate as desired, for example with fresh raspberries.
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